Canned Jalapenos

[buckarino]

ok, got a canning question. I am brand new to canning, so learning on the fly. I canned some jalapenos following recipe below. I omitted the pickling salt in the brine and just used the vinegar and water. Will these be ok to consume?

1 1/2 pounds jalapeños peppers
3 cups white vinegar (MUST be 5% acidity)
1 cup water
1 tablespoon pickling salt, optional
Ball® Pickle Crisp or Mrs. Wages Xtra Crunch, optional

https://cookfasteatwell.com/pickled-jalapeno-recipe/

 

[pepperhead212]

Welcome to the forum!

That amount of vinegar looks the same as in the escabeche that I make. I do use the salt, though I don't know if leaving it out is a safety issue.

FWIW, I use about a pound of onions, cut into large chunks, to 1 1/2 lbs of jalapeños, and other chiles. The pickled onions are some of the best things in there!