Pickled Jalapeno Peppers
Pickled Jalapeno Peppers
Spice up your life with these sweet/hot pickled jalapeño peppers. These 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
Add a little HEAT to your fried chicken like my HONEY BUTTER FRIED CHICKEN
Get more great canning tips from HERE
Brown Sugar Pickled Jalapeno Peppers
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 1/2 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
- THIS PROCESS (and all processes on this website) IS AT YOUR OWN RISK. PLEASE BE CAREFUL
- Boil the canning jars for 10 minutes to sterilize
- Wash the lids for the jars
- Combine the apple cider vinegar, water, brown sugar, and salt in a saucepan. Simmer for 3-5 minutes stirring occasionally
- Wash and chop the peppers
- Add 1 teaspoon of mustard seeds and 1 bay leaf to each jar
- Divide the peppers between the jars and cover with hot vinegar mixture. Leave a 1/2 inch space at the top of the jar
- Place the lids and rings on the jars
- 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
- Carefully remove the jars from the hot water and place on a counter to cool for 24 hours.
- The lids should be sealed. If not, refrigerate the peppers and use them within 1 month
- Store peppers at room temperature for one year. Once opened refrigerate the peppers and use them within one month
