August 3, 2011

Easy Jalapeño Canning

When i was at the store a couple weeks ago i noticed the jalapenos were huge when i went shopping the other day i picked up a bunch to can. ive only done dill pickles and bread and butter pickles last year with my mom the dill was amazing! one day when i have a house with my husband i really want to have a huge garden with veggies so i can can everything. 

  • 10 jalapeños, washed
  • 1 TB pickling spices or improvised blend
  • 2 TB white sugar
  • 1 – 2 cups white vinegar

  1. Immerse jalapeños in strongly boiling water for three minutes.  Remove from water and allow to cool slightly on counter.  When they have cool enough to be manageable slice about a cm thick.
  2. Put spices in the bottom of a 500 ml Mason jar.  Pack jalapeños slices into jar.  Bring vinegar to a boil and pour enough over slices to cover.
  3. Allow to cool on the counter for a couple of hours.  As the jalapeños slices settle the vinegar may need to be topped up in order to keep them covered.


  1. How long do you need to let these cure before you eat them? They look very nice.

  2. you know i was thinking i should of added that. i ate mine right away they taste great!


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