Time 40m Number Of Ingredients 6 Steps:
Always start off by cleaning all kitchen surfaces, and any equipment you will be using. Heat your jars in the oven first to sterilise. 200 degrees Celsius for about 20 minutes is best. Remember to boil snap lids for 5 mins before use. Pack Jalapeño into your jar(s) until they are level with the bottom of the neck of the jar. In a medium sauce pan, combine the garlic, vinegar, water, sugar and salt. Heat to a boil, stirring to dissolve the sugar and salt. Once dissolved, pour into jars* leaving 1/2 inch head space. Wipe rims with a clean dry cloth the seal firmly but not too tightly with your sterilised 2 piece metal canning lids. Partly fill canner with water and bring almost to a boil. Place jars on rack in the canner and pour in more boiling water to cover jars by 1-2 inches. Cover and bring to a rolling boil. Process for 10 minutes. Be sure to maintain a rolling boil during the entire 10 minute processing time. Lift the jars out of the water straight, avoiding tipping the jars. Place jars on towel to cool before storing somewhere dark and cool for 24 hours. After 24 hours check the seals by pressing the center of the lid. The lids should not move if properly sealed and are safe to label and store. If any jars failed to seal, refrigerate and enjoy. Canned peppers should be stored in a dark cool place. For best flavour, wait at least 1 month before opening. Once opened keep refrigerated.
Time 10m Number Of Ingredients 9 Steps:
First, slice your batch of jalapeno peppers into rings and discard the stems. Stuff the jalapeno slices into a quart sized jar (Ball jar or Mason jar). Next, add the vinegar, water, honey, garlic, bay leaf, salt, Mexican oregano, and salt to a pot. Bring the brine mixture to a quick boil. Give it a quick stir, then remove the brine from heat. Cool slightly. Pour the brine into the jar over the jalapeno peppers. Secure with a lid and let come to room temperature. Refrigerate until ready to use.
Yield Makes about 4 cups Number Of Ingredients 6 Steps:
Whisk vinegar, sugar, salt, and 1 1/2 cups water in a large glass jar until sugar dissolves. Prick Hungarian wax peppers and Italian frying peppers all over with a cake tester or the point of a sharp paring knife (this helps the brine penetrate the chiles faster). Add both peppers and jalapeños to jar and chill at least 12 hours before using. Chiles can be pickled 2 weeks ahead. Keep chilled.
Time 1h35m Yield 20 Number Of Ingredients 10 Steps:
Combine white vinegar and olive oil in a pot; bring to a boil. Add carrots; simmer until tender, about 10 minutes. Stir in jalapenos, garlic, peppercorns, coriander, salt, mustard seeds, and thyme; simmer until jalapenos soften, 5 to 10 minutes. Pour the jalapeno mixture into 2 jars, making sure that the jalapenos are fully submerged in the vinegar mixture. Cool for about 1 hour; cover and refrigerate.
Yield 1 Quart Number Of Ingredients 7 Steps:
Wash peppers and pack into a hot jar. Add carrot slices, and garlic. Pack tightly, leaving 2-inch headspace. Combine vinegar, water salt and pickling spices. Heat to boiling. Pour boiling hot liquid over peppers to two inches from top of jar top. Remove air bubbles by running a plastic knife or rubber spatula down the side of the jar, rotating, releasing trapped air between the peppers. Wipe jar rims clean. Adjust prepared two piece canning lid. Process jar in a boiling water bath for 10 minutes. Remove to a draft free area, and allow to cool. Check the seal.
Time 45m Yield 5 serving(s) Number Of Ingredients 5 Steps:
For the brine: combine vinegar, water, salt and oregano. Bring to boil. Wash peppers and place in jar. (I use them whole, but you can slice them, just wear gloves). Cover pepper with brine, leaving 1/4 inch head space. Put on clean lid and seal. Process in water bath for 15 minutes. If you want to spice it up you can add a garlic clove to each jar.
Time 1h Yield 48 Number Of Ingredients 6 Steps:
Combine vinegar, water, sugar, salt, and garlic in a pot over medium-high heat. Bring to a boil, stirring until sugar and salt dissolve. Remove pickling liquid from heat. Stir jalapeno peppers into the pot. Let stand until slightly cooled, about 15 minutes. Transfer jalapeno peppers to a large Mason jar; pour in pickling liquid to cover. Let cool to room temperature, about 30 minutes. Cover and refrigerate.
Time P1DT15m Yield 12 Number Of Ingredients 6 Steps:
Inspect a 12-ounce jar for cracks. Immerse in simmering water until jalapenos are ready. Wash new, unused lid and ring in warm soapy water. Bring water, vinegar, garlic, sugar, and salt to a boil in a small saucepan. Stir until sugar is dissolved. Remove from the heat and let brine cool slightly. Place jalapenos in the sterilized jar. Poor cooled brine over top, leaving about 1/2 inch of head space at top of jar for expansion. Cover with the lid and place in the refrigerator for 24 hours before serving.
