How to Make Pickled Jalapenos

Overflowing jalapenos in my garden call for creative ways to save them. Especially with freeze warnings in the forecast. Inspiration from the web brought me to pickling them to save them for burgers, nachos and other recipes where a little heat can be offered for those who love it It makes the perfect addition to your table. So…pickled jalapenos landed in my kitchen today.

Fast. Easy. Delicious. If you love hot peppers, that is!

Several of you have reached out to me for more canning recipes. That canning kitchen is about to close for the season. If I have a need to put more in the pantry, I thought some of you might need another recipe to help you, too.

Waiting to share while the harvest is waning wasn’t an option either!

It’s funny that I am not usually a fan of “hot” sauces or peppers; but, this method of pickling them is one I love.

So, how do you pickle those jalapenos?

• First, pick those peppers or purchase them at your grocers’ or farmers market.
• Next, don the latex gloves! Not kidding–for your protection.
• Slice those jalapenos–and remove seeds to reduce heat–if you desire.
• Create the brine with apple cider vinegar, salt, sugar and water.
• Bring brine to simmer in a saucepan.
• Add 1 minced garlic clove either to the top or the bottom of the jar.
• Pack the jalapenos in the jar.
• Cover the jalapenos with brine leaving 1/4-1/2″ head space.
• Remove air bubbles from jars with canning tool.
• Wipe tops before adding lids and rings.
• Place in hot water bath and process for 10 minutes with 1-2″ of water covering jars.

Guess what?

If you don’t have a canner?

You simply add those pickled jalapenos to your refrigerator to enjoy for 2-3 weeks.

Same pickled deliciousness without canning! Just wait a couple of days for the flavor to be better if not canning them.

How easy are those pickled jalapenos?

Great for adding to any recipe that might be enhanced with pickled jalapenos. A bit of heat in a pickled format.

Hope you’ll pin this pickled jalapeno recipe on Pinterest and add it to your recipe file.

Pickled Jalapeno Peppers

A fast and easy way to pickle peppers to have later for nachos, burgers or other recipes that need a bit of heat!

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Canning Vegetables

Cuisine American

Servings 1 pint

Equipment

• 1 cutting board
• 1 knife
• 1 latex gloves, pair
• liquid measuring cup
• measuring spoons
• Stove
• canning jars, lids and rings can be a mixture of sizes to equal 1 pint
• water bath canner
• Jar lifter
• plastic canning tool to remove air from jars

Ingredients

  

• 1/2 C apple cider vinegar
• 1/2 C water
• 1 t sugar
• 1/2 t canning salt
• 1 clove minced garlic, per jar
• 2 C jalapenos, sliced

Instructions

 

• Measure all ingredients for the brine- vinegar, water, sugar and salt and add to a saucepan to simmer.
  
• Fill the water bath canner with enough water that will cover the jars about 1-2" and begin heating the water for processing.
• Wearing latex gloves, cut the jalapeno peppers into thin slices on a cutting board.

  TIP: removing seeds will help reduce heat.
• Mince garlic cloves- one for each jar. You can add the minced garlic in the bottom of the jar or the top–either way.
  
• Pack sliced peppers into jars, leaving 1/4-1/2" head space.
  
• Pour brine over peppers covering them- with 1/4-1/2" headspace.
  
• Using the canning tool or a non metallic spatula, insert into the jar to remove air bubbles.
• Wipe the rims of jars with a clean damp towel to remove any brine, or garlic that would prevent it from sealing.
• Add lids and rings to the jars. Be careful not to add rings too tightly.
• With jar lifter, add jars to the water bath canner making sure that water is covering the lids –1-2". Cover the canner with the lid.
• When water begins to boil, begin timing processing for 10 minutes.
• When processing has ended, remove the canner lid and leave in the canner for about 5 minutes before using the lifter to set them on a clean towel in a draft free spot to cool and seal.
  
• Make sure that all the lids have "pinged" and don't move them for 24 hours to ensure sealing.
• Before moving them to storage, make sure the lids are "indented" and have sealed, label with the name and date, and remove rings.

Notes

For those who love to have home preserved veggies in your pantry, this is a perfect addition. 

Easy, pickled jalapenos ready to add to nachos, burgers, and dishes that need a little heat and spice.

TIP: The flavor is better after a couple of weeks after canning.

TIP: If you don’t have a water bath canner, simple store your pickled jalapenos in the refrigerator and enjoy for 2-3 weeks. For jalapenos that aren’t water bathed, wait a couple of days for the flavor to be best.

NOTE: There is enough brine to make 1 pint of pickled peppers with this recipe if you pack them tightly. Smaller sized jars — 1/2 or 1/4 pints make the recipe stretch farther and allow use of a smaller amount when opening them. That way you have a fresh jar to open when needed! You choose what works best for you.

Enjoy!

Keyword pickled jalapeno peppers, pickled jalapenos, pickled peppers

Just a tip…the longer that you wait before opening these…the better the flavor.

Hope you love this recipe!

Perfect for topping BBQ Nachos tonight.

If you need more recipes for an abundance of jalapenos in your garden, here you go:

• Candied Jalapenos
• Pepper Jelly
• Pepper Jelly Dip

Here are a few things that I use in my kitchen to help with this recipe. Affiliate links help you shop at the same price, but may provide a small commission. If you choose to shop through the links, I’m truly thankful!

Thank you so very much for joining me today on the blog!