Love pickled jalapeños? Then you’re going to love this easy recipe for homemade pickled jalapeños! Pickling is a great way to preserve your homegrown jalapeño peppers and enjoy them all year long. This simple recipe will have you canning your spicy green harvest in no time!
You know you're in for something when your mom calls giggling. "I've got some garden goodness for you!"
Later that day, she dropped off 5 pounds of fresh jalapeños. FIVE POUNDS.
So I did my usual, I made dehydrated jalapeños, I made frozen jalapeños, I fermented jalapenos and I STILL had a bowl full of hot peppers left.
Kevy walked by while I had the kitchen straight up destroyed and saw the pile of jalapeños that still needed to be preserved and the defeated look on my face. Thankfully, he's the brains of this operation and he reminded me that it's been a few years since I canned pickled jalapeño peppers.
This pickled jalapeños recipe is dedicated to the brains.
Jump to:
Tips + Tricks
No. 1 --> If you're new to the canning process, this is a great recipe to start with. It's quick, easy, and if you follow my simple steps you'll be set. It's one of the easiest canning recipes and it's the perfect way to use plenty of jalapeños!
No. 2 --> You're processing a lot of hot peppers, wear rubber gloves! I learned this the hard way the first time- after making a mega batch of spicy salsa. I had to sleep with my hand in milk because the capsaicin burned so bad!
No. 3 --> Finger-tight is such a vague term, here's how I tighten my jars: screw the bands on until the jar starts to turn on the counter, then back off about a 1/8th of a turn.
No. 4 --> Like with dill pickled carrots, you've gotta wait a couple of weeks to sample your picked peppers! The flavor will mellow and meld, and the outrageous tangy vinegar will settle down after 2-3 weeks.
No. 5 --> Don't skip adding the sliced peppers to the brine before canning. By adding the peppers to the hot brine for a few seconds, we're allowing the cell walls to burst and release some of the trapped air within the pepper itself - this helps to keep them suspended in the brine and avoids floating.
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Canning Safety
Sterilizing Jars:
Everyone and their dog has their own way of sterilizing jars, but make sure that you do it. National Center For Food Preservation has clear guidelines about sterilizing jars.
Processing Time:
| Elevation | Processing Time |
|---|---|
| 0-1,000 feet | 10 minutes |
| 1,001 - 3,000 feet | 15 minutes |
| 3,001 - 6,000 feet | 20 minutes |
** Processing time for pint-sized jars only
Key Ingredients
Jalapeños: Choose fresh, firm, ripe jalapeños without blemishes, holes, or mold. Any jalapeños with wrinkled or dark spots should be either discarded or have those bits cut out. This recipe also works well with banana peppers and other hot peppers!
Vinegar: Vinegar is used to increase the acidity of the vegetables. Higher acidity kills off microorganisms and aids in preserving the jalapeños, preventing spoilage.
Sugar: Reduces some of the sourness of the vinegar and saltiness of the pickling salt.
Pickling salt: Salt is added to this recipe for flavor as the vinegar brine takes care of acidifying the brine. If you don't have canning salt, you can replace it with coarse kosher salt.
How To Can Pickled Jalapeños
Prepare:
- Fill a large water bath canner with enough water level to cover the pint jars by at least an inch. Bring this water to a full boil.
- Meanwhile, sterilize your jars via your preferred method.
- Add vinegar, water, pickling salt, and granulated sugar to a large saucepan. Bring this mixture to a boil.
Slice:
- Meanwhile, wash the jalapeños well, and slice them into even-sized rings. Use disposable gloves to prevent the capsaicin from burning your skin. I used my KitchenAid Exact Slice attachment for this job to make it quick and painless.
Can:
- Once the pickling liquid comes to a boil, remove from heat and add the jalapeño slices and crushed garlic cloves allow to rest for 30-60 seconds.
- Place a canning funnel on top of the jars and ladle the jalapeño rings and hot brine into the jars. Top off each clean jar with brine, leaving 1/2 inch headspace. If desired, run a canning spatula or clean chopstick along the edges of the jar to release the air bubbles.
- Wipe the lips of each jar before placing the lid and tightening the rings finger-tight.
- Use a jar lifter or canning tongs to transfer the hot jars to the hot water bath ensuring water is 1-2 inches above the jars. Cover the canner with the lid. Once the water bath returns to a full rolling boil, begin your timer.
- Process each jar for 10 minutes, then carefully remove and set on a heatproof surface to cool untouched for 24 hours at room temperature before removing rings, wiping down and storing for later use.
- Allow the jars of pickled pepper slices to rest for 2-3 weeks before opening them.
Batch + Storage Information
Batch:
This recipe as written gives three pint (500ml) jars. It can easily be halved, doubled, or tripled if required.
If you have extra jalapeños and brine that won't fit in your canning jars, quickly sterilize another jar, transfer the leftover sliced peppers and brine into that jar and store them in the fridge. You'll have quick refrigerator pickles - they'll keep for at least 2 weeks!
Storage:
Keep your canned jalapeños in a cool dark space, and use them within 12 months. Once opened, keep the jar in your fridge for up to a month.
