The Pioneer Woman Tasty Kitchen
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Sweet Pickled Jalapenos

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Prep:

Cook:

Level: Intermediate

System:

12

Description

We love the combination of sweet and hot together. Last year when my wife was making sweet cucumber pickles, I suggested using jalapenos instead of cucumbers and a new star was born. Our friends are always asking when we are making more as they go so fast.

Ingredients

  • 7 pounds Jalapeno Peppers, Cored And Deseeded
  • 2 cups Pickling Lime
  • 3 whole Sweet Onions (quartered)
  • 2 gallons Plus 1 Cup Water
  • 5 pounds Sugar
  • 7 cups Apple Cider Vinegar
  • 1 box (about 2 Ounce Box) Whole Pickling Spice (small Box Tied In A Bag)
  • 4 sticks Cinnamon
  • 2 teaspoons Salt
  • 12 jars Mason Jars (various Sizes)

Preparation

To get 7 pounds of Jalapeno peppers for cooking, you need to buy approximately 9 pounds of jalapenos. (I like to get a few red jalapenos to add to the visual appeal.)

Using gloves and eyewear for protection, slice and remove the tops of the jalapenos with the stems and discard. Core the jalapenos, removing the seeds. Slice the jalapenos in 1/8 to 1/4 inch circular rings. Place sliced jalapenos in the kitchen sink to wash. Slice the sweet onions in quarters or eighths and place with the jalapenos. Wash the jalapenos and onions.

Using a large pot, mix the pickling lime and 2 gallons of water thoroughly. While still wearing gloves, place the jalapenos and onions in the pot with the pickling lime and gently stir, getting all of the jalapenos covered in lime. Place the top on the pot and set aside, letting them soak for 24 hours. Stir the jalapenos a few times in the pickling lime.

After 24 hours, drain the jalapenos and onions in the sink and wash off the lime. Cover with fresh water and rinse. Change the water every hour for 3 hours, then drain completely.

In a separate container mix the sugar, apple cider vinegar, 1 cup water, pickling spice (tied in a bag), cinnamon sticks, and salt. Bring these ingredients to a boil and pour over the jalapenos and onions and let stand overnight. Cook all of the ingredients together for 35 minutes at a soft boil.

Wash the jars and put the pickled jalapenos in jars and seal. Sealed jars should be turned upside down to set the seal. Let them sit for 24 hours. Then eat and enjoy. If stored in a cool place, these pickles will last for 6 months or more.

We love to chop the pickled jalapenos up and serve them over softened cream cheese with pita chips or crackers.

One Comment

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Avatar of thisoldbroad

thisoldbroad on 10.14.2010

I’ve been looking for the perfect sweet pickled jalapenos recipe for years & this 1 kept scaring me off because of the time commitment it takes just to prepare the peppers for canning.. but I keep coming back because this sounds like everything I’ve been looking for.
So I’ll confront my commitment phobia & short attention span & try this recipe. It sounds perfect!
Thank you for sharing your recipe!

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