I spent about an hour this morning pickling jalapenos from our garden. It was so easy, I thought I'd share the process with you guys. We use pickled jalapenos in a lot of stuff around here like chili, breakfast burritos and all sorts of Mexican dishes.
We grew a bounty of peppers and garlic in our garden this year in raised beds. Most of the peppers we grow are too dang hot to consider pickling but our jalapenos are outstanding and need to be preserved. This is my second batch so far.
The ingredients are just too simple. Peppers, vinegar, water and garlic. I also added a habanero to each jar but that's totally optional.
The ratio is 3 parts vinegar to one part water and I always eyeball the total amount of liquid needed for the peppers we have on hand. I ended up with 5 and a half pints of pickled peppers for this batch and I used 4.5 cups of vinegar to 1.5 cup of water. Before we figured out this gardening stuff, I would pickle a single jar at a time (I'm retired, I have the time) so I know this is totally scaleable.
I sterilize the jars and lids in boiling water for 10 minutes and while that is happening, I brought the water and vinegar mixture to a boil.
After fishing the hot jars out of the water bath, I put a garlic clove, a whole habanero in each jar and filled the rest with sliced jalapenos.
Then I poured the hot vinegar/water mixture on top until it filled the jar to about 1/3 inch from the top. Screw the sterilized lids on top and put them back in the water bath.
They gently boil with the lid on for 10 minutes. Take the lid off, take the pot off the heat and remove them after 5 minutes. Store in your pantry just like you would the store bought kind.