Pickled Jalapenos

 

• 2 lbs. jalapenos
• 2-1/4 cups vinegar (white distilled, apple cider, or a combination of the two)
• 2-1/4 cups water
• 2 agave nectar (optional)
• 2 1/2 teaspoons pickling spice
• 2 tablespoons kosher salt 

 Pop off stems (apply pressure to the side of the stem with your thumb and stems will "pop" off).
Grill peppers over hot fire until skin chars.
Thinly slice jalapenos in 1/8" rounds. 

Sterilize 4 pint jars & lids according to standard canning procedures. Keep jars warm until it's time to fill them.  

In 2 quart pan, combine vinegar, water, salt, agave, and spices ; heat until just before it starts to boil.

Add jalapeno slices to jars, pressing down and packing them in compactly until jars are filled. For more attractive appearance, use a chopstick or your finger to position some slices vertically along sides of jar. 

Pour hot vinegar mixture into each jar, leaving 1/2" head space. Insert bubble remover tool (or chopstick) down side of jar and press in toward center to release any bubbles. Clean jar rims with wet paper towel. Add jar lids and rings, making them "finger tight."

 

FOR REFRIGERATOR PICKLED PEPPERS: Allow jars to cool to room temperature and then store in fridge. Allow to marinate at least 3 days before eating. Good for several months.

 

FOR CANNED PICKLED PEPPERS: Process using standard USDA water process canning procedures.

--Fill water process canner or large pot with enough water to cover jars with 1" of water. Bring water to boil.

--Place hot, filled jars inside pot, return water to a boil, and process 12 minutes.

--Turn off heat, remove cover, and leave jars in water for 5 minutes.

--Remove jars and cool, undisturbed for at least 12 hours.

--Store in cool, dark place. May be eaten within a few days, but best if allowed to cure for 4-6 weeks.

--Good for at least 1 year.

--If any jars don't seal, cool and move to refrigerator where they will be good for several months.