Pickled Jalapeno Rings
|Categories:||Other Side Dishes, Other Appetizers, Other Snacks, Vegetarian, Healthy|
|Keywords:||hot, spicy, chile, PEPPERS, nachos, condiment|
|6 lb||jalapeno peppers sliced into rings|
|4 c||white vinegar|
|10 Tbsp||kosher salt|
|1/2 c||pickling spice|
|1 bunch||fresh dill|
|6 qt||canning jars and lids|
Pinched by hathor, and 108 more.
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DirectionsStart 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.