Pickled Jalapeno Rings

Lou Kostura

By
@lkostura

I like making my own as they stay crunchy. This recipe will make 6 quarts of pickled jalapeno rings. A quick easy measure is it takes 1 pound of peppers to make 1 quart of rings. These can also be made by omitting the pickling spice and dill for a more traditional jalapeno ring, I just like them with the additional spice.


Featured Pinch Tips Video

Comments:

Serves:

???

Prep:

2 Hr

Method:

Stove Top

Ingredients

6 lb
jalapeno peppers sliced into rings
12 c
water
4 c
white vinegar
10 Tbsp
kosher salt
1/2 c
pickling spice
1 bunch
fresh dill
30 clove
garlic
6 qt
canning jars and lids

Directions Step-By-Step

1
Start a large pot of water boiling and add your canning jars. I leave these on a low boil during the entire canning process. Start a second pot of boiling water for lids and follow the same process.
2
Mix together in a pot water, vinegar, salt, pickling spice. bring to a boil then turn to a simmer for duration of process.
3
When everything is at a boil for at least 10 minutes start packing your jars. I start with some dill. a couple cloves of garlic, peppers, dill, garlic, peppers. (alternating and layering until jar is full)
4
Ladle brine into jars, wipe rim to make sure it is clean before adding lid. Cap tightly.
5
Put bottles aside to cool, you should hear the canning lids pop or seal in 30 minutes or less.
6
Wipe jars down and put away for at least 7 days to finish pickling. Will keep on shelf probable a lot longer that you will actually let them after tasting. I actually found a jar I forgot about in the back of a cabinet that was at least 10 years old (i date my bottles) they were as just good as the first week after canning.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Healthy