Pickled Jalapeno Peppers

pickled jalapenos, pickled jalapeno peppers, brown sugar pickled jalapenos Sweet Savant America's favorite food blog

Pickled Jalapeno Peppers

Spice up your life with these sweet/hot pickled jalapeño peppersThese pickled jalapeños are sweet, hot and full of FLAVOR!

WATCH THE STEP BY STEP VIDEO

This recipe for brown sugar pickled jalapeno peppers is inspired by my mom, THANKS, MOM!

 PLANTACOS Put these pickled jalapenos on your tacos like my “Plantacos” made with plantain shells

pickled jalapenos, pickled jalapeno peppers, brown sugar pickled jalapenos plantacos plantain taco shells made with green plantain tostones

Add a little HEAT to your fried chicken like my HONEY BUTTER FRIED CHICKEN 

honey butter fried chicken Sweet Savant America's best food blog

Get more great canning tips from HERE

pickled jalapenos, pickled jalapeno peppers, brown sugar pickled jalapenos Sweet Savant America's favorite food blog

Brown Sugar Pickled Jalapeno Peppers
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Prep time: 
Cook time: 
Total time: 
Serves: 4 pints
 
You will need 4 pint-sized canning jars with lids and rings
Ingredients
  • 1 pound jalapeno peppers
  • 1 pound mini sweet peppers
  • 1 serrano pepper
  • 2 cups apple cider vinegar
  • 2 cups water
  • 1 and ½ cups brown sugar
  • 1 teaspoon pickling salt or kosher salt with no anti-caking agent
  • 4 teaspoons mustard seeds (divided between jars)
  • 4 bay leaves (divided between jars)
Instructions
  1. THIS PROCESS (and all processes on this website) IS AT YOUR OWN RISK. PLEASE BE CAREFUL
  2. Boil the canning jars for 10 minutes to sterilize
  3. Wash the lids for the jars
  4. Combine the apple cider vinegar, water, and salt in a saucepan. Simmer for 3-5 minutes stirring occasionally
  5. Wash and chop the peppers
  6. Add 1 teaspoon of mustard seeds and 1 bay leaf to each jar
  7. Divide the peppers between the jars and cover with hot vinegar mixture. Leave a ½ inch space at the top of the jar
  8. Place the lids and rings on the jars
  9. Process the peppers in boiling water for 15 minutes. be sure the jars are covered by at least 1 inch of water at all times
  10. Carefully remove the jars from the hot water and place on a counter to cool for 24 hours.
  11. The lids should be sealed. If not, refrigerate the peppers and use them within 1 month
  12. Store peppers at room temperature for one year. Once opened refrigerate the peppers and use them within one month

 

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