Pickled Jalapeño Slices! EASY & DELICIOUS! Water bath method in steam canner. Super fast to make!

These pickled jalapeño slices are so great to have in the pantry! I use these for picadillo, scrambled eggs, salsa, fajitas, and so much more!

Super easy to make.
Combine these ingredients and bring to a boil and simmer for 10 minutes to make brine:

• 5 cups white vinegar
• 1 cup water
• 4 tsp non-iodized or canning salt
• 2 Tbsp sugar

Fill jars with jalapeño slices (or leave them whole and just cut slits on each side so the brine can get inside) and then add brine up to 1/2" headspace.

Process at the following times depending on your altitude:

0 - 1,000 ft / 10 minutes
1,001 - 6,000 ft / 15 minutes
6,001 ft + / 20 minutes

Here is an affiliate link for my steam canner (I love it!)
https://amzn.to/3MYjSk9

National Center for Home Food Preservation - How to Pickle Hot Peppers
https://nchfp.uga.edu/how/can_06/pickled_hot_peppers.html