Ingredients
Equipment
Method
- Wash the wide mouth pint jars and rings with soap and water and set aside.
- Place the jars into a large water bath canner over high heat and fill the pot with enough water to cover the jars by an inch. Cover and bring to a boil. Boil the jars to sterilize for 10 minutes then carefully remove from the water bath canner using canning tongs. Reduce heat to medium and keep covered.
- While the jars are sterilizing, wash the jalapenos and, wearing gloves, remove the stems and cut the jalapenos into 1/4 inch coins. Peel the garlic cloves. Set garlic and jalapeno slices aside.
- In a large pot over high heat, stir together vinegar, water, peppercorns and honey and bring to a boil.
- When the mixture hits a boil, stir in jalapeno slices and garlic and then remove the pot from the heat.
- Turn the heat back to high on the water bath canner to return to a boil.
- Divide the jalapenos and garlic cloves evenly between the reserved sterilized jars, packing them down slightly into the jar.
- Ladle the brine into the jars, leaving 1/4 inch headspace.
- Wipe the rim of each jar with a damp paper towel and place the seal onto the jar. Apply the ring fingertip tight. Using the canning tongs, gently transfer each jar to the water bath canner.
- The jars should be covered by at least an inch of water. Return the water to a boil and process for 5 minutes.
- Using canning tongs, remove from the water bath canner and transfer them to a kitchen towel or cooling rack. Leave to cool for 4 hours minimum.
- Refrigerate after opening. Store unopened jars in a cool, dark place for up to two years. Enjoy!
Nutrition
Notes
*Check seals and if any haven't sealed by the 4 hour mark, reprocess or refrigerate.