If you are interested in canning.. And you can handle the heat, this is "canning basics 101" Peeps! Add these sliced jalapeños to any antipasto or to your "grain free" sandwich, to give it a nice bite! 🙂
- 10 lb 10 lb 10 lb Jalapeño, Whole
- 12 cups 12 cups 12 cups White Vinegar, distilled
- 12 cups 12 cups 12 cups Water
- 0.75 cup 0.75 cup 0.75 cup Sea Salt
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Fill a large pot with water and submerge the jars.
- Bring the water to a boil, then reduce to a simmer.
- This will help to temper the jars and sterilize them too.
- Fill a smaller pot with water and submerge the lids.
- Bring them to a boil, then reduce to a simmer.
- Begin slicing the jalapeno peppers and continue until all are sliced.
- In a separate pot, add the water, vinegar, and salt over medium heat.
- Remove the jars from the pot and set aside.
- When the brine begins to slightly boil, turn off the heat.
- The purpose of bringing the brine to a boil is to ensure the salt is completely dissolved.
- Add the jalapenos to the jars and continue until all are filled.
- Add the brine to the jars and place the lids on them.
- Place them in a large pot and fill the pot with water, so it covers the jars, by about an inch.
- Bring the water to a hard boil and allow it to remain as such for 15 minutes.
- Remove the jars and set aside to cool
You'll also need 11 -12 medium size mason jars with lids, canning tongs, canning funnel, and 1 or 2 very large pots or stock pots.
Add a Note
My Notes:Add a Note
Never Miss a Bite
Get recipes delivered to your inbox every week
There are no reviews yet.