Perfect Pickled Jalapeño Peppers
Make Perfect Pickled Jalapeño Peppers with this quick and easy canning recipe. These are super hot and spicy!
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?
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,
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 my simple recipe for canned jalapeños!
2021 Update Note: I’ve updated the recipe a bit to expand on the recipe and process to make sure it is clearer than how it was originally written. The recipe itself has not changed.
The Basic Steps for Canning Pickled Jalapeños
Making homemade pickled jalapeños is super easy, here are the simple steps to home canning and making perfect pickled peppers every time:
- Clean your kitchen and all equipment needed.
- Heat your mason jar(s) to sterilise.
- Boil your snap lids for 5 mins.
- Slice your peppers into rings wearing gloves.
- Pack your jalapeno slices into a canning jar.
- Make the brine.
- Ladle brine into the jars.
- Wipe rims with a clean dry cloth and apply lids and bands.
- Process jars in a water bath canner.
- Check Seals.
- Store.
How to Make Brine for Pickled Jalapeños
The brine (pickling liquid) for this recipe is simple to make but it is very important that you DO NOT ADJUST THE BRINE.
Let me repeat that. When making homemade pickles, do not adjust the brine.
This is important because the peppers are low in acid and the correct ratio of vinegar to water keeps you safe.
The correct ratio for brine when canning hot peppers is for every 1 pound of peppers you want 1 cup of distilled white vinegar to 1 cup of water. You can add more vinegar to the brine safely, but never less.
To Can or Not to Can
Whether you want to can your jalapeños is entirely up to you.
Canning in glass jars will make them shelf stable, but only for about a year. Canned pickled peppers will still need to be kept in the fridge after opening. As long as they’re stored properly (i.e. not at room temperature ) they will last for a few months.
Canning jalapeños is not necessary if you are going to refrigerate and use them within 2 months, but it does provide you more flexibility in terms of longer storage and being able to give them as gifts.
Canning is really easy to do if you have a big batch of pickled jalapeños, but it’s totally not necessary if you’re just making some for yourself. So if you are making just a pint for yourself, you can probably skip the canning process, but if you plan to double or triple the recipe, then taking the few extra steps to can your pickles is a must.
Whether you are water bath canning or making refrigerator pickles, remember to follow the proper canning practices.
What Equipment do you need to make Pickles?
Mason Jar – This recipe makes a small batch – so you only need two 1/2 pint jars or a pint jar unless doubling the recipe.
Canning Funnel – Provides a mess-free way of filling your jars with brine.
Glass Measuring Cup – The perfect way to pour in your brine as well as for measuring ingredients.
Canning Pot (if processing in a water bath)
Jar Lifter (if processing a water bath) – This thing will make your life so much easier if you choose to water process your jars.
About the Ingredients for Pickled Jalapeño Peppers
Peppers – While this recipe is specifically for Jalapeno Peppers, this recipe works for any hot peppers or even sweet bell peppers. Try it with banana peppers if you aren’t into hotter peppers. Be sure to wear gloves when handling the peppers!
Garlic – You can go nuts on the garlic or omit entirely. This is up to your personal taste.
White Vinegar – Distilled White Vinegar is the best choice here. Apple Cider Vinegar can be used provided that it has a strength of 5% or higher but it will change the flavour and colour of your homemade pickled jalapenos.
Water – Regular old tap water, measure carefully, it’s important that the brine is acidic enough.
Sugar – The sugar creates a more full flavour, it’s not enough to sweeten the flavour of the brine.
Salt – Canning salt is the purest form of salt with no additives, don’t swap for kosher salt or any other type of salt, it can cause sediment in the bottom of your jars.
How to Make Pickled Jalapeños Perfectly Crisp
This is all a matter of preference. Some people enjoy their pickled peppers soft, and others like them crisp.
If you want crisp jalapeño peppers you will want to use a calcium chloride product like Ball’s Pickle Crisp or Mrs. Wage’s Xtra Crunch. To use, add 1/4 teaspoon per pint.
