- vinegar -- white distilled, apple cider, or a combination of the two (I use half and half)
- jalapeños
- garlic
- kosher or pickling salt (regular table salt not recommended)
- spices -- bay leaves, coriander seeds, cumin seeds, black peppercorns
- sugar or honey (optional) -- I like to add just a little bit of sweetness to balance the tartness of the vinegar. You can omit it, if you prefer.
- WARNING: Wear plastic gloves when you're working with chiles. The hot residue is difficult to wash off of your hands. If you accidentally touch your face or eyes, you may feel a very unpleasant burning sensation. I prefer to use disposable gloves, because it's difficult to wash off the hot residue.
Step 2. Sterilize jars/lids and keep them warm (see link to instructions above)
Step 3. Heat the vinegar and water (plus optional sugar or honey) almost to the boiling point--steaming, but not bubbling; cover and keep it hot until needed.
- Step 4. Slice the jalapeños into thin rounds, approximately 1/8" thick. Hold them by the stem end as you slice, and discard the stems when you're through. I add them to a large measuring bowl as I slice--you need 8 cups of slices to fill 4 pint jars.
Step 5. Add seasonings to each of the hot, sterilized jars.
Step 6. Add jalapeño slices to each jar. Press them down firmly as you add them in order to pack the slices tightly into jar. For a more attractive appearance, insert some slices vertically around the edge of the jar (otherwise, they tend to stack like coins). I used a chopstick to position some of the slices around the jar edges.
Step 7. Add hot vinegar mixture to each jar, leaving 1/2" headspace. Insert a bubble remover down the side of the jar and press toward the center to release any bubbles (you can use any long, thin object like a chopstick).
Step 8. Clean jar rims with a wet paper towel. Add a jar lid to each jar. Screw on a ring until it is "finger tight."
For refrigerator pickled jalapeños, you're done! Let the jars cool to room temperature, then put them in the fridge and let them marinate for a few days (at least 3 days) before eating them. They will keep in the fridge for several months.
For canned pickled jalapeños, proceed with the following steps:
Step 9. While you're preparing the peppers and filling the jars, get your water boiling. Add water to a water-process canner or large pot that is tall enough for the water level to be 1" higher than the jars. Bring water to a boil, cover, and keep hot until jars are ready.
Step 10. Use a jar lifter to insert each jar vertically into the boiling water.
Step 11. Cover and return water to a rolling boil. Process jars for 12 minutes. Turn off heat and remove lid; leave jars in hot water for 5 more minutes. Use the jar lifter to remove each jar vertically and set on a towel.
Within 30 minutes after the jars are removed from the water, you know they've safely sealed if the center of the jar is slightly indented (it shouldn't give when you press it); sometimes you'll hear a popping noise when they seal. Leave your jars out to cool undisturbed for at least 12 hours.
If any of your jars don't seal, let them cool and move them to the fridge where they should be good for several months. (They're now refrigerator pickled peppers instead of canned/sealed peppers.)
Store your sealed, processed jars in a cool, dark place (a cabinet or pantry is fine as long as it doesn't get too hot); a basement is ideal. Although you can eat them within a few days, the flavor is better if they cure for 4-6 weeks before being opened. They are shelf-stable for at least 1 year.