How To Use Pickled Jalapeños
Pickled jalapeños are great for adding an acidic heat to your recipes. I love adding them to a number of things:
- air fryer nachos or tacos
- cornbread
- pizza topping
- smoked queso
- chili topping
- top homemade burgers or hot dogs
- cheese boards
- jalapeno and cheddar sourdough
More Great Canning Recipes
Recommended Equipment
Water Bath Canner: I have and LOVE an ALL-AMERICAN CANNER. Yes, it's a pressure canner, but it works for water bath canning too! The 925 model is a beast, she can handle whatever I toss her way! If you're new to canning and not sure you'll love it, there are some really reasonably priced WATER BATH CANNERS out there too.
Mason Jars: MASON JARS are an investment, but they'll last you for years and years with proper care and maintenance. I have some Improved GEM jars that are so old, you wouldn't believe me if I told you they've been through 5 generations of canners and still work great!
📖 Printable Recipe
Pickled Jalapeños
Do you love pickled jalapeños? If so, then you’re going to love this easy recipe for homemade Pickled Jalapeño Peppers. They're perfect for topping burgers and hot dogs, adding a kick to sandwiches and tacos, or just snacking on right out of the jar! These tasty little guys are also great as an appetizer with cream cheese and crackers.
Ingredients
- 2.5 - 3 lbs fresh jalapeno peppers
- 6 cups white vinegar
- 2 cups filtered water
- 1/4 cup pickling salt
- 1/4 cup granulated sugar
- 4 cloves garlic, crushed
Instructions
- Fill a large water bath canner with enough water to cover the pint jars by at least an inch. Bring this water to a boil. Sterilize your canning jars.
- Meanwhile, wash the jalapeños well, and slice into even sized rings. Use disposable gloves to prevent the capsaicin from burning your skin.
- Add 6 cups of vinegar, 2 cups of water, 1/4 cup pickling salt, and 1/4 cup granulated sugar to a large saucepan. Bring this mixture to a boil.
- Once the brine comes to a boil, remove from heat and add the chopped jalapeños and 4 cloves of crushed garlic allow to rest for 30-60 seconds.
- Ladle the jalapeños into the sterilized jars. Top off each jar with brine, leaving 1/2 inch headspace in each jar.
- Wipe the lips of each jar before placing the lid and tightening the rings finger-tight.
- Use a jar lifter to transfer the hot jars to the boiling water bath ensuring water is 1-2 inches above the jars. Cover the canner with the lid.
- Process each jar for 10 minutes, then carefully remove and set on a heatproof surface to cool untouched for 24 hours before removing rings, wiping down and storing for later use.
- Allow the jars of pickled jalapeños to rest for 2-3 weeks before opening them.
Notes
Sterilizing Jars:
Everyone and their dog has their own way of sterilizing jars, but make sure that you do it. National Centre For Food Preservation has CLEAR GUIDELINES about sterilizing jars.
Processing Time:
Elevation / Processing Time
0-1,000 feet / 10 minutes
1,001 - 3,000 feet / 15 minutes
3,001 - 6,000 feet / 20 minutes
** Processing time for pint sized jars only
Batch:
This recipe as written gives three pint (500ml) jars. It can easily be halved, doubled, or tripled if required.
If you have extra jalapeños and brine that won't fit in your canning jars, quickly sterilize a another jar, transfer the leftovers into that jar and store them in the fridge. You'll have quick picked jalapeños - they'll keep for at least 2 weeks.
Storage:
Keep your canned jalapeños in a cool dark space, and use them within 12 months. Once opened, keep the jar in your fridge for up to a month.
Recommended Products
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Nutrition Information:
Yield:
60Serving Size:
1Amount Per Serving: Calories: 24Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 12mgCarbohydrates: 5gFiber: 2gSugar: 3gProtein: 1g
Pin this pickled jalapeños recipe!
Lisa Myers
Tuesday 29th of August 2023
Could I add crisping salt as well?
Ally
Wednesday 30th of August 2023
If you're talking about the Pickle Crisp additive, that shouldn't be a problem!
ALB
Wednesday 23rd of August 2023
Excellent recipe…. So I am one of the “dingbats” that raw packed the peppers because that’s how I always did green beans. And yes, they are floating with an inch of space at the bottom.
Great instructions, one question- my canning experience before now was with pressure canning. I used my pressure canner without the top gauge, open steam escape.
I wasn’t sure if water bath canning was supposed to be with the lid as I did, or without the lid?
Ally
Thursday 24th of August 2023
You aren't a dingbat - just learning! It won't massively impact the finished result, they'll just float for a while then probably sink.
Yes, water bath should be done with the lid on, I have edited the post to make this more clear for future readers!
Kennadee
Tuesday 22nd of August 2023
The clearest written instructions I’ve ever found for pickling and canning. I appreciate the elevation times as well. Thank you!!!
Ally
Tuesday 22nd of August 2023
Thank you so much! This is such a great compliment - it's a challenge to write concise directions that include enough information. I'm so happy they resonated with you. Hope you enjoy the recipe!
E
Saturday 19th of August 2023
Novice here…so, how long do you soak the peppers in the brine with the garlic before ladling them into jars? Do I ladle the garlic into the jars, as well?
Ally
Sunday 20th of August 2023
E, basically, you just want to soak the peppers in the brine for a 30-60 seconds. The reason for that is to help burst the cells and prevent them from floating up in the jars! I'm going to edit the post to reflect that! I always add the garlic, not only does it impart a lot of flavor after the brine stage, it's one of my favorite things in the bottom of a jar of pickles or peppers LOL
Al
Monday 31st of October 2022
I used the dish washer to sterilize and clean my jars and lids…while the white vinegar smell is admittedly strong, I didn’t wheeze…