Quick Pickled Jalapenos and Petite Peppers
© GLAD for Health
Serves: 3 16-oz. jars: 1 pickled jalapeños, 1 pickled pepper, 1 sweet pickled pepper
  • 3 garlic cloves, peeled and smashed
  • Jalapenos, sliced, about 15-20 (fills a 16 ounce jar)
  • Sweet petite peppers (red, orange, yellow, green), sliced, about 20-30 (fills 2 16 ounce jars)
  • 2 cups vinegar (any kind, 5% acidity level or higher)
  • 2 cups water (that is not chlorinated, fluorinated, etc.)
  • 2 tbsp pickling or sea salt (no added iodine, etc.)
  • 2 tsp sugar, plus 3 tbsp more sugar for the sweet brine (see #7)
  1. Boil a large pot of water to disinfect your jars and lids. Note: this is important when not canning where everything gets disinfected in the boiling water bath. Remove and drain after disinfecting.
  2. Put one crushed garlic clove in the bottom of each jar.
  3. Slice the jalapenos into circles and stuff tightly into a jar.
  4. Slice the peppers into circles and stuff into the remaining jars.
  5. Make the brine. In a medium saucepan add vinegar, water, salt and 2 teaspoons of the sugar. Bring to boil just until salt and sugar dissolve.
  6. Ladle hot brine into the jalapenos and one pepper jar filling to cover but leaving about ½ inch of headspace.
  7. Add the additional 3 tablespoons of sugar to the remaining brine. Reheat to dissolve if necessary.
  8. Ladle the sweet brine into the remaining pepper jar filling to cover but leaving a about ½ inch of headspace.
  9. Cover jars with lid and ring, hand tight (if you were canning, at this point the jars would be submerged in a hot bath).
  10. Invert jars for a few minutes to allow hot brine to disinfect the top of the jar.
  11. Leave out to sit until cooled.
  12. Store in the refrigerator.
Recipe by fitlife.tv at https://fitlife.tv/how-to-preserve-fresh-produce-jalapenos-and-peppers_original/nutrition/