Pickled Jalapeno Peppers Canning

Pickled Jalapeno Peppers Canning is a delicious and easy-to-make recipe that will add a spicy kick to any dish. This recipe is perfect for those who love the taste of jalapeno peppers and want to preserve them for later use. With just a few simple ingredients, you can make a batch of pickled jalapeno peppers that will last for months.

Ingredients:

- 2 lbs. fresh jalapeno peppers
- 2 cups white vinegar
- 2 cups water
- 2 tbsp. pickling salt
- 4 cloves garlic, peeled and sliced
- 2 tsp. dried oregano
- 2 tsp. cumin seeds
- 2 tsp. black peppercorns

Instructions:

1. Wash the jalapeno peppers and slice them into rings. Remove the stems and seeds.
2. In a large pot, combine the vinegar, water, pickling salt, garlic, oregano, cumin seeds, and black peppercorns. Bring the mixture to a boil.
3. Add the jalapeno pepper rings to the pot and stir to combine. Let the mixture simmer for 5 minutes.
4. Using a slotted spoon, transfer the jalapeno pepper rings to sterilized canning jars. Fill the jars with the pickling liquid, leaving 1/2 inch of headspace.
5. Wipe the rims of the jars with a clean, damp cloth. Place the lids on the jars and tighten the bands.
6. Process the jars in a boiling water canner for 10 minutes.
7. Remove the jars from the canner and let them cool on a wire rack. Once cooled, check the seals and store the jars in a cool, dark place.
Appearance and Taste:
Pickled Jalapeno Peppers Canning is a tangy and spicy dish that is perfect for adding flavor to sandwiches, tacos, and other dishes. The peppers are bright green and have a slightly crunchy texture. The pickling liquid is tangy and slightly sweet, with a hint of garlic and spices.
Type of Dish:
Appetizer, Side Dish
Main Ingredients:
Jalapeno Peppers, Vinegar, Garlic