Dave and I eat a lot of jarred jalapenos from the grocery store. We put them on a lot of things, not just Mexican food, but we eat a lot of Mexican food as well. So this year, between our homegrown jalapenos and some extra jalapenos from a neighbor’s garden we decided to try to can a couple of jars ourselves.
We couldn’t find a recipe for pickled jalapeno peppers in either of our canning cookbooks. And a search online didn’t turn up many options either. In the end, we tried David’ Lebovitz’s recipe for pickled peppers and then did a bit of research on how long to process them since the original recipe wasn’t meant for canning. We canned them sliced rather than whole. We haven’t tried them yet, we’re letting them age a bit first, but I’ll let you know how they are once we do.
Do you have a canning recipe for sliced pickled jalapeno peppers that you’d like to share? Please do so in the comments, we’d really appreciate it!
In addition to traditional pickled jalapeno peppers, I’d like to try this recipe for candied jalapenos from Tasty Kitchen next year, they sound quite addictive.