You should also use the firmest, most fresh jalapeños you can get your hands on, and be sure to limit processing the jars to just 10 minutes. Over-processing your jalapenos can soften them too.
You can get super fresh Jalapenos at the farmers market when Jalapenos are in season – summer through fall.
How to Use Pickled Jalapeño Peppers
Pickled jalapeño slices are super tasty on literally everything. Serve with burgers, pizza, hot dogs, nachos, or anywhere else you want a little heat. Try them on my Baja Pork Tacos!
Looking for More Easy Canning Recipes?
Check out some more of my favourite recipes for canning:
Pectin-Free Peach Jam with Cinnamon and Vanilla – this is a low sugar jam recipe compared to pectin-added recipes but so easy to make!
This homemade loquat jelly is a delicious addition to your pantry. With only a water bath canner needed, anyone can easily create this scrumptious jelly.
This easy homemade Vanilla Fig Jam is perfect spread all over buttery toast or used in your favourite recipe calling for fig preserves.
This No Cook Raspberry Freezer Jam is the perfect way to preserve those amazing summer berries when you are in a hurry.
Perfect Pickled Jalapeño Peppers
Yields: 1 Pint Jar or 2 half Pint Jars
Ingredients:
15-20 (1lb) 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:
Always start off by cleaning all kitchen surfaces, and any equipment you will be using.
Heat your jars in the oven first to sterilise. 200 degrees Celsius for about 20 minutes is best. Remember to boil snap lids for 5 mins before use.
Pack Jalapeño into your jar(s) until they are level with the bottom of the neck of the jar.
In a medium saucepan, combine the garlic, vinegar, water, sugar and salt. Heat to a boil, stirring to dissolve the sugar and salt in the vinegar mixture.
Once dissolved, pour the hot brine into jars over your jalapeno rings. leaving 1/2 inch head space.
Wipe rims with a clean dry cloth then seal firmly but not too tightly with your sterilised 2 piece metal canning lids.
Partly fill canner with water and bring almost to a boil over high heat. Place jars on rack in the canner and pour in more boiling water to cover jars by 1-2 inches. Cover and bring to a rolling boil. Process for 10 minutes. Be sure to maintain a rolling boil during the entire 10 minute processing time.
Lift the jars out of the water using a pair of canning tongs, keeping the jars straight, avoiding tipping the jars. Place jars on towel to cool before storing somewhere dark and cool for 24 hours.
After 24 hours check the seals by pressing the center of the lid. The lids should not move if properly sealed and are safe to label and store. If any jars failed to seal, refrigerate and enjoy.
Canned peppers should be stored in a dark cool place. For best flavour, wait at least 1 month before opening.
Once opened keep refrigerated.
Perfect Pickled Jalapeño Peppers
Make Perfect Pickled Jalapeño Peppers with this quick and 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 Sugar
- 2 Tbsp Canning Salt
Instructions
Always start off by cleaning all kitchen surfaces, and any equipment you will be using.
Heat your jars in the oven first to sterilise. 200 degrees Celsius for about 20 minutes is best. Remember to boil snap lids for 5 mins
before use.
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.
Once dissolved, pour into jars* leaving 1/2 inch head space.
Wipe rims with a clean dry cloth the seal firmly but not too tightly with your sterilised 2 piece metal canning lids.
Partly fill canner with water and bring almost to a boil. Place jars on rack in the canner and pour in more boiling water to cover jars by 1-2 inches. Cover and bring to a rolling boil. Process for 10 minutes. Be sure to maintain a rolling boil during the entire 10 minute processing time.
Lift the jars out of the water straight, avoiding tipping the jars. Place jars on towel to cool before storing somewhere dark and cool for
24 hours.
After 24 hours check the seals by pressing the center of the lid. The lids should not move if properly sealed and are safe to label and
store. If any jars failed to seal, refrigerate and enjoy.
Canned peppers should be stored in a dark cool place. For best flavour, wait at least 1 month before opening.
