Basic Pickling Brine Recipe

  • 1 pound of jalapeno peppers, sliced in half lengthwise
  • 2 cups white vinegar
  • 2 cups filtered water
  • 2 tablespoons pickling salt
  1. Pack clean, hot jars with peppers. Pour hot brine over top. Bubble your jars (release air bubbles) by thoroughly by tapping them firmly on the countertop and using a wooden chopstick to release any stubborn bubbles. Wipe rims, apply lids and bands.
  2. Process in a boiling water canner for 10 minutes. Store in cool, dark place for up to a year.
  3. Or, allow to cool completely and place in refrigerator. - Source Food In Jars
1 pound (450g) fresh jalapeno peppers, washed (see Note)
2 1/2 cups (625ml) water
2 1/2 cups (625ml) vinegar (I used white distilled vinegar)
3 tablespoons sugar
3 tablespoons coarse salt, such as kosher
2 bay leaves
3 cloves garlic, peeled
2 tablespoons black peppercorns
1. Poke each pepper three times with a sharp paring knife and place them in a large glass preserving jar. Or slice into 1/8 or 1/2 pieces.
2. In a non-reactive saucepan, bring the other ingredients to a boil, then reduce the heat and simmer for five minutes.
3. Remove from heat and pour the brine over the peppers. Place the lid on the jar and let cool. Once cool, refrigerate for at least a week before using, if possible. You can use them sooner if you prefer, but the wait is worth it.