Pickled Jalapenos

Equipment

• Boiling-water canner with rack
• Nine 1-pint Mason jars with new lids
• Large saucepan
• Jar lifter and canning funnel
• Food-safe gloves

Instructions

1. 1

   Wash jars, lids, and bands and keep the jars hot. Prepare a boiling-water canner. Wear gloves while handling jalapenos and avoid touching your face or eyes.

   ⏱ 15 min

2. 2

   Leave small peppers whole and cut 2 to 4 slits in each, or quarter larger peppers. Blister tough skins under a broiler or in a 400 F oven for 6 to 8 minutes, cover briefly with a damp cloth, then peel. Flatten small peppers and quarter large ones.

   ⏱ 20 min

3. 3

   Combine the 5% acidity vinegar, water, salt, sugar, and whole garlic in a saucepan. Bring to a boil and simmer for 10 minutes, then remove and discard the garlic. Do not change the vinegar, water, or vegetable quantities.

   ⏱ 12 min

4. 4

   Pack the prepared peppers into hot pint jars and cover with the hot pickling liquid, leaving 1/2 inch headspace. Remove air bubbles, adjust headspace, wipe the rims, and apply lids and bands fingertip tight.

   ⏱ 15 min

5. 5

   Process pint jars in a boiling-water canner, starting the timer after a full boil returns: 10 minutes at 0 to 1,000 feet, 15 minutes at 1,001 to 6,000 feet, or 20 minutes above 6,000 feet. Adjust for your altitude and never shorten the published time.

   ⏱ 20 min

6. 6

   Turn off the heat, remove the lid, and wait 5 minutes. Lift jars upright and cool undisturbed for 12 to 24 hours. Check that each lid is concave and does not flex when pressed.

   ⏱ 720 min

7. 7

   Refrigerate any unsealed jar and use it promptly. Remove bands from sealed jars, label, and store them in a cool, dark place. Refrigerate after opening. Discard any jar that leaks, spurts, bulges, smells spoiled, or shows mold, and never taste to test safety.

   ⏱ 5 min