I’m a little later than I would have liked posting this recipe, but it has given us time to try these out. Let me tell you – they turned out FANTASTIC! If you enjoy a few jalapeño slices on tacos or nachos, and have been using the “store-bought” variety, you will be amazed at the taste of your own homemade Pickled Jalapeño Peppers. We have already used up a couple of our jars!
We had quite the abundance of jalapeño peppers this year, so it was the first time I’ve decided to can them. In previous, years I would only have enough to use in a few recipes, or possibly in homemade Salsa, but this year we had a bumper crop. Canning these was surprisingly EASY (and I usually hate getting out all of the canning supplies), especially if you use small jars (so you don’t have to have such a HUGE amount of water for processing them).
Other than slicing these, filling the jars, and pouring in your vinegar solution, there is very little prep-work involved. I did add a clove of garlic and a very small amount of coarse (pickling) salt to my jars before filling with the jalapeño slices, but otherwise, the list of ingredients is very small.
If you decide to use these jalapeño slices right away, and the peppers you had were especially HOT, they will retain a lot of heat. If you wait a while to eat these (a few weeks or longer), their heat will start to mellow.