Pickled Jalapenos (USE THIS)

(from cokerlj’s recipe box)

I said “Use This” because I have several recipes. This one seems to be the best of mine!

Source: Linda Coker

Categories: Canning & Pickling

Ingredients

  • Jalapenos to fill jars as needed
  • 3/4 cup 100 Grain Vinegar
  • 5 cups distilled water
  • 1 Tablespoon Canning & Pickling Salt
  • 1 Tablespoon sugar
  • 1/4 piece of a large clove of garlic per pint
  • 1 teaspoon olive oil per pint
  • 1/4 teaspoon pickle crisp per pint (optional)

Directions

  1. Sterilize jars, lids and rings. Some of the newer lids should not be boiled…just warm. They will say “sure-tight”.

  2. Wash, slice jalapenos.

  3. Put 1 teaspoon olive oil in bottom of pint jar.

  4. Put 1/4 clove garlic in bottom of pint jar.

  5. Pack jars with Jalapenos.

  6. Sprinkle with pickle crisp if desired.

  7. Bring Vinegar, water, salt and sugar to boil. Pour hot liquid over jalapenos in jars.

  8. Wipe rims of jars with a cloth/paper towel dipped in vinegar. Put lids and rings on jars and tighten.

  9. Process in hot water bath canner or steam canner for 10 minutes.

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