Home-Style Pickled Jalapeños
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These long, pickled pepper strips are the perfect fit for tacos, nachos, or any favorite sandwich that needs spicing up.
You Will Need
You Will Need
- 3 1/2 lb. (1.6 kg) jalapeño peppers, seeded and quartered
- 1 cup (250 mL) thinly sliced white onion
- 2 large carrots, thinly sliced
- 2 1/2 cups (625 mL) white vinegar (5% acidity)
- 2 1/2 cups (625 mL) water
- 2 Tbsp. (30 mL) Ball® Salt for Pickling & Preserving
- 1 Tbsp. (15 mL) sugar
- 6 garlic cloves, crushed
- Ball® Pickle Crisp (optional)
- Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.
- Put on gloves, and cut peppers in half lengthwise; remove seeds. Cut halves in half lengthwise to create long strips. Place jalapeño strips in a large bowl. Add onion and carrot; toss well.
- Combine vinegar and next 3 ingredients in a large stainless steel or enameled saucepan. Bring to a boil.
- Place 1 crushed garlic clove in a hot jar, and pack jar tightly with vegetable mixture, leaving 1⁄2-inch headspace. Add 1⁄8 tsp. Ball® Pickle Crisp to jar, if desired. Ladle hot pickling liquid over vegetables, leaving 1⁄2-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar in boiling- water canner. Repeat until all jars are filled.
- Process jars 10 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.
- Recipe excerpted from The All New Ball Book of Canning and Preserving, published by Oxmoor House (2016)