Once opened keep refrigerated.
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Nutrition Information:
Yield:
10Amount Per Serving: Calories: 34Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1398mgCarbohydrates: 7gFiber: 1gSugar: 6gProtein: 0g
Elizabeth Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys travelling, developing easy recipes, crafting, taking on diy projects, travelling and saving money!
Yum, I can’t wait to try these perfect pickled peppers, they look delicious. Thank you for sharing this recipe.
How tasty these would be….. 🙂
I would LOVE to try this! Also, love the photos in this post!
I am pinning this
I love pickled stuff and surprisingly I have never tried to make any. Sounds good though.
Pickling is pretty easy I have to say, I think its easier than preserving jam etc.. At least less labour intensive.
Got that right sister!
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.
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!
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!
sounds good!
I add pickle crisp to all my canned pickles and peppers.
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.
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
these look amazing. Beautiful photography
Thanks Gene!
I can’t wait to try these perfect pickled peppers,I love bottling
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!
Did you suggest that we warm empty jars or full jars in oven
The Cleaned, empty jars. It’s to help sterilize the inside of the jars.
You can boil them in the same water in the canner, too.
Is the finished product super hot…
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!
How long are these good for after they are canned?
1-2 years unopened.
Awesome! Thank you!
How long is the wait time from when they are sealed until they are ready to eat? New to canning ?
You can eat them right away but I think the flavour is best if you wait 3 months before opening any pickled item.
Are these salty or sweet?
Neither really… it’s kind of a zippy brine.
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!!!
So glad you like these, thanks for sharing!
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.
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)
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.
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.
It is in no way proper canning method to put the jars in a cool place and allow them to seal. While I know some who do this, it is not recommended by Ball. They need to be processed in a water bath.
And btw, your post was just nasty.
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!!
I love your recipe and your presentation was great. I just tried your recipe today with my home grown peppers. Thanks
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! 😄
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!
I never thought about canning peppers but what a great idea. I’ve only thought of dehydrating them.
I like this recipe and can’t wait to try it! Can the ingredients be doubled? My garden is overloaded with peppers this year.
Yes, you should be able to!
Have you ever tried these with honey or another sugar substitute? We are trying to avoid sugar, but this recipe sounds great!
No, only with sugar. You can definitely just omit the sugar, they will still taste great!
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)
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 !
Elizabeth,
It appears Ball now claims jars and lids do not need to be preheated prior to use. See here: https://www.freshpreserving.com/canning-lids-101.html
How do you feel about this? I’m a little afraid to change my process.
I would be afraid not too as well. You just never know, and it is easy to make sure they are safe.
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.
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!
How many points does your recipe make?
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!
Yes!
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!
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!
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.
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.
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?
Yes
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😘
Hello, are these peppers sweet once you add the sugar? I don’t care for sweet pickles or peppers. Can I omit it?
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!
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
The jars I used are 500mL jars.
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………..
Glad you enjoy the recipe!
These are outstanding. Just made my second batch! Thank you for the great recipe.
We loved this recipe in the past but my husband is a diabetic now. Any idea how these would turn out with an artificial sweetener? Or with none at all? Thanks!
Hi Terri, you should be able to swap in the sweetener of your choice. You just need to make sure you have the right conversion if it isn’t a 1:1 sugar alternative.
I always use your recipe to make my peppers. My husband eats them with almost every meal. I have a canning question. My mom always turned her jars upside down when removed from the water bath. i think it was suppose to help them seal??? And, of course, now I do it.
I honestly had never heard of anyone doing this before now. I checked on google as I was curious and it seems like inverting the jars could actually cause the seal to break. I would just be careful that the jars have sealed properly. Glad you are enjoying the recipe – thanks for the comment!
Hi Elizabeth!
I was wondering, do you put the garlic in the jars as well or leave them out?
The garlic goes in the jars too.
I’m about to make these, but I can’t find canning salt…help!!!
You can use any salt without additives. Coarse sea salt works great but Kosher salt is fine too.