Boil your jars, lids, and lid rings about 20 minutes or so before using. This particular recipe is pretty basic but gets the job done for you. Remember to always follow all safety precautions when canning.
Brine:
- 1 cup rice wine vinegar
- 1 cup white granulated sugar
- 1/2 cup salt
- 3 cups water
- 2 bay leaves, dried
- 1/4 cup yellow mustard seed
Canning Instructions
- Bring all ingredients to a boil - make sure the salt and sugar dissolve completely.
- Pack several jars with the peppers you wish to preserve. NOTE: If you wish, you can also add garlic cloves to the jars for additional flavor.
- Remove bay leaves and add solution to jars. Be sure to tap jars to remove air pockets.
- Seal the jars with sterilyzed lids and rings, the boil again for 10 minutes. Overboiling can result in mushy peppers.
- Remove jars from water and dry. The lid seals should pop up to show the jars are air tight.
- Store for later use!
Refer back to our Canning Jalapeno Peppers information page for canning safety and canning tips for peppers.
Back to Canning Jalapeno Peppers Menu
