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Pickled Jalapeno Slices

Pickled Jalapeno Slices

These little babies are great on nacho's, hot dogs, brats, sandwiches, in casseroles or in pot-roasts. If it wasn't for the plethora of peppers my garden produced this year I would not have used such a large jar. I normally use half pint jars. I added a pic of them canned in smaller jars. 


3/4 cups water
3/4 cup apple cider vinegar or white distilled vinegar
2 Tbsp pickling salt
2 tbsp white sugar
1/2 teaspoon oregano

Per Jar
1/2 tsp dill seed or weed per jar
1/2 tsp mustard seed per jar
3 pealed whole clove wedges of garlic or 2 tsp minced garlic for each jar
1 bay leaf per jar

10-12 large jalapenos sliced into rings


Boil jars completely submerged on their sides (or an electric water-bath if you have one), in hot hater in large stock pot for 10 min with lids, then once ready remove them using tongs or a jar remover for canning. Once removed jars from water ( leave lids in water) place on a dish towel or hot pads. I use an old mat for drying dishes. The reason we do this is so the jars don't crack taking them out of the boiling water and placing them on a cool surface.

  Place bay leaf ,whole garlic, mustard seeds, and dill in bottom of each jar. This recipe will roughly make 2 half pint jars depending on the size of your pepers. I normally refrigerate any left and use as needed. 

Pack pepper rings into jars stopping at the bottom of the neck of the jar. 

Prepare brine by adding water, vinegar, salt, sugar, oregano in saucepan and bring to a hard boil. I set a timer for 10 minutes. I do this so my brine doesn't evaporate if you lose track of time.

When the timer goes off remove the brine from the heat and using a canning funnel pic included. 
Place the canning funnel over the jar and ladle the brine into the jars stopping at the bottom of the neck of the jar, leaving at least a one inch gap to the top of the jar. Do this to each jar. Wipe the rims of jars with a clean paper towel to insure nothing is on the rim of he jar since this can cause the jar not to seal. Pull the seals and rings from water with magnetic lid remover or tongs and place over jar and tighten insuring the ring is tight. I use a silicone hot mat since it gives me a better grip. not to mention the jars are hot! You can use regular hot pads or oven mitts too. 

Bring stock pot of water to a hard boil, and place jars in a canning rack,(pic below) lower into water but jars should not be fully covered. The water should only go to the neck of the jar. Boil for 10 minutes.

Remove from boiling water using a jar remover,(pic below) and place back on padded surface and patiently wait for the tops to seal. They normally make a popping sound but I have noticed that sometimes you will get a sneaky one. Do not touch the tops of the jars because this could cause a false seal and allow bacteria into the jar making it poisonous to eat. 

*Note* Never tilt the jar once lids are in place this can cause jars not to seal. Do not move or shake jars allow them to rest with out over handling them. As they are cooling if you look sideways across the tops of the jars as they cool you should see a little what I call a little nipple sticking up. This is a good sign because as the temperature in the jar is cooling this means your jar is sealing.  with a sharpie marker once sealed I put the date on the top. This way you know later what date they were made in case you have more than one batch in a season. 

Let jars sit for 4-6 weeks minimum before opening for best results.  These last up to 6 years in a pantry or cabinet. I highly recommend using Ball or Kerr seals as I have found sometimes the other brands are cheaper but they do not seal as well or properly. Most local grocery stores carry canning supplies and Walmart carries a large selection too. I have included a link if you want to check out their products online, since they do offer sales on their site that aren't always offered at stores.