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Canning pickled jalapeño peppers are so easy! They have simple ingredients and don’t require any fancy equipment.
It’s a brilliant way to use up the abundance of jalapeños. Aside from making jalapeño relish (so good over anything tacos) and refrigerated pickled jalapeños (no canning required), this is my go-to.
You just can’t go wrong with having a jar of this around. Top it on pizzas, sandwiches, or nachos, and use it in Taco Bell style sauces like this Creamy Jalapeño Sauce (so good in quesadillas, eggs, or taco salads)!
Having it on the shelf frees up room in the fridge and only takes 10 minutes to water bath (process)!
I’m telling you, there’s really nothing to it! If you don’t have a canner, use your biggest and deepest pot (as long as you cover the jars with water)!
All the other equipment and ingredients are basic. The only thing I advise that you go out of your way to buy are food grade gloves. You will need them so, your hands don’t burn, trust me!
Canned pickled jalapeños are a must in my from-scratch pantry! I reach for them more than I think, and it always adds a little something even to the mildest of things like this Restaurant Salsa (not too spicy)!
Do I have to Soak the Jalapeños in salt water?
Yes! This is a step I find very important. The original recipe calls for fresh sliced jalapeño peppers to sit in a salt water brine for 12 hours.
I believe this is to shock and firm up the peppers so they keep their crispiness. I also noticed skipping this step or taking shortcuts makes mushier pickled jalapeños.
Try to can fresh jalapeños at their peak for super crisp pickled jalapeños.
To speed up the process, I will use part ice for the cold water and only soak it for 8 hours in the fridge. I don’t recommend anything less than that. The key is it to keep the jalapeño slices very cold.
You also want to slice them a tad on the thicker side to hold their shape well after the water bath (so maybe anywhere around 1/8-inch thick, when slicing).
And finally, make sure the salt is completely dissolved before soaking the peppers. I grind my coarse sea salt in a coffee grinder to get it really fine and then stir it in a large gallon pitcher with cold water until it’s dissolved.
This ensures it’s ready to go and evenly incorporated into the jalapeños.
Pickled Jalapeños Make the Perfect DIY Gifts!
Gift a jar of home canned pickled jalapeños for the people that love spicy foods! Simply tie a brown gingham ribbon around the neck of the jars and put it into a woven basket! These also make great Christmas gifts!
Mise en PlaceEverything You Need! :
Equipment:
- Water bath canner (I’ve used a large pot that’s large enough to cover jars with water).
- Pint jars– with lids and bands. You’ll need 9. I happened to fill 8 pints and 1 half-pint jar, the last time I made this recipe.
- Funnel and canning tongs– stay safe and save yourself extra clean up.
- Cute Gingham kitchen towels (not required but, I do use a towel to wipe rims and keep the jars on top after canning).
- Pitcher– to dissolve the salt and long wooden spoon for stirring.
- Large stainless steel bowl and food gloves
Ingredients:
- Fresh jalapeño peppers- preferably grown in the garden or organic jalapeño peppers (the fresher they are the crispier). Red jalapeños will work, although I do prefer to use fresh green ones.
- Salt– I buy a bucket of coarse sea salt that I grind using a coffee grinder.
- White distilled vinegar- buy the one-gallon jug, you’ll need 2 1/2 quarts
- Sugar- use 1/2 cup of organic granulated sugar
- Garlic- cloves, crushed. Use the jumbo cloves and just crush it with a garlic press.
How to Can Pickled Jalapeños
Let’s walk through how to can pickled jalapeños like the stuff we buy in glass jars. I’m going to walk you through step-by-step so you can see exactly how it’s made!
Soak the Jalapeños in Salt Water
Pickling jalapeños, must first be soaked in a brine to crisp up the peppers.
This process is simply letting the sliced hot peppers sit in cool salted water. I then place the bowl of the hot peppers (in the salt brine) right into the fridge.
This takes 12-18 hours so, plan ahead.
To speed the process, use ice cold water by filling a gallon pitcher with 3 parts cool water and 1 part ice. For example, 3 quarts water and 1 quart of ice. It’s okay if the ice cubes don’t completely dissolve.
Ideally, you want super cold water to crips up the hot peppers and infuse the salt.
Make the Brine
While the hot peppers are soaking in salt water, start the brine. Get it going so it has time to cool down.
Last, I made these, I started the process in the morning and canned them in the evening (after 8 hours). The pickled jalapeños turned out beautifully!
