A tangy and spicy pickled jalapeño recipe perfect for adding a kick to your dishes.
Slice the jalapeños into rings, removing the stems.
Wear gloves to avoid irritation from the jalapeño oils.
Combine the vinegar, water, and salt in a saucepan and heat until it simmers.
Stir the mixture to ensure the salt dissolves completely.
Pack the jalapeño rings tightly into sterilized jars.
Leave a small gap at the top of the jar for the brine.
Pour the hot brine over the jalapeños, covering them completely.
Use a funnel to avoid spills and ensure even coverage.
Seal the jars and process them in a boiling water bath for 10 minutes.
Ensure the jars are fully submerged during the water bath.
Let the jars cool and store them in a cool, dark place.
Check the seals before storing to ensure they are airtight.
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