4.5 from 2 votes
Perfect Pickled Jalapeño Peppers
  • 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
  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.