Jalapeno pickles, also known as jalapenos escabeche, are a Mexican condiment best served when the pepper slices are kept crispy. In order to keep the pickled jalapenos firm, you'll need to use the right ingredients and preparation. Once this zesty condiment is canned it will keep safely on a pantry shelf for up to a year. Select the firmest peppers to get the most satisfying texture and bite every time. This spicy snack makes a good topping for casseroles, soups and your favorite Latin dishes.
Things You'll Need
Pint jars and lids
1 lb. of peppers
Canning pot and rack
1 cup of white vinegar
1/4 cup of cold water
1 tsp. of pickling salt
1 tsp. of sugar
1/2 clove of garlic
Long handled spoon
Place the jars and lids in the dishwasher. Wash the jars, sterilizing them on a hot temperature. Put on rubber gloves. Wear the rubber gloves while handling peppers.
Place 1 lb. of peppers in a colander and wash them under cool water. Use a sharp paring knife to mark the narrow tips of each pepper with a small cross cut. This will open the peppers to allow the spice and vinegar to marinade the inside of the vegetable. If you prefer, slice the pickles in circles or lengthwise wedges.
Place the canner on the stove and place the rack in the bottom of the canner. Pour in water, up to 4 inches deep. Heat the water on medium-high heat.
Pour 1 cup of white vinegar, 1/4 cup of cold water, 1 tsp. of pickling salt, 1 tsp. of sugar and half a clove of garlic in a pitcher container. Stir the ingredients together with a long wooden spoon.
Use an oven mitt to remove the canning jars from the dishwasher. Put your rubber gloves back on. Place the peppers in the pint or quart-sized jars. Pour the vinegar mixture over the pickled peppers covering their tops by 1 inch. Place the caps and lids on, screwing them into place.
Set the jars of pickled peppers inside the canning pot. Allow them to boil for 10 minutes. Remove the jars using tongs when the cooking time is complete. Allow the jars to cool completely then test them pressing down on the center of the lid. If the lid pops it has not heated long enough.
White and fruit-based vinegar work best for keeping the pickles crunchy. The best vinegars for crunchy pickles have 5 percent acidity.