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.

4.59 from 31 votes

Prep Time 30

Cook Time 10

Total Time 40

Ingredients

2.5 - 3 lbs jalapeno peppers fresh
6 cups white vinegar
2 cups filtered water
¼ cup pickling salt
¼ 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 2.5 - 3 lbs jalapeno peppers 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.