Pickled peppers are an essential ingredient in my pantry. We eat them on nachos, in eggs, on top of pizza and tacos and in homemade salsa. They also make their way into many homemade sauces, soups, and just about anything else.
I have tried several recipes for pickled peppers in the past, but many of them included a few tablespoons of sugar or honey which really dulled the spiciness of the peppers. Other recipes turned out a bit soggy. Then I tried the recipe from the National Center for Home Food Preservation site that called for soaking the peppers in pickling lime, but that recipe turned out far too crunchy for our tastes.
My sister’s mother-in-law, Donna, always brings fantastic home canned jalapenos to family gatherings. They are spicy, garlicky, and have just the right texture. I now use her recipe for canning our home grown peppers and it turns out perfectly every time. I like to add some Ball Pickle Crisp in each jar to ensure that the peppers maintain just the right amount of crunch. I used only jalapenos in this batch, but feel free to use a mix of serranos, Anaheim’s banana peppers, or whatever else you happen to have on hand. Just make sure that you keep the ratio of peppers to vinegar brine consistent.
•12 cups sliced jalapeno peppers
•6 cups white vinegar
•2 cups water
•3 cloves garlic, peeled and slightly smashed, but left intact
•Ball Pickle Crisp, optional
Prepare canner, jars and lids.
Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes, adjusting for altitude.
Check the seals after a couple hours. Cool, label, and store for up to one year.