We love having spicy food all year long so having these pickled jalapeno slices in our pantry is a must have. They are so easy to make and this recipe make 4 half-pint jars of this spicy blend. If you can’t find red jalapeno peppers just double the green variety.

Pickled Jalapeno Slices

 

 

Ingredients

1 lb green jalapeno peppers – sliced

1 lb red jalapeno peppers – sliced

1-1/2 cups white vinegar

1 tsp pickling and canning salt

4 large cloves of garlic, halved

4 bay leaves

 

Directions

Sterilize jars according to this post.

While jars are boiling combine vinegar salt and 1-1/2 cups water in a pot and bring to a boil.

Place 2 garlic halves and 1 bay leaf in each jar hot jar. Pack the jars with jalapeno slices.

Cover slices with hot liquid leaving ½-inch headspace. Cover and and process for 10 minutes.

Remove from water and let stand for 24 hours. Check the seals and if properly sealed store in a cool dark place for up to 1 year. Let them stand for 3 weeks before using.

 

My husband and I love having these on nachos and tacos throughout the year. They also make a great addition to a chili or soups during the fall and winter season. Yummy!