In a large pot bring the vinegar, water, sugar, crushed garlic to a boil. Let the brine cool on the stove.
Pack the Jars
You’ll want to sterilize your jars before packing. To do this you can sterilize them the traditional way or run the jars through the “sanitize cycle” on your dishwasher. I usually wash my jars in soapy, hot tap water. You want them hot and clean.
I think this also helps with tempering the jars so, they don’t burst when canning.
Once the hot peppers have chilled in the fridge for at least 8 hours, strain them using a colander. Do not rinse, as we want them salty because the brine doesn’t call for additional salt.
Pack the sliced jalapeños into the prepared jars, about to the neck (or leave a 1-inch head space).
Pour the cooled off brine over the jalapeños and cover each jar with a lid. Screw the bands finger-shut but not super tight (the jars can burst during the water bath).
Wiping the rims of the jars ensures better seals so, if you have the time do it quickly.
I do think that cooling the brine makes less mushier jalapeños. However if you forgot to make one and cool it, it’s okay to pour a hot brine over the hot peppers, too.
Water Bath Canning
Once your jars are shut and ready to go, add them to the canner (or large pot so, as long as you can cover the jars with water).
Cover the jars with 1-inch water. I like to use lukewarm tap water.
Bring the jars to a boil and then time them for exactly 10 minutes, no longer! After the water comes to a rolling boil, I typically reduce the heat to medium heat so my stove doesn’t splatter with water.
Remove the jars using canning tongs and place them on the counter to cool for at least 12-24 hours before checking for seals.
This is where I like to use a kitchen towel. I’ll place the jars on them to cool. I also tend to seal shut any loose bands that may have gotten loose during the water bath canning, but you must be careful. Don’t ever attempt this on pressure canned jars.
Checking Lids
In the morning check the lids for seals. Simply press down the center of each jar to detect if they vacuumed sealed shut or not. If you hear a click, the jar didn’t seal. I like to buy these Superb lids (they pretty much always seal good for me).
If you have any pickled jalapeños that didn’t seal, place them in the fridge and try to use them up within several months.
Jalapeños are best eaten at least 24 hours after canning to fully absorb the flavors. You will notice that they turn darker green after canning.
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Home Canned Pickled Jalapeños
Equipment
- 1 water bath canner, (or large pot deep enough to cover jars with water)
- 8-9 pint jars
- 1 gallon pitcher, (to dissolve salt)
Ingredients
- 4 quarts jalapeños , (sliced into 1/8-inch rings)
- 1 gallon water, (cold)
- 1 1/2 cups salt, (ground fine)
Brine:
- 2 1/2 quarts white distilled vinegar
- 2 cups water
- 1/2 cup cane sugar
- 3 cloves garlic
Instructions
- Slice jalapeños into 1/8-inch rings and add them to 5 quart mixing bowl.
- Make the salt water by dissolving 1.5 cups of salt in 1 gallon of cold water. To speed up the process you can use 1 part ice and 3 parts cool water. Pour over the sliced jalapeños and let it sit in the fridge for 8-12 hours (up to 18 hours max).
- Meanwhile bring the brine to a boil and cool. Prep jars (see notes below).
- Drain the jalapeños from the salt water (don't rinse) and pack into pint jars leaving a 1-inch head space. Pour the cooled brine over the tops (fill just to the neck of the jars). Cap and twist shut just until finger-tight.
- Put jars into a canner (or large pot deep enough to cover jars with 1-inch water). Cover jars with lukewarm water and bring to a boil. Set the timer for 10 minutes. You can reduce the heat to medium-high after the water comes to a boil. Remove jars immediately after the timer rings. Check for seals after 24 hours.
Notes
- Sterilize jars before packing/filling with jalapeños. To do this you can run the jars on “sanitize cycle” in the dishwasher.
- The salt water makes the jalapeños crisp and not turn into mush after water bath canning.
- You can halve this recipe.
- For 1/2 gallon of refrigerator pickled jalapeños follow this brine recipe: 4 cups water, 1 cup white vinegar, 3 T salt, and 3 cloves garlic. Pour over jalapeños (packed in jars) and refrigerate up to 6 months. This is a good canning alternative.
- I like to start this early morning so, I can do my canning in the evening. Overnight works too.
- Slice jalapeños 1/8 to 1/4-inches thick so they hold their shape well after canning.
- These make wonderful gifts for the people that love spicy things. Wrap each jar with a brown gingham ribbon for gifting.
Nutrition (per serving)
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