Spicy Pickled Jalapenos

Follow our step-by-step guide on how to make Spicy Pickled Jalapenos.

1. Step 1

   Start by preparing your jalapeños: remove the stems and slice them into delightful 1/4-inch thick rounds.

2. Step 2

   If you prefer a milder flavor, give them a quick rinse in cold water to wash away some or all of the seeds.

3. Step 3

   Next, take a moment to inspect six pint-sized jars for any cracks and check the rings for rust; toss out any that don’t meet the mark.

4. Step 4

   To keep everything safe and clean, immerse the jars in simmering water until you’re ready to use them.

5. Step 5

   Don’t forget to wash your new lids and rings in warm, soapy water to ensure they’re squeaky clean.

6. Step 6

   In a mixing bowl, combine the sliced jalapeños with some chopped onion and carrot, tossing them together to create a colorful medley.

7. Step 7

   Now, let’s whip up the pickling liquid! In a saucepan, mix together vinegar, water, pickling salt, and sugar.

8. Step 8

   Bring this mixture to a boil, stirring gently until the sugar dissolves completely, filling your kitchen with a tantalizing aroma.

9. Step 9

   As the pickling liquid heats up, it’s time to prepare the jars.

10. Step 10

    In each jar, place a crushed garlic clove, half a teaspoon of oregano, a bay leaf, half a teaspoon of crushed peppercorns, and half a teaspoon of cumin seeds.

11. Step 11

    Then, pack the jalapeño mixture tightly into the jars, being careful not to crush the vegetables—this will keep them crisp and vibrant.

12. Step 12

    Once your jars are filled, pour the boiling pickling liquid over the vegetables, leaving about half an inch of headspace at the top.

13. Step 13

    To ensure everything is just right, remove any air bubbles and add an eighth of a teaspoon of calcium chloride to each jar for that perfect crunch.

14. Step 14

    Wipe the rims of the jars clean to create a good seal, then place the lids on top and secure the bands tightly.

15. Step 15

    Now comes the exciting part: processing the jars! Place them in a boiling water bath for 10 minutes.

16. Step 16

    After the time is up, turn off the heat and carefully remove the lid of the canning pot.

17. Step 17

    Let the jars sit in the hot water for an additional 5 minutes to ensure they’re fully sealed.

18. Step 18

    Once that’s done, take them out and let them cool on a clean towel or rack for 24 hours.

19. Step 19

    For the best flavor, allow your pickled jalapeños to sit for at least 2 days before diving in, but don’t worry—they’ll stay delicious for up to 1 to 2 weeks.

20. Step 20

    Enjoy the vibrant taste of your homemade pickled jalapeños, perfect for adding a spicy kick to your favorite dishes!.