Homemade Organic Pickled Jalapenos

I wasn’t looking for anything else to be with the jalapenos and after scouring the internet, I found this recipe, that’s wonderfully simple, from Food in Jars.

Here’s What You’ll Need:

  • 1 lb. of organic jalapeno peppers
  • 2 cups organic distilled white vinegar
  • 2 cups filtered water
  • 2 Tbsp. pickling salt or Real Salt

Here’s How I do it:

  1. Slice your jalapenos, if desired. (I like them whole or sliced into rings.)
  2. To make the brine, add the salt, vinegar and water to a pot and bring to a boil.
  3. Pack clean, hot jars with peppers.
  4. Pour hot brine over top.
  5. Bubble your jars thoroughly by tapping them firmly on the counter top and using a wooden chopstick to release any stubborn bubbles.
  6. Wipe rims, apply lids and bands.
  7. Process in a boiling water canner for 10 minutes.
  8. I like them best when I wait at least a month before eating them so they can soak the brine.
  9. Store in cool, dark place for up to a year.
  10. Enjoy!

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