Skip to Content

Canning Jalapeno Pepper Recipe – Easy Pickled Jalapenos

Preserve those garden fresh hot peppers with this canning jalapeno pepper recipe. This guide will share how to make a pickling liquid from white vinegar, garlic, and water.

This easy recipe with simple steps shares how simple it is to make homemade pickled jalapeños.

Once you try this easy canning recipe for fresh peppers, you will never want to buy jalapeno peppers from your local grocery store again. 

This post sharing how to can jalapeño peppers may contain affiliate links, which means that I may receive a commission if you make a purchase using these links. As an Amazon Associate, I earn from qualifying purchases.

canning jalapeno pepper recipe

Every year I grow a variety of pepper plants in my garden, from sweet peppers such as bell peppers to hotter peppers like serrano and fresh jalapeños.

I even picked my first batch of banana peppers a couple of days ago.

I have really good luck with growing whole peppers of every variety in my garden so one of my favorite things to do is to preserve them in mason jars.

This way I can enjoy jalapeño slices that grew in my garden, all year long.

​Be sure to check out these tips for growing peppers in a raised bed.

Equipment Needed for this Canning Jalapeno Pepper Recipe

Creating these pickled jalapeños is a breeze, thanks to room temperature peppers, simple vinegar brine, and an effortless water bath canning process.

The magic lies in the ease of combining ingredients and not having to use a pressure canner to create this great recipe. 

Plus, whether you use a water bath canner or a large pot, success is just a boil away so there is no need to buy a canning pot for the hot water bath step.

Just be sure to wear rubber gloves when preparing this quick pickled jalapeño recipe. 

You will need pint jars and a jar lifter, a large saucepot, a large bowl, a canning funnel, a small saucepan, kitchen towels, a knife, and a cutting board.

If you prefer a pressure canning machine, you can still use this recipe just follow your pressure canner instructions. 

mason jars for canning

​Canning Jalapeno Pepper Recipe Ingredients

This simple recipe only requires a handful of ingredients which is why this is my favorite way to preserve sliced jalapeños.

You will only need the following ingredients to make these pickled jalapenos.

Tips for Making the Best Pickled Jalapenos

For top-quality pickled peppers with a nice pickle crisp, aim to preserve them within a day or two of harvesting.

Select freshly harvested jalapeños with firm, blemish-free skins, avoiding cracked, soft, or shriveled ones.

Note that red jalapeños are hotter and sweeter than their green counterparts due to ripening.

The presence of white lines on jalapeños often indicates a little bit more heat.

Experiment with various pepper types to discover unique flavors such as using a variety of peppers for a little heat or a lot, it’s up to you. 

Be sure to use a clean jar for sliced peppers. The National Center For Food Preservation is a great resource for more information on the proper way to achieve a sterilized jar.

A couple of weeks ago I used the dishwasher to do this but today, I am using the boiling water method to clean my canning jars.

Last year I used an Instant Pot and last week I used a pressure cooker, there are many ways to do this step.

Everyone seems to have their own preferred method for sterilizing their glass jars, so use whichever method works best for you. 

canning jalapeno pepper recipe

Variations on this Canning Recipe for Jalapeno Peppers

Spice It Up: To add unique flavors to your pickled jalapeños, experiment with different spices such as adding a bay leaf.

Consider tossing in a teaspoon of mustard seeds for a subtle tangy kick. Alternatively, try