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To truly appreciate the Zesty Canned Jalapeño Pepper Salad Bowl, it’s essential to explore the key ingredients that create its unique flavor profile. Each component contributes its own character, resulting in a robust and well-rounded salad.

Canning Jalapeno Peppers Salad Bowl

Discover the delicious and colorful Zesty Canned Jalapeño Pepper Salad Bowl, a perfect blend of heat and freshness! This vibrant dish brings summer gardening right to your table and is ideal for barbecues, potlucks, or as a zesty condiment. Packed with fresh jalapeños, crunchy vegetables, and a delightful pickling brine, this salad is not only versatile but also a great way to preserve summer flavors through canning. Enjoy the burst of flavors all year round!
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Ingredients
  

4 cups fresh jalapeño peppers (sliced, with stems removed)

1 cup red onion (thinly sliced)

2 cups cherry tomatoes (halved)

1 cup corn (fresh or frozen, thawed if frozen)

1 cup cucumber (diced)

1 can (15 oz) black beans (rinsed and drained)

1/2 cup fresh cilantro (chopped)

1 1/2 cups apple cider vinegar

1 cup water

1/2 cup olive oil

4 cloves garlic (minced)

2 tablespoons sugar

1 tablespoon salt

1 tablespoon black pepper

1 tablespoon ground cumin

1 teaspoon dried oregano

Instructions
 

Prepare the Peppers: Slice the jalapeño peppers carefully and remove the stems. For a milder flavor, you may remove some seeds and membranes. Consider wearing gloves during this step to prevent any skin irritation from the peppers.

    Make the Salad Mixture: In a large mixing bowl, combine the sliced jalapeños, thinly sliced red onion, halved cherry tomatoes, corn, diced cucumber, rinsed black beans, and chopped cilantro. Gently toss the ingredients until they are evenly distributed.

      Prepare the Pickling Brine: In a medium saucepan, whisk together the apple cider vinegar, water, olive oil, minced garlic, sugar, salt, black pepper, ground cumin, and dried oregano. Heat the mixture over medium heat until it reaches a gentle simmer, stirring occasionally until both the sugar and salt are fully dissolved.

        Combine and Cool: Carefully pour the hot brine over the salad mixture in the large bowl. Stir thoroughly to ensure all vegetables are evenly coated with the brine. Allow the salad to cool at room temperature for about 30 minutes.

          Canning Process: While the salad mixture is cooling, sterilize your canning jars by placing them in boiling water for 10 minutes. Once done, remove the jars and let them cool slightly.

            Fill the Jars: Using a ladle, fill each sterilized jar with the salad mixture. Leave approximately 1/2 inch of headspace at the top. Then, pour the remaining brine over the salad until it completely covers the ingredients.

              Seal the Jars: Wipe the rims of each jar with a clean cloth to remove any residue that may prevent a proper seal. Place a sterilized lid on each jar and screw on the bands until they are fingertip-tight.

                Process the Jars: Carefully place the filled jars into a water bath canner, ensuring the jars are submerged by at least one inch of water. Bring the water to a rolling boil and process the jars for 15-20 minutes.

                  Cool and Store: After processing, gently remove the jars from the water and place them on a clean towel or cooling rack to cool completely. Listen for the lids to pop as they seal. Store the sealed jars in a cool, dark place where they will keep for up to a year.

                    Serve: When ready to enjoy, serve your zesty jalapeño pepper salad bowl chilled or at room temperature. This vibrant dish works wonderfully as a zesty side or can be tossed with fresh greens for a delicious salad.

                      Prep Time, Total Time, Servings: 30 minutes | 1 hour | 6-8 servings