3 to 4 half pint sized mason jars with lids and seals
approximately 15–20 jalapeno peppers (four to five peppers will fit into on jar)
1 1/2 cups apple cider vinegar
1 cup water
1 tsp sea salt
Sterilize the jars and lids by placing them carefully in a medium sized pot of boiling water for at least 15 minutes
Use tongs or a jar lifter to remove the jars and lids and place them on a clean towel to dry.
Prepare the peppers by slicing them into rings, filling each jar as you slice them – really pack them in
Make the brine by combining the vinegar, water, and salt and bring it to a boil. Reduce the heat and simmer for 10 minutes until the salt dissolves.
Pour the prepared brine over the peppers in each jar (should be about ½ cup per jar).
Secure the lids tightly on each jar.
Bring the water to boil in the same pot that you sterilized the jars in and submerge the 4 covered jars of pepper slices and brine. The jars should be covered about half to the top with water.
Let the jars boil in the pot for about 20 minutes over medium to high heat.
Carefully remove the jars from the water with tongs and set aside on a towel to cool.
As the jars cool, listen for the lids to snap indicating a secure seal — if the jar doesn’t seal, store in the refrigerator for up to a month
Wait a least a week before opening your peppers and keep them refrigerated after opening.
Add sliced chili or banana peppers to the jalapeno slices for a jar of mixed pickled peppers
Add a clove or two of garlic to each jar for a garlicky flavor
Nutrition information is provided by Nutrifox, an online calculator and is meant to be used for informational purposes only. Even though I try to provide accurate information, these figures should still be considered as estimates.