Jalapeños

Canned and ready to sit (please ignore all my other junk!)

Two posts in two days!  You guys are some lucky readers. I love, love, love jalapeños pickled for my nachos. Nothing quite like the vinegary, spicy tang these babies pop. If you love these as much as I do, give this quick and easy recipe a try. I can't stress enough that you will need to make sure to wash and sterilize your jars. 

Sterilizing Canning Jars

Wash all jars, rings and lids with hot soapy water. I dry my jars in my oven at 250 degrees. I just fill my cake pan with my jars for easy removal from the oven. Dry the metal rings thoroughly. The metal lids I out in a small pot with lightly simmering water on my stove. Just remove them as needed. 

Slice up all your jalapeños and pack them into your clean jars. Set aside. 

Next mix 1 cup white vinegar, 1 cup water, 4 TBSP canning salt, 2 TBSP sugar, and 2 cloves of garlic. Bring to a boil and stir until all the sugar and salt are dissolved. 

Pour the hot mixture into jar and seal immediately. Process in a boiling water bath for 10 minutes.