Perfect Pickled Jalapeño Peppers

Make Perfect Pickled Jalapeño Peppers with this easy canning recipe. These are super hot and spicy with a bit of zip!

 

Make Perfect Pickled Jalapeño Peppers with this easy canning recipe. These are super hot and spicy with a bit of zip!

 

A couple years ago I found a cute little Jalapeño plant on clearance for $5 and grabbed it thinking it would be an awesome way to have loads of hot peppers on hand for cooking with.  We do cook with a lot of spices and hot peppers so it seemed pretty brilliant.

Turns out, it wasn’t so great as it only produced a handful of Jalapeño’s and it also turns out that racoons don’t mind hot peppers.  Who knew? 

 

Perfect Pickled Jalapeño Peppers with this easy canning recipe. These are super hot and spicy!

Since then I’ve been a bit smarter, and just buy loads of hot peppers when I see nice local ones at the grocery store. 

I happened on some really nice looking ones and couldn’t resist picking up a few more than I needed for regular cooking.  So.. I made some hot peppers. 

We were just finishing up my last jar of homemade Pickled Jalapeño Peppers so it was perfect timing,

 

Perfect Pickled Jalapeño Peppers with this easy canning recipe. These are super hot and spicy!

Pickled Jalapeño Peppers are perfect for topping hotdogs and hamburgers, enjoying as a side, throwing on a homemade pizza… and on and on. 

Honestly, I kind of prefer a few rings of homemade Pickled Jalapeño Peppers to hot sauce!

Just be careful when slicing these babies to wear disposable gloves and protect your hands. 

Now on to the recipe!

 

Perfect Pickled Jalapeño Peppers with this easy canning recipe. These are super hot and spicy!

 

Perfect Pickled Jalapeño Peppers

Yields: 1 Pint Jar or 2 half Pint Jars

 

Perfect Pickled Jalapeño Peppers with this easy canning recipe. These are super hot and spicy!

Ingredients:

15-20 Jalapeño Peppers, Sliced
4 Garlic Cloves, peeled and smashed
1 Cup White Vinegar
1 Cup Water
4 Tbsp Granulated Sugar
2 Tbsp Canning Salt
 

Directions:

Perfect Pickled Jalapeño Peppers with this easy canning recipe. These are super hot and spicy!

Pack Jalapeño into your jar(s) until they are level with the bottom of the neck of the jar.

In a medium sauce pan, combine the garlic, vinegar, water, sugar and salt.  Heat to a boil, stirring to dissolve the sugar and salt.

Perfect Pickled Jalapeño Peppers with this easy canning recipe. These are super hot and spicy!

Once dissolved, pour into  jars* leaving 1/2 inch head space. 

 

Perfect Pickled Jalapeño Peppers with this easy canning recipe. These are super hot and spicy!

Seal firmly but not too tightly with 2 piece metal canning lids*.

Partly fill canner with water and bring almost to boil.  Place jars on rack and pour in boiling water to cover jars by an inch.  Cover and bring to boil for 10 minutes.  
 
Remove and place jars on towel to cool before storing somewhere dark and cool.  Once opened keep refrigerated. 
 

*Always heat your jars in the oven first.  200 degrees Celsius for about 20 minutes is best.  Remember to boil snap lids for 5 mins before use.

 

Perfect Pickled Jalapeño Peppers with this easy canning recipe. These are super hot and spicy!

4.86 from 7 votes
Perfect Pickled Jalapeño Peppers
Ingredients
  • 15-20 Jalapeño Peppers Sliced
  • 4 Garlic Cloves peeled and smashed
  • 1 Cup White Vinegar
  • 1 Cup Water
  • 4 Tbsp Sugar
  • 2 Tbsp Canning Salt
Instructions
  1. Pack Jalapeño into your jar(s) until they are level with the bottom of the neck of the jar.
  2. In a medium sauce pan, combine the garlic, vinegar, water, sugar and salt. Heat to a boil, stirring to dissolve the sugar and salt.
  3. On dissolved, pour into jars* leaving 1/2 inch head space. Seal firmly but not too tightly with 2 piece metal canning lids*.
  4. Partly fill canner with water and bring almost to boil. Place jars on rack and pour in boiling water to cover jars by an inch. Cover and bring to boil for 10 minutes.
  5. Remove and place jars on towel to cool before storing somewhere dark and cool. Once opened keep refrigerated.
  6. *Always heat your jars in the oven first. 200 degrees Celsius for about 20 minutes is best. Remember to boil snap lids for 5 mins before use.

 Perfect Pickled Jalapeño Peppers with this easy canning recipe. These are super hot and spicy!

Make Perfect Pickled Jalapeño Peppers with this easy canning recipe. These are super hot and spicy with a bit of zip!

