Lee's Pickled Jalapeno Nacho Rings

Introduce

Chef :

Lee's

Lee's Pickled Jalapeno Nacho Rings

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.

Ingredient

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)

Crushed Clove Garlic (per jar)

Cooking instructions

* Step 1

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

* Step 2

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

* Step 3

Slice jalapenos in 1/4" slices.

* Step 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.)

* Step 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.

* Step 6

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

* Step 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