Pickled Jalapenos

I planted one, just one jalapeno plant in my garden and it has been exploding with peppers. I never really had a plan, on what to do with so many peppers, but pickling them versus freezing them, was the best option for me. I can't wait to use these on sandwiches, nachos, eggs, etc. 

This recipe is from "Canning for a New Generation."

Makes about 4 pint jars

Ingredients:

2 1/2 jalapeno chilies

4 cups cider vinegar (5% acidity)

2 tablespoons honey

1 1/2 tablespoon kosher salt

4 cloves peeled garlic

1. Clean jars and keep hot in boiling water till ready to use. Place lids and rings in a small sauce pan and bring to a light simmer.

2. Cut jalapenos into 1/8 inch rings and rinse to get rid of loose seeds. Place vinegar, 1 cup water, honey and salt in a pot and bring to a boil, stirring to dissolve salt and honey.

3. Place one garlic in the bottom of each jar. Pack in the jalapeno slices and leave 1 inch headspace. Next pour in the vinegar mixture into the jars and leave 1/2 inch headspace. Tap jar on a lined towel to remove air bubbles. Wipe rims clean and add lids and rings.

4. Place the jars in the boiling water and make sure there is at least 1-2 inches of water covering the jars. Boil for 10 minutes and remove from the canning pot. Place on a towel and let rest for 12 hours. After an hour make sure the lids are sealed. If they didn't, place in refrigerator. 

Wash and cut jalapenos.

Peel the garlic.

In the back pot I have the lids and rings simmering. In the front large pot, I bring the vinegar, water, honey and salt to a boil.

Place garlic in each jar.

Pack in those jalapenos.

Next add the vinegar mixture and tap to remove bubbles.

Boil for 10 minutes and let rest on a towel for 12 hours.

Label and store!