Appetizers & Snackscreativecanning5.0
Pickled Jalapeños
Use these easy pickled jalapeño peppers to top nachos, tacos, hot dogs, and cheese plates.
👥 8 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 10 min👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
📝 Preparation Steps
1
Preheat the water bath canner.
2
Wearing gloves, slice the jalapeño peppers into thin slices.
3
In a medium-sized saucepan, bring the vinegar, water and canning salt to boil.
vinegar1 cup
4
Carefully pour the prepared brine over the peppers, leaving a 1/2-inch headspace in the jar.
5
For refrigerator pickles, simply allow the jars to cool and then store in the refrigerator. They should keep for several weeks.
6
If canning, process the jar in a water bath canner for ⏱️ 10 minutes (adjusting for altitude, see notes). When properly processed, they should maintain peak quality on the pantry shelf for 12-18 months.
Nutrition Facts
calories
28 kcal
fat Content
0.3 g
serving Size
1 serving
fiber Content
1 g
sugar Content
3 g
sodium Content
245 mg
protein Content
1 g
carbohydrate Content
5 g
saturated Fat Content
0.02 g
unsaturated Fat Content
0.11 g
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