Hot Jalapeno Pickle Recipe

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Pickled Jalapeno Peppers in Sealed Jar


Spicy Hot Jalapeno Pickles

This recipe creates an intensely hot and spicy jalapeno Pickle. You can cut down on the spicy hot character by adding more sugar, up to 3 tablespoons, beyond that and you might as well create candied jalapenos.

7-8 jalapeno peppers

1/4 cup diced red onion

1 cup water

1 cup white vinegar

2 garlic cloves - crushed

1 tablespoon sugar

1 tablespoon pickling salt

Slice the Jalapenos - thin.

Boil the water, vinegar, garlic, salt and sugar together in a medium pot, preferably a non reactive one See: Reactive vs. non-reactive Cookware. Add jalapeno slices, stir, and remove from heat. Boiling the jalapenos will only make them soggy so you should remove them from the heat ASAP. The residual heat that lingers after boiling is all that is needed.

Let sit for about 10 - 15 minutes before placing in mason jars, add the diced red onion just before sealing the jars. Leave about 1/8 - 1/4 inch head space in each jar.

Refrigerated they will keep for 2 -3 months









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