Ingredients

The following ingredients have 4 Servings
  • 1 ½ pounds jalapenos (15 to 20 medium)
  • 2 cups white vinegar
  • 2 cups white sugar
  • 1 teaspoon pickling salt (or kosher (see notes))
  • 1 tablespoon pickling spice

Instruction

  • Make a spice sachet by laying a 5 x 5-inch piece of cheesecloth onto a clean work surface. Spoon the pickling spice into the center. Gather the edges of the cheesecloth together in the center, twisting tightly; tie firmly with kitchen string. Trim the ends with scissors, if necessary.
  • Combine the brine ingredients in a medium pot and bring to a boil over medium-high heat. Place the bouquet into the pot with the pickling liquid; simmer covered for 35 minutes.
  • Turn off the heat and allow it to cool for about 5 minutes.
  • Remove the bag of spices and discard.
  • Meanwhile, use a sharp knife to slice off the stems of the jalapeno and discard. For milder slices, remove the seeds and veins. (Wear gloves to protect your hands)
  • Place the jalapeno slices inside of a 1-quart canning jar or 2-pint size glass canning jars with lids. Pour the warm brine into the jar(s) over the jalapenos. Wipe down the outside of the jar and the rim, if necessary. Let the jar(s) cool completely before sealing the jar with the lid and ring.
  • Refrigerate the jalapenos at least a week before using. You can enjoy candied jalapenos for up to 3 months sealed tightly in the refrigerator.