Pickled Jalapeños (No Canner Needed!)


3 cups water

3 cups white vinegar

1/3 pickling salt

1/3 cup sugar

1/4 TSP garlic powder

6 cups sliced jalapeños

Place clean jars on cookie sheet in 300 degree oven. Put jar lids (not rings) into pot with water covering them and simmer. You don’t want to boil them. Wash jalapeños and slice into 1/4 inch round slices.

Bring all of your ingredients minus the jalapeños to a boil. Add jalapeños into the pot and bring them to a rolling boil and then simmer for 15 minutes.

Funnel jalapeños into hot jars. Wipe off jar rims and add lids to them. Screw rings on really tight. Place jars upside down for at least 15 minutes. Once lids are sealed, take rings off.