Small-Batch Pickled Jalapenos (Canning)

5 ingredients
2 steps

Ingredients

  • 10 -12 fresh jalapeno peppers (depending on size)
  • 3/4 cup rice wine vinegar
  • 1/2 cup distilled white vinegar
  • 1/2 teaspoon pickling salt
  • 1 teaspoon granulated sugar

Directions

  1. 1
    Pack clean jalapenos into clean jars (2 half-pints or 4 half-cup jars).
  2. 2
    Bring remaining ingredients to a boil in a small saucepan, then pour over chiles in jars, leaving 1/2-inch headspace. Wipe rims, put on lids and rings, and process ten minutes in a boiling water bath to sterilize jars and food, create a vacuum, and melt the sealing compound on the lids.

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