Pickled Jalapenos

Total Time:
25 hr 20 min
35 min
12 hr
12 hr 45 min

Two pints

  • 1 lb jalapeno peppers
  • 2 c. white vinegar (5-percent acidity)
  • 2 c. filtered water
  • 2 Tbsp pickling salt (4 Tbsp kosher salt)
  • 2 cloves garlic (optional)
  • 1 Tbsp whole black peppercorns (optional)
  • 1 Tbsp honey or sugar (optional)
Prepare the jars and lids:

Wash all jars and lids thoroughly with soap and water and rinse well. Fill your canner with enough water to cover the jars by at least 1 inch and bring to a simmer. Using a pair of canning tongs, lower the jars in gently, tilting them to fill with the hot water. In a small saucepan, keep some water warm but not boiling; place the lids in the water. Have an additional kettle of water on to boil.

Prepare the brine:

Add vinegar, water, salt and garlic and peppercorns or honey (if using) to a medium saucepan and place over medium heat. Bring to a boil, and reduce heat to keep at a simmer.

Prepare the jalapenos:

Wearing latex or plastic gloves, slice the jalapenos into 1/4-inch rings. Add the rings to the brine and bring back to the boil.

Fill and close the jars:

Using canning tongs, remove the jars from the canner, carefully pouring the water back into the canner. Set next to the jalapenos in the saucepan. Turn the heat under the canner to high. Use a ladle to pour the jalapenos into the jars through a canning funnel, leaving 1/2-inch headspace at the top. Run a clean chopstick around the inside of the jar to dislodge any trapped air. Wipe the rims of the jars with a damp paper towel. Place the lids on, and screw on the rings until just finger-tight.

Seal the jars:

Using canning tongs, gently transfer the jars to the canner, taking care to keep them vertical. When all the jars are in the canner, there should be at least 1 inch water covering them; if you need more, add water from the kettle until the jars are sufficiently covered. Bring the water to a full rolling boil, and process for 5 minutes.

Remove and cool:

Using canning tongs, gently remove the jars from the canner and transfer them to a kitchen towel or cooling rack, again keeping them vertical. Do not set hot jars directly on to cool counter surfaces. Leave to cool, undisturbed, for at least 12 hours. If any of the jars do not seal when cool, reprocess using the method above, or refrigerate and use immediately.

Label and store:

Add a label to the lid or side of your jar, noting the date it was canned. Remove the rings and store jars in a cool, dark place for up to one year. Refrigerate after opening.

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3.7 6
5 min. processing doesn't adequately sterlize, acc. to all university canning instructions I've read. Ball's Kosher Dill Pickle mix, w/ Pickle Crisp, recommends 15 min. at sea level, and 20 min. for 1,000-3,000 feet elevation. item not reviewed by moderator and published
Someone made a time error. 12 hr cooking time. I don't think that's right item not reviewed by moderator and published
I'm very surprised at the other two reviews if they followed the recipe exactly. 5# of garden fresh jalapenos turned to near mush. Should have followed my instinct. The brine is very flavorful. Putting the peppers in the brine and returning them to boil (barely) turns them to mush. I will either quickly blanch them in the brine then pack the jars or pack them strait into jars and fill with brine next time the process. Not inedible but may as well have made relish. item not reviewed by moderator and published
Very tasty! Our peppers were HOT but the "pickling" flavor was excellent. I did add the garlic and honey. Knowing my hubby loves, loves, loves garlic, I doubled that up and I used my organic honey. I've got enough jars for years! So I will likely gift a few to friends that I know love hot peppers. item not reviewed by moderator and published
Perfect! Loved them, wanted a bit sweet with the spicy, so used a touch of agave syrup, my favourite sweetner. Thanks! item not reviewed by moderator and published
Thanks for sharing this great canning recipe. I did not use the optional sugar as I am just not a fan of unnecessary extra sugar and I used all of the other optional ingredients. I also added Mexican oregano and a spot of Olive oil before processing in the hot water bath. They are great. Make these and do not ever buy canned jalapeños from the grocery store again. So easy and so worth it. item not reviewed by moderator and published
The 12 hours includes the time the jars are supposed to remain undisturbed while cooling. It's in the "remove and cool" section. item not reviewed by moderator and published
I agree - boiling then canning jalapeños will result in a mushy texture like that of canned green chiles. If you want them to stay crisp, you have two choices: fresh pack them and store in fridge; or fresh pack into jars, add appropriate amount of Ball "Pickle Crisp" (calcium chloride granules) for size of jar you are using, pour hot brine over and process in canner. item not reviewed by moderator and published
The recipe calls for adding the jalapeños to the simmering brine, then just bringing to a boil. I started filling the jars once the brine reached the boil, and the peppers turned out perfect, and not at all mushy. item not reviewed by moderator and published

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