Pickled Jalapenos Canned
Canning pickled jalapeños is the perfect way to preserve a bunch of jalapeños in a sweet and spicy sauce. The peppers are perfect on burgers, diced into Mexican foods, and dips.
MIX UP THE SAUCE
In a large pot, bring cider vinegar, white sugar, turmeric, celery seed, granulated garlic, & cayenne pepper to a boil. Reduce heat and simmer for 5 minutes.
Raise the heat to boil again, add the pepper slices, return to a hard boil, then reduce the heat again and simmer for exactly 4 minutes.
Use a slotted spoon to transfer the cowboy candy, loading them into clean, sterile canning jars to within 1/4 inch of the upper rim of the jar.
Place rack in a canner, cover with water by 2-inches. Bring water to a full rolling boil. Then set the timer for 10 min. for half-pints.
You Are Almost Done!
Perfect mixed in with cream cheese for a dip with crackers or topping for nachos & burgers.
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