- Prepare your canning jars by washing the jars and lids with warm soapy water. Bring the jars to a boil in a canning pot or the Ball FreshTech Electric Water Bath Canner that I use. Lower the heat to keep the jars hot as you prepare the recipe.
- Put the vinegar, water, garlic cloves and salt in a 5-quart stainless steel or non-reactive pot. Stir and set aside while slicing the jalapeno peppers.
- Put on rubber gloves before slicing jalapeno peppers!
- Cut off the stem and blossom end of each jalapeno pepper and cut into thin slices. Place all the pepper slices (and all of the seeds) into a large bowl as you slice them.
- Heat the 5 % vinegar, water, garlic, and pickling salt to a boil. Reduce heat and simmer five minutes.
- Remove one jar from the canning pot at a time. Add 1/2 teaspoon of pickling spice to the bottom of the jar.
- Pack the sliced jalapeno peppers into the jars. Pack the peppers in a tightly as possible.
- Remove the garlic pieces from the pot and ladle the hot liquid into the jar leaving 1/2 inch of headspace.
- With a canning air bubble remover or a wooden chopstick remove as many of the air bubbles as possible. Recheck the headspace and add more liquid if needed.
- Wipe the jar rim with a damp paper towel.
- Place a flat lid on the jar and screw on a band to just finger tight.
- Place each filled jar into your hot water bath canner as you fill it.
- Fill remaining jars.
- Process in a boiling water bath canner for 10 minutes. Turn the canner off or remove the canning pot from the hot burner. Remove the lid from the pot. Allow to cool for 5 minutes. Remove the jars from the canner and place them on a dry towel to cool.
- Allow to cool for 24 hours. Label jars with type and date.
- Store in a dark cool cabinet for up to 18 months if using the new Ball Canning Lids.
- Makes 4 to 5 pints of pickled peppers.
- Serving Size: 1 Tablespoon
- Calories: 5
Keywords: pickled jalapeno peppers, canning peppers, easy canning recipe