Pickled Jalapeños by Janet

A simple, reliable water-bath pickle for jalapeños and sweet or serrano peppers using apple cider vinegar. Sharp, garlicky, and addictive. By Janet.

What You Need

• 2 cups jalapeños, sliced into rounds
• 1 cup serrano or sweet peppers, sliced
• 1 clove garlic, minced or crushed, per jar
• ½ cup apple cider vinegar
• ½ cup water
• 1 tsp sugar
• ½ tsp canning salt

Method

1. Slice the jalapeños and serrano or sweet peppers into rounds. Crush or mince the garlic.
2. Pack the sliced peppers and garlic tightly into clean ½-pint mason jars.
3. Combine the apple cider vinegar, water, sugar and canning salt in a small saucepan. Bring to a boil and boil for 10 minutes.
4. Pour the hot brine over the peppers, leaving 1 inch of headspace at the top of each jar.
5. Wipe the jar rims clean. Add lids and rings and tighten to fingertip-tight.
6. Water-bath can for 30 minutes.
7. Remove jars and set on a towel on the counter. Leave undisturbed until the lids pop and the jars are completely cool.
8. Check the seals — lids should not flex up and down. Store sealed jars in a cool, dark place. Yum!

Tips & Notes

• Use canning salt, not table salt — iodised salt can make the brine cloudy and affect flavour.
• Apple cider vinegar gives a slightly milder, fruitier result than white vinegar. Make sure it is at least 5% acidity for safe pickling.
• Wear gloves when slicing jalapeños — the oils linger on skin and will burn your eyes for hours.
• Leave 1–2 weeks before opening for the flavours to fully develop.
• Any unsealed jars (lid still flexes) should go straight in the fridge and be used within 2 weeks.

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