Pickled Jalapeño Slices

Name: Pickled Jalapeño Slices
Yield: Yield: 4 pints (regular-mouth jars are preferred, as the shoulders of the jars help keep the slices down)
Ingredients: 4 tsp. dill seeds; 2 lbs. jalapeños, stems removed, sliced; 2 lbs. jalapeños, stems removed, sliced; 3 cups (5 percent) distilled white vinegar; 3 cups water; 3 tbsp. pickling salt; 8 cloves garlic, halved; 4 tsp. mustard seeds

Preparation info

Yield:
4 pints

Difficulty
Easy

Appears in

Can It & Ferment It

By Stephanie Thurow

Published 2017

About

I’m just going to go ahead and tell you to triple this recipe right now. If you like pickled peppers, you will blow through 4 pints in a couple of weeks. I make more and more each year, and it’s never enough. These are one of the most requested preserves that I make.

Ingredients

8 cloves garlic, halved
4 tsp. mustard seeds
4 tsp.<

Preserve
Gluten-free
Vegan

Method

In a nonreactive pan, bring the brine ingredients to a boil, reduce heat to a low simmer, and stir until the salt is dissolved.

Divide the garlic, mustard seeds, and dill seeds between the jars. Pack the jars with the jalapeño slices. Push them down carefully without damaging the slices. You must make sure to push down the slices as you pack the jars; otherwise you’ll end up with a jar