Note: You can use jars with screw on lids that have the rubber seal inside the lid or you can use actual canning lids and rings, both need to be boiled before using. Also, if you don't have 6 full pint jars of jalapenos to preserve at one time, you can adjust the brine amounts accordingly. I have made up quarter and half batches at times.
- Wash canning jars and lids in hot soapy water or in the dishwasher before using.
- Wearing rubber gloves, clean the jalapenos by trimming off the stem end and cleaning out the seeds from the inside using a small paring knife. Insert the paring knife into the jalapeno and cut around the ribs so that the insides can be pulled out. Then tap the open end of the jalapeno on your work surface to remove the remaining seeds. You can leave some of the seeds in if you want hotter jalapenos but be careful because a few can make a big difference. Most of the heat is in the seeds.
- Once the seeds are removed, slice the jalapenos into rings and place in the jars; fill to about 1/2 inch of the top edge.
- Mix the brine solution in a saucepan and bring to a full boil.
- While the brine is cooking, place the lids into a small pan and cover completely with water. Heat until boiling and then turn down so they are just lightly boiling.
- Once the brine is boiling, pour over the jalapenos in the jars until they are completely covered. Do not fill more than 1/4 inch from the top edge of the jar.
- Immediately place the hot cover on the jar and seal firmly but not too tight.
- Allow jars to cool completely at room temperature and then store in a cool, dry and dark area. Make sure jars have sealed before storing. Store for up to a year.
|Prep Time: 1.75 hours|
Cook Time: 10 minutes
Container: 6 pint-size canning jars with lids
|-|| Fresh jalapenos|
|-||8 cups water |
|-||4 cups vinegar |
|-||1/2 cup canning salt (pickling salt)|