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Pickled Jalapeño Rings- Pint Jars

Fresh garden jalapeños sliced into rings and pickled in a simple brine with peppercorns and garlic, developing a tangy, flavorful bite that’s perfect for tacos, nachos, and sandwiches.
Print Recipe
Course Condiment, Side Dish, Topping
Cuisine Mexican, Tex-Mex
Servings 10 Jar
Calories 5 kcal

Equipment

  • Water bath canner
  • Canning jar lifter tongs
  • Wide mouth funnel
  • Magnetic lid lifter
  • 2 1-Pint canning jars The number depends on how many pounds of Jalapenos.
  • 2 each of canning lids and rings

Ingredients
  

  • 1 pound Jalapeños
  • 12 Black Peppercorns 6 per jar
  • 1/4 tsp Pickle Crisp 1/8 per jar
  • 2 Garlic clove 1 per jar-Optional
  • 1 Bay Leaf 1/2 bay leaf per jar-Optional

Brine:

  • 1 cups White Vinegar
  • 3 cups Water
  • 1/6 cup Pickling Salt 2Tablespoons + 2 teaspoons

Instructions
 

  • Trim off the stem end of each jalapeños.
  • Slice jalapeños into rings.
  • Place peppercorns (and garlic or bay leaf if using) into bottom of sterilized jars.
  • add 1/8 teaspoon Pickle Crisp.
  • Pack jalapeño rings into jars.
  • Ladle hot brine over jalapeños, leaving 1/2 inch headspace.
  • Remove air bubbles and adjust brine if needed.
  • Wipe rims and apply lids and rings and tighten until fingertip tight.

Processing

  • Process pint jars for 20 minutes in a boiling water bath canner. Turn off heat, let jars rest for 5 minutes, then remove to cool.

Notes

Peppercorns add mld warmth without increasing heat. Garlic and bay leaf are optional. Pickle Crisp helps maintain firmness.
Keyword Pickled Jalapenos