Pickled jalapeno peppers

Votes: 5

Time: 50 min plus marinating time
Complexity: easily
Quantity: 2 jars of 470 ml.

Pickled hot peppers with garlic can be preserved in jars for the winter. Spicy food lovers will appreciate having a jar of these fiery peppers in their fridge. Pickled jalapeño rings are the perfect accompaniment to alcoholic drinks, salads, meat dishes, Mexican appetizers like tacos or burritos, and, most importantly, burgers and sandwiches. Although the appetizer is quite spicy, the marinade partially mellows the jalapeño's heat, while black peppercorns, garlic, and a touch of honey infuse the peppers with a more complex, multifaceted flavor. Below are step-by-step instructions for preserving jalapeños in Mason jars, which will keep for up to a year.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g of jalapeño peppers
2 cups white vinegar (5%)
2 cups of filtered water
2 tablespoons of brine salt (or 4 tablespoons of coarse salt)
2 cloves of garlic (optional)
1 tbsp. black peppercorns (optional)
1 tbsp. honey or sugar (optional)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: jalapeno pepper, chili pepper, black pepper, garlic, honey

Cooking the dish according to the recipe:

Prepare jars and lids.

Wash all jars and lids thoroughly with soapy water and rinse well. Fill a saucepan (or pressure canner) with water to a depth of at least 2 cm (0.8 in) above the jars and bring to a boil. Grasp the jars with tongs and carefully lower them, tilting them to fill them with hot water. Pour hot, but not boiling, water into a small saucepan; place the lids in the water. Add another kettle of water to the heat.
Prepare the brine.

In a medium saucepan, combine vinegar, water, salt, garlic, pepper, and honey (if using) and place over medium heat. Bring to a boil and reduce heat to a simmer.

Prepare the jalapeño peppers.

Wearing rubber or plastic gloves, slice the jalapeños into 0.5 cm thick rings. Add the rings to the brine and bring to a boil.
Fill and close the jars.

Using tongs, remove the jars from the pot, carefully pouring the water back into the pot. Place them next to the pot with the jalapeños. Increase the heat under the canner to high. Using a ladle, pour the jalapeños into the jars through a funnel, leaving a 1 cm gap. Run a clean chopstick inside each jar to release any air bubbles. Wipe the rims of the jars with a damp paper towel. Place the lids on and screw them on tightly.
Preserve the jars.

Using jar tongs, carefully transfer the jars to the pressure canner so they stand upright. Once all the jars are in the pan, they should be covered with at least 2 cm of water; if not, add more from the kettle. Bring the water to a full boil and boil for 5 minutes.
Remove and cool..

Using jar tongs, carefully remove the jars from the pressure canner and place them upright on a kitchen towel or wire rack. Do not place hot jars directly on a cool surface. Let cool without moving for at least 12 hours. If any of the jars are not sealed tightly, re-can them as described above or refrigerate them and use immediately.

Storage
Label the lid or jar with the canning date. Remove the rings and store the jars in a cool, dark place for up to 12 months. Refrigerate opened jars..