 

 
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68 thoughts on “Perfect Pickled Jalapeño Peppers

  1. Yum, I can’t wait to try these perfect pickled peppers, they look delicious. Thank you for sharing this recipe.

    1. Pickling is pretty easy I have to say, I think its easier than preserving jam etc.. At least less labour intensive.

  2. I love the idea of gloves or bags when cutting any type of hot peppers, didn’t wash my good enough once and had to adjust a contact lens and my eye stung for hours.

    1. I find my hands themselves will be burning for awhile after slicing them with my bare hands… Thankfully I have never touched my eye after – ouch!

  3. Might be a little too spicy for me but I know a few family members who would love these so it might be something to make up for Christmas presents!

    1. I haven’t tried using pickle crisp before. Is it like alum? I find my pickles are crisp once refrigerated overnight so I haven’t experimented with anything else.

      1. 4 stars
        no it is calcium chloride and you only use 1/4 tspn per pint. also i salt the product and let it sit for 2-3 hours. this draw some of the water out. just rinse and drain before you pack it. i also use filtered water and have started pastuerizing (180F)for 20-30 mins instead of boiling water bath. pickles are crisp now instead of mushy. also i ,after washing jars and rinsing in vinegar water , put them in the water heating to boiling for sterilization before i pack

  4. I can not wait to make these for my mom. She loves jalapeno’s. Well, really, she loves anything that is pickled! I really enjoy making pickles…so I am positive I will be able to make these with no issues. Thanks for sharing!

  5. I really want to try out this recipe. I hate all the ones I buy in the store because they are always mushy and not very hot. Yours look awesome and crisp! Yum!

  6. I’ve now made these twice. The first time about a year ago, I used mainly home grown jalapenos, but some store-bought and also a variety of hotter home grown peppers. My wife and daughters are not typically big pickled pepper fans because store-bought taste too vinegary and are usually tinny and limp from the canning process. The sweetness and the garlic help cut that with this recipe and I’ve now got big pickled pepper fans. This second time I’m pickling, I’ve got about 4 varieties of peppers of varying heat all home-grown and now I’m waiting for them to mature a bit. Last time I used some of the remaining pickling juice for a nice spicy vinaigrette. GREAT RECIPE!!!

  7. I’ve been canning jalapeno pepper slices since the 90’s, and I never put sugar in them, they’re not supposed to be sweet. Also don’t heat your jars in the oven, put them in a pot or bucket of hot water, but don’t keep them boiling on the stove, it’s too easy to burn yourself, even when using a jar clamp. When canning anything with salt, use Canning Salt. When you use sea salt or table salt your finished product will be cloudy from the minerals in the salt. Canning salt is purified so the liquid will be clear. Furthermore, your vinegar – water ratio is too strong. Use two parts of water with one part vinegar. If you boil your jars in a hot water bath for more than 3 or 4 minutes, the peppers will become over-cooked and soggy, yuk. It’s actually better to boil the vinegar-water solution, pour it into the pepper-filled jars, seal them, and put them somewhere cool, they’ll seal properly and the peppers will remain crisp. I don’t know where you got your “recipe,” but you should follow canning recipes and procedures published by Ball or other canning jar manufacturers. They are the professionals when it comes to safe canning methods, if you go rogue you’ll be sorry. And last but not least, take all information from the internet with more than a few grains of salt, if you take everything you read as gospel you’ll be sorry.

    1. My hot peppers do have sugar in them, and they are not in the least bit sweet, it helps to add a bit of zing and nuance to the brine.

      I’ve heated my jars in the oven since I learned to can from my grandparents as a child, as have my parents and my grandparents without a single issue. Hot water is not likely to get the jars hot enough to prepare for it to be filled with boiling hot substances, your water needs to be simmering if you are going to use the water method for this.

      It was meant to be canning salt and not sea salt, thank you for catching that. You can probably tell from the photo that it was canning salt used.

      You will also find that Ball and other canning jar manufacturer recipes are fairly close to mine, especially in regards to water and vinegar ratio (Ball’s recipe uses 6 cups vinegar to 2 cups water ) Ball also recommends water processing the jars for far longer than 3-4 minutes as well. You need at least 10 minutes to properly process the jars. I don’t know where you got your “recipe” or “techniques” from, but it may be a good idea to actually try a recipe before you try and tear it apart… or you know, do proper research first. (Here is Ball’s Hot Pepper recipe for reference: https://www.freshpreserving.com/hot-peppers—ball-recipes-br1449.html)

      1. I’m about to make my 1st batch. With that said, the person cutting down your process obviously hasn’t ever helped mom & grandma in the kitchen. So don’t let it get to you. My mom always boiled her jars for a couple of minutes but I’m dure either way is acceptable as long as they get warm enough to kill any bacteria. Who knows, my mom could’ve been boiling them instead of putting them in the oven because we had no AC so turning the oven on during the day was never an option. Haha
        What I’m going to do is take some of your recipe and convert it with other recipes because I’m wanting the Trappey’s flavor. So all measurements will be the same but trappey’s doesn’t have garlic or sugar but instead they use Tumeric. Wish me luck. Lol! But thanks for at least putting your recipe out there and I’m sure I’ll try it your way also at some point. After all isn’t that what makes a good cook? Trying things new and adding their own flare? It’s all in the preferred tastes. Experiment!
        I’ll let you know how they turn out.

