Pickled Jalapeño Peppers (Blue Ribbon Winner Texas State Fair) Recipe

Ingredients

1-1/2 pound Jalapeno Peppers
4 whole Bay Leaves
2 cups White Vinegar
2 cups Water
1/2 teaspoons Salt Per Pint

Preparation

Step 1

Note: Select the best quality peppers for canning. Choose either fresh jalapeño peppers or fresh Texas A&M mild jalapeños, and pickle as soon as possible. If you must hold them, store in a cool, well ventilated space.

Sterilize jars:

1. Wash 1-pint Mason-type jars in hot suds and rinse in scalding water.
2. Put jars in a kettle and cover with hot water.
3. Bring water to a boil, covered, and boil jars 15 minutes from time that steam emerges from kettle.
4. Turn off heat and let jars stand in hot water.
5. Just before they are filled, invert jars into a kitchen towel to dry. (Jars should be filled while they are still hot.)
6. Sterilize jar lids 5 minutes, or according to manufacturer’s instructions.

Prepare jalapeño peppers:

1. Combine the white vinegar and water in a medium saucepan.
2. Bring it to a boil, lower heat and simmer while preparing the jalapeño peppers.
3. Wash peppers, drain and slice into ¼ inch rounds, discarding stems.

Note: Wear rubber gloves. If you don’t wear them while you are cutting all those jalapeño peppers, your hands will absorb the juice from the peppers and burn like crazy.

4. For a milder flavor, remove the seeds.
5. Pack the peppers in glass jars to within ½ inch of the top and cover with the boiling vinegar-water, leaving ½-inch headspace.
6. Add salt to jars.
7. After filling the glass jars, work the blade of a knife down the sides of the jar to remove air bubbles, and add more liquid if needed to cover the peppers.
8. Wipe the ring and the jar rim clean and screw on the cap.
9. Adjust the lids and process in boiling water for 10 minutes.
10. Allow the jalapeño peppers to cure for a minimum of 6 weeks.