Home Canned Pickled Jalapeños
Pickled jalapeño pepper slices are a pantry staple, and they couldn't be easier to make, using up the garden harvest! This is a canned pickled jalapeños recipe that I've been using for about a decade, acquired from a Mennonite friend! It tastes like the jarred stuff from the store.
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 Facts
Home Canned Pickled Jalapeños
Serving Size
1 pint jar
Amount per Serving
Calories
214
% Daily Value*
Fat
2
g
3
%
Saturated Fat
0.4
g
3
%
Polyunsaturated Fat
0.5
g
Monounsaturated Fat
0.1
g
Sodium
18904
mg
822
%
Potassium
1056
mg
30
%
Carbohydrates
39
g
13
%
Fiber
12
g
50
%
Sugar
29
g
32
%
Protein
4
g
8
%
Vitamin A
4534
IU
91
%
Vitamin C
499
mg
605
%
Calcium
94
mg
9
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
