Ingredients:

  • 3.5 lbs fresh jalapeño peppers, sliced into rounds
  • 4 cloves garlic, peeled and sliced
  • 4 cups white distilled vinegar
  • 2 cups filtered water
  • 2 tbsp pickling salt
  • 1 tbsp granulated sugar

Instructions:

  1. Wash the jalapeños thoroughly and slice into uniform 1/4-inch rounds. Distribute the sliced garlic cloves evenly among 7 sterilized pint jars, placing a few at the bottom of each.
  2. In a stainless steel saucepan, combine the white distilled vinegar, filtered water, pickling salt, and sugar. Bring to a rolling boil over medium-high heat, stirring until salt and sugar are fully dissolved.
  3. Pack the sliced jalapeños tightly into the jars, leaving exactly 1/2 inch of headspace. Pour the boiling brine over the peppers until they are completely submerged, maintaining the 1/2 inch headspace.
  4. Wipe the jar rims with a clean, damp cloth, center the lids, and tighten the rings until fingertip tight. Process the jars in a water bath canner for 15 minutes after the water returns to a boil. Remove and let sit undisturbed for 24 hours.