A flavorful twist on classic pickled jalapeños, enhanced with garlic and a hint of sweetness.
Wash and slice the jalapeños into rings.
Wear gloves while handling jalapeños to avoid irritation.
Peel and lightly crush the garlic cloves.
Crushing the garlic releases its flavor into the brine.
Combine vinegar, water, salt, sugar, and pickling spice in a saucepan. Bring to a boil, stirring until the sugar and salt dissolve.
Stir continuously to ensure the sugar and salt dissolve evenly.
Pack the jalapeño slices and garlic into sterilized jars, leaving some space at the top.
Pack the jars tightly but avoid crushing the jalapeños.
Pour the hot brine over the jalapeños and garlic, ensuring they are fully submerged. Leave about 1/2 inch of headspace.
Use a funnel for easier pouring and to avoid spills.
Seal the jars with lids and process them in a boiling water bath for 10 minutes.
Ensure the jars are fully submerged in the water bath for proper sealing.
Let the jars cool completely. Check the seals before storing. Age for at least one week before enjoying.
Store jars in a cool, dark place for optimal preservation.
