Canned Pickled Jalapeños

Are we back finding more goodies to put on our tacos? We sure are!!

Canned pickled jalapeños! I love these guys on tacos, ham burgers, salads- you name it!

Deets://

2 lbs Organic Jalapeños (Local if you can find them!!) - Sliced thinly approx 1/8’’

6 Cups Vinegar 5% Acid

2 Cups Water

I used about 1/4 cup of organic cane sugar- Optional I wanted mine with a “touch” of sweetness.

Process://

Leave jalapenos whole- seeds and all. I used my mandolin (to make it even and simple) and I wore gloves. Slice into 1/8’’ pieces.

Meanwhile in a stockpot, combine water, vinegar and sugar. Bring to boil, reduce heat and simmer.

Pack the jalapenos into your hot jars, leaving a 1/2 inch headspace. Ladle the hot vinegar mixture over peppers- remembering to still leave 1/2 inch headspace!! Remove any bubbles.

Wipe rim- place on lids and rings. And process in your boiling water canner for 15 minutes.

PRO TIP://

Wait at least 30 days before consuming so the jalapenos have plenty of time to PICKLE up.

Enjoy these spicy babes on all the things and tag me on Instagram when you do! @amandanjohnson_ntp.

Later foodies,

Amanda