Q: Can you use other types of peppers with this method?

A: Oh, absolutely. You can sub in banana peppers, serranos, even sweet bells if you want less heat or just mix them up.

Q: How long do these pickled jalapeños last?

A: If you canned them right and didn’t skip the vinegar, they’ll keep a good year unopened. Just stash them somewhere dark and cool.

A: Yep! Keeps everything safe and tasty. Don’t skimp.

A: No big deal just stick those jars in the fridge and eat those first. They’re still totally good, just not shelf-stable.

A: Sure! I do sometimes. It’s just for a touch of balance, but not required.

Scale

12 fresh jalapeño peppers, sliced into rings

1 cup white vinegar (5% acidity)

1 cup water

2 cloves garlic, smashed

1 tablespoon kosher salt

1 teaspoon sugar (optional, for balance)

1 teaspoon mustard seeds or black peppercorns

Clean glass jars with lids

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1. Wash and slice jalapeños into rings, removing seeds if you prefer less heat.

2. Sterilize jars and lids by simmering in hot water or running through dishwasher.

3. In a saucepan, combine vinegar, water, salt, sugar, garlic, and mustard seeds. Bring to a boil, then simmer 5 minutes.

4. Pack jalapeño slices tightly into jars.

5. Pour hot brine over jalapeños, leaving 1/2 inch headspace.

6. Tap jars gently to remove air bubbles and seal with lids.

7. Process jars in boiling water bath for 10 minutes.

8. Cool jars on a towel without moving until sealed.

Always wear gloves when slicing jalapeños to avoid burns.

For a sweeter flavor, add more sugar to the brine.

Unsealed jars can be stored in the fridge for up to 1 month.

Properly sealed jars last up to 1 year in a cool, dark place.