6 c(about 15 large peppers) jalapeño peppers, thinly sliced
2 1/2 cwhite vinegar
2 1/2 ccold water
2/3 cgranulated sugar
2 Tbspcoarse himalayan sea salt
2 largecloves garlic, crushed
How to Make Pickled Jalapeño
- Wearing latex gloves slice jalapeño peppers but discard ends. Place them in a colander and rinse under cold water; set aside to drain.
- In a large saucepan combine white vinegar, water, sugar, salt and garlic; stir and bring brine to a boil. When brine is boiling and salt & sugar dissolved, add peppers. Reduce heat to medium and cook for 10 minutes or until soft but not mushy and have a little crispiness to them.
- Using a slotted spoon, fill up prepared jars with peppers, leaving about ½-inch head space. Pour brine in a colander sitting over a bowl to collect liquid. Discard seeds and pour brine to cover jalapeño peppers. Place prepared lids and apply screw bands; finish canning process. Makes 3 jars of 500ml