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In recent years, home canning and pickling have surged in popularity, reflecting a broader trend towards self-sufficiency and a desire for preservative-free, homemade foods. More people are discovering the joys of preserving seasonal produce, allowing for year-round enjoyment of their favorite flavors. One of the standout options in this culinary trend is pickled jalapeños, and our recipe for Spicy Pepper Perfection is an enticing way to incorporate these vibrant peppers into your kitchen repertoire.

5-Min Canning Jalapeno Peppers Treats

Discover the delight of home canning with our Spicy Pepper Perfection recipe for pickled jalapeños! Embrace the vibrant flavors of these peppers and transform your meals with their tangy spice. Easy to make and perfect for elevating tacos, sandwiches, and salads, this quick recipe allows you to enjoy homemade goodness year-round. Learn about the essential ingredients, preparation, and canning techniques to create your own delicious canned jalapeños. Enjoy a burst of flavor in every bite!
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Ingredients
  

10-12 fresh jalapeño peppers

2 cups distilled white vinegar

1 cup water

½ cup granulated sugar

2 tablespoons kosher salt

4 cloves garlic, peeled and smashed

1 teaspoon cumin seeds (optional)

1 teaspoon oregano (dried or fresh)

½ teaspoon black peppercorns

1 tablespoon olive oil (optional, for flavor)

Instructions
 

Prepare the Jalapeños: Wearing gloves, slice the jalapeño peppers into rings, removing the seeds if you prefer less heat. Set aside.

    Make the Pickling Brine: In a medium saucepan, combine the vinegar, water, sugar, salt, smashed garlic, cumin seeds, oregano, and black peppercorns. Bring to a boil over medium-high heat, stirring occasionally until the sugar and salt dissolve.

      Pack the Jars: While the brine is heating, prepare small canning jars (2-3 pint-sized jars). Sterilize them by boiling them in water for 10 minutes or running them through a dishwasher cycle.

        Add Jalapeños to Jars: Pack the sliced jalapeños vertically into the sterilized jars, leaving about half an inch of headspace at the top. If using, drizzle a bit of olive oil over the jalapeños for extra flavor.

          Pour the Brine: Once the brine is boiling, carefully pour it over the jalapeños in each jar, ensuring all the slices are submerged. Leave about half an inch of headspace, and press down the jalapeños gently with a clean spoon if necessary.

            Seal the Jars: Wipe the rims of the jars with a clean cloth to remove any residue. Place the lids on top and screw on the metal bands until they're fingertip-tight.

              Cool and Store: Allow the jars to cool completely at room temperature. Once cooled, they can be placed in the refrigerator for immediate use or stored in a cool, dark place for up to 3 to 4 weeks.

                Prep Time, Total Time, Servings: 10 minutes | 15 minutes | 2-3 jars