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:

1. Clean your kitchen and all equipment needed.
2. Heat your mason jar(s) to sterilise.
3. Boil your snap lids for 5 mins.
4. Slice your peppers into rings wearing gloves.
5. Pack your jalapeno slices into a canning jar.
6. Make the brine.
7. Ladle brine into the jars.
8. Wipe rims with a clean dry cloth and apply lids and bands.
9. Process jars in a water bath canner.
10. Check Seals.
11. 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.