    2. Wow, Elaine. I’m not sure you could be any ruder if you tried. It is perfectly fine to sterilize jars in the oven. Sugar in small amounts is not an issue- it doesn’t affect sweetness; it is for a flavour enhancer as well as giving it a more mild flavour. The proportion of water to vinegar is correct, as well as, the processing time (in my city we have a higher elevation and we would do it for 15 min.) You obviously haven’t tried the recipe – perhaps you should follow the recipe AND THEN comment.

  8. I have mine in the water bath now!! I’m excited to see and taste the outcome. I added a few onion slivers for color. Thanks!!

  9. Imjust made my first batch of pickled jalapeños. Picked right out of my garden the same day. Seemed to go well, and the all sealed properly. I just took off the bands and the lid held on while I lifted each jar. The question is do the taste better if I let them sit awhile before opening? If so, how long do you recommend? Just can’t wait to try them and see how they taste. Cheers! 😄

    1. You can eat them right away but I think the flavour is best if you wait 3 months before opening any pickled item. Hope you enjoy them!

  10. I like this recipe and can’t wait to try it! Can the ingredients be doubled? My garden is overloaded with peppers this year.

  11. I quadrupled the recipe and made 4 jars last night – I mixed the red and green jalapenos from our garden and plan to give them as Christmas gifts! Thanks for the recipe. (I wore plastic gloves for the slicing)

  12. A couple of years ago my husband planted several different hot peppers but once they were grown there was so many that we didn’t know what to do with all of them so we decided to can most of them and the rest we dehydrated and used as pepper flakes. They all tasted delicious !

    1. Thank you for sharing. THIS just made my day. I will be using this suggest. If you read to the bottom, u will learn that they changed the rubber seal material. Yahooo.

  13. 5 stars
    Just made these because of the abundance of jalepeno peppers from our garden! I also had enough “juice” for one can of pickled banana peppers because I used smaller jars! It looks good so far and just came out of the water bath!

  14. This looks amazing! Quick question – I’m fairly new to canning and I have always used a pressure canner rather than a waterbath. Can I do that with this recipe? Thanks!

  15. 5 stars
    GREAT RECIPE! I eat them like pickles they are soooo good. Also love your instructions, simple & easy to follow.
    I am trying next with different hot peppers we grow. Thanks!

  16. My BIL is Mexican and loves his hot peppers. He and my sister will soon be the recipient of a jar of pickled serranos using your brine recipe…I can’t wait to hear his opinion!

  17. I like my pickled products crispy, not mushy. How much alum do you suppose this recipe would take? I prefer Alum over these other crisper products.

  18. I’ll be trying this recipe soon. But I noticed the recipe says keep jars hot in a 200 degree Celsius oven, but since I live in the US and use Fahrenheit I had to convert….After searching the internet about this method, I’m pretty sure you meant 200 degree Fahrenheit, since 200 C equals 392 F.

  19. I’d like to try this without the sugar. My husband likes his food HOT 🙂 My question is, if I don’t have garlic cloves, can I use store bought minced garlic instead?

  20. 5 stars
    Great recipe thank you so much. I did add some turmeric root into the brine because I saw it on the label of the store bought ones in my fridge. Hope that wasn’t a mistake, it’s a strong smell. Yikes fingers crossed it won’t have ruined them😘

  21. Years ago I had a bumper crop of Jalapeño peppers. A friend who was stationed in the Air Force in Korea told me that they used jalapeño peppers that had been pickled and Sherry has a table condiment. All I did was cut the tops off of the peppers, scrape out the seeds, pack them in jars and cover with hot dry sherry. I would use the jalapeño infused Sherry in marinades and stirfries, adding more Sherry as needed. Are used the jalapeño peppers in lots of Chinese and Mexican recipes. The peppers lasted over 30 years!

  22. Hi there, I just came across your recipe and I am keen to try it as I have a ton of giant jalapenos ripe from my garden. When you say a pint, do you mean an american pint, as in 473 ml? Just trying to figure out how many jars I might need. Thank you, Marielle

  23. 5 stars
    This is the third year I am making these jalapeño pickles exactly as you make them and they are amazing. Last year we made them to give as favours to guests at my daughters wedding and the guys loved them (jam for the ladies). I’ve been pickling for 50 years now and prefer heating my jars in the oven as it’s way less messy. Also processing your jars for less than 10 minutes is inviting spoiled pickles. Just saying………..

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