Lee's Pickled Jalapeno Nacho Rings

Name: Lee's Pickled Jalapeno Nacho Rings
Cuisine: American
Ingredients: 2 Pint Sized Canning Jars Sterilized with Rings and Lids; 1 Pound Fresh Jalepeno Slices (1/4" thick); 2 Cups White Vinegar 5% Acidity; 2 Cups Filtered Water; 1/4 Cup Granulated Sugar; 1/8 Teaspoon Calcium Chloride (optional per jar); 1/2 Teaspoon Canning or Kosher Salt (per jar); 1/4 Teaspoon Mustard Seed (per jar); 1 Crushed Clove Garlic (per jar)

Lee's @Lees

Texas

This is a very basic pickled Jalepeno recipe. I don't get wrapped up in adding a bunch of different spices, etc. These are not difficult to make. You can process them in a hot water bath for longterm storage. You can also skip the hot water process, but you will need to keep them refrigerated. Either way, they are very satisfying and delicious.

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Ingredients

2 PintSized Canning Jars Sterilized with Rings and Lids
1 PoundFresh Jalepeno Slices (1/4" thick)
2 CupsWhite Vinegar 5% Acidity
2 CupsFiltered Water
1/4 CupGranulated Sugar
1/8 TeaspoonCalcium Chloride (optional per jar)
1/2 TeaspoonCanning or Kosher Salt (per jar)
1/4 TeaspoonMustard Seed (per jar)
1Crushed Clove Garlic (per jar)

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Steps

1

Sterilize jars, rings, and lids in boiling water for 2 minutes.
2

Bring vinegar, water, and sugar to a boil for 2 minutes. Take off heat and set aside.
3

Slice jalapenos in 1/4" slices.
4

Put in each jar salt, mustard seeds, crushed garlic cloves. (Note: the calcium chloride is completely optional. It just keeps the pickled peppers firm and crisp.)
5

Pack each jar as tight as possible with the pepper slices, leaving about a 1/4"-1/2" space at the top. Ladle pickling liquid in each jar, leaving 1/4 headspace at the top of the jar. Place sterilized lid on each jar, securing with a lid band finger tight. Don't over tighten the band, just finger tight. This allows for excess air to escape as it vaccum seals.
6

Process finished jars in a water bath for 10 minutes. If skipping this process, let jars completely cool, and store in the refrigerator.
7

Let finished jars cool and seal properly. Label and date finished jars,, and store in a cool dry place until ready to enjoy. I usually wait a month before I start eating them, for full flavor development. Enjoy