Pickled Jalapeno Rings
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| Recipe Rating: | |
| Categories: | Other Side Dishes, Other Appetizers, Other Snacks, Vegetarian, Healthy |
| Keywords: | hot, spicy, chile, PEPPERS, nachos, condiment |
| Serves: | ??? |
| Prep Time: |
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 |
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Lou KosturaWell SeasonedBelmont, CA (pop. 25,835)lkosturaMember Since Jul 2011Lou's Notes:
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.
Directions
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.
Mix together in a pot water, vinegar, salt, pickling spice. bring to a boil then turn to a simmer for duration of process.
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)
Ladle brine into jars, wipe rim to make sure it is clean before adding lid. Cap tightly.
Put bottles aside to cool, you should hear the canning lids pop or seal in 30 minutes or less.
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.
Comments
1-12 of 35 comments
Lou Kostura
lkostura
Lou Kostura [lkostura] has shared this recipe with discussion groups:
Calling all Garlic Lovers
Pickle Power
Some Like It Hot -- Muy Caliente!
Calling all Garlic Lovers
Pickle Power
Some Like It Hot -- Muy Caliente!
Dawn Whitted
dawn01
Jan 31, 2013
Lou Im so excited that you shared this recipe! Last season I had 12 pepper plants 5 were jalapeno. Made tons of salsa, used them in lots of recipes, roasted them, froze some we even stuffed em. This will be a perfect recipe to use and my guys are gonna love em. Thanks for the share. Pinching it now!
Lou Kostura
lkostura
Jan 31, 2013
Carol, I have never processed them in all the years I've made them. That is what keeps them crunchy. I never cook the peppers either its for the crunch factor. The store bought are always so mushy.
Dawn, Glad I can help enjoy. I originally started making this recipe with my dad using the hot Hungarian wax peppers growing up and just thought it would work for the jalapeno's and it did, I've also done habenaro's but because the fruit is so thin it only works ok not great.
Dana, yep love finding deals.
Dawn, Glad I can help enjoy. I originally started making this recipe with my dad using the hot Hungarian wax peppers growing up and just thought it would work for the jalapeno's and it did, I've also done habenaro's but because the fruit is so thin it only works ok not great.
Dana, yep love finding deals.
Lou Kostura
lkostura
Jan 31, 2013
Carol give them a try, everyone that has tried them so far loves them. As a matter of fact I usually don't get to keep half of what i make because friends are always asking for a jar. I do really like them with the dill and pickling spice, but like I said in the instructions if want them more traditional like the store bought but with crunch just leave out the dill and spice.
Lou Kostura
lkostura
Lou Kostura [lkostura] has shared this recipe with discussion group:
Canning Corner
Canning Corner
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