Tuesday, July 27

Canned pickled jalapeño peppers

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Canned pickled jalapeño peppers Recipe

By Tammy Algood Published: September 1, 2014

  • Yield: 4 pints



  1. Place the vinegar, water, salt and cumin in a medium saucepan over high heat. Bring to a boil.
  2. Meanwhile, pack the pepper slices into four warm pint jars, and add one garlic clove to each jar. Prepare a water bath canner with boiling water over high heat.
  3. Ladle the boiling vinegar mixture into each jar, leaving 1/4-inch headspace. Adjust the lids and screw bands. Carefully place into the water bath and process 10 minutes.
  4. Carefully remove from the water bath canner and place on a wire rack away from drafts to cool to room temperature. Store at least 1 month to allow flavors to develop before using.

    About Author

    Tammy Algood develops for The Tennessee Magazine recipes that feature farm-fresh Tennessee food. Those fresh, local ingredients will always add cleaner, more flavorful foods to your table. We recommend visiting local farms and farmers markets to find the freshest seasonal produce. For more information about our recipes, contact Algood at talgood@tnelectric.org.

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