An easy homemade Sweet Pickled Jalapeño Pepper recipe that gives you an outlet for a bumper crop of peppers! Fresh jalapeños pickled in a sweet vinegar that slightly candies the peppers giving them a uniquely mild flavor. You will be using them year-round on sandwiches, nachos, parmesan crips, pizzas, salads and plenty more!
Prep Time: 10 minutes
Cook TIme: 20 – 30 minutes
Refrigeration Time: 2 weeks
Yield: 3 1/2 pints
Wearing gloves, remove the stems from the jalapeno peppers. The easiest way to do this is to slice a small disc off the stem-end along with the stem. Discard the stems.
Slice the peppers into uniform 1/8-1/4 inch rounds. Set aside.
In a large cast iron pot, bring cider vinegar, white sugar, turmeric, celery seed, granulated garlic and cayenne pepper to a boil. Reduce heat and simmer for 5 minutes.
Add the pepper slices and simmer for 5 minutes. Use a slotted spoon to transfer the peppers, loading into clean, sterile canning jars to within 1/4 inch of the upper rim of the jar.
Turn heat up under the pot with the syrup and bring to a full rolling boil. Boil hard for 5 minutes. Then, using a ladle to pour the boiling syrup into the jars over the jalapeno slices. Insert a chopstick, bamboo skewer or butter knife to the bottom of the jar two or three times to release any trapped pockets of air. Adjust the level of the syrup if necessary. Wipe the rims of the jars with a clean, damp paper towel and fix new, two-piece lids to finger-tip tightness.
Place jars in a canner, cover with 2 inches of water. Bring the water to a full rolling boil. When it reaches a full rolling boil, set the timer for 10 minutes for half-pints or 15 minutes for pints. When the timer goes off, use canning tongs to transfer the jars to a cooling rack. Leave them to cool, undisturbed, for 24 hours. When fully cooled, wipe them with a clean, damp washcloth, then label.
Allow to mellow in heat and macerate in flavor for at least two weeks before eating. Or, if you can’t wait, I won’t tell!