Candied Jalapeños

Pickled Jalapeños

Ingredients:

• 1 pound fresh jalapeños, sliced into rings
• 1 cup white vinegar
• 1 cup water
• 2 cloves garlic, crushed
• 2 tablespoons sugar
• 1 tablespoon salt
• 1 teaspoon black peppercorns
• 1 teaspoon dried oregano

Instructions:

1. Prepare the Jars: Sterilize the canning jars and lids by boiling them in water for 10 minutes. Remove and let them dry completely.
2. Prepare the Brine: In a medium saucepan, combine the white vinegar, water, crushed garlic, sugar, salt, black peppercorns, and dried oregano. Bring to a boil over medium heat, stirring until the sugar and salt are dissolved.
3. Add the Jalapeños: Carefully pack the sliced jalapeños into the sterilized jars.
4. Pour the Brine: Pour the hot brine over the jalapeños, making sure to cover them completely. Leave about 1/2 inch of headspace at the top of the jars.
5. Seal the Jars: Wipe the rims of the jars with a clean cloth, then place the lids on top and screw on the bands until fingertip tight.
6. Process the Jars: Process the jars in a boiling water bath for 10 minutes to ensure a proper seal. Remove the jars from the water and let them cool completely on a towel or wire rack.
7. Store and Enjoy: Once cooled, check the seals by pressing down on the center of each lid. If the lid doesn’t pop back, it is sealed properly. Store the pickled jalapeños in a cool, dark place for at least 1 week before opening to allow the flavors to develop. Refrigerate after opening.

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