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Salads have long held a cherished place in global cuisine, celebrated not just for their refreshing quality but for their versatility and the myriad of flavors they can offer. With a rich history rooted in various culinary traditions, salads often feature an exciting combination of fresh vegetables, legumes, and pickled elements. Among the many variations, the Zesty Canned Jalapeño Pepper Salad Bowl emerges as a standout dish, infusing spicy, tangy, and fresh flavors into every bite. This recipe is not only a feast for the taste buds but also a nutritious option that can elevate your meal prep and impress your guests.

Canning Jalapeno Peppers Salad Bowl

Get ready to spice up your salad game with a Zesty Canned Jalapeño Pepper Salad Bowl! This vibrant dish combines fresh vegetables like crunchy cucumbers, sweet corn, and tangy cherry tomatoes with the perfect kick from pickled jalapeños. It's not only delicious but packed with nutrients, making it a great addition to your meal prep. Perfect as a side dish or a main course enhancer, this salad is sure to impress at any gathering. Try it and enjoy a burst of flavor with health benefits!
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Ingredients
  

4 cups fresh jalapeño peppers (sliced, stems removed)

1 cup red onion (thinly sliced)

2 cups cherry tomatoes (halved)

1 cup corn (fresh or 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 cumin

1 teaspoon dried oregano

Instructions
 

Prepare the Peppers: Start by carefully slicing the jalapeño peppers. If you prefer a milder flavor, you can remove some of the seeds and membranes. Wear gloves to avoid any irritation.

    Make the Salad Mixture: In a large bowl, combine the sliced jalapeños, red onion, cherry tomatoes, corn, cucumber, black beans, and cilantro. Stir gently until all ingredients are well mixed.

      Prepare the Pickling Brine: In a medium saucepan, combine the apple cider vinegar, water, olive oil, minced garlic, sugar, salt, black pepper, cumin, and oregano. Bring the mixture to a gentle simmer over medium heat, stirring occasionally until the sugar and salt dissolve.

        Combine and Heat: Pour the hot brine over the salad mixture in the large bowl. Stir well, ensuring that all vegetables are soaked in the brine. Allow the mixture to cool at room temperature for about 30 minutes.

          Canning Process: While the mixture cools, sterilize your canning jars in boiling water for 10 minutes. Remove jars and let them cool slightly.

            Fill the Jars: Using a ladle, fill each sterilized jar with the salad mixture, leaving about 1/2 inch of headspace. Pour the brine over the salad until it covers the ingredients completely.

              Seal the Jars: Wipe the rim of each jar with a clean cloth to remove any residue. Place a sterilized lid on each jar and screw on the bands until they’re fingertip-tight.

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

                  Cool and Store: After processing, carefully remove the jars and place them on a clean towel or rack to cool completely. You should hear the lids popping as they seal. Store the sealed jars in a cool, dark place for up to a year.

                    Serve: Once ready to enjoy, serve your canned jalapeño pepper salad bowl chilled or at room temperature as a zesty side dish, or toss with your favorite greens for a vibrant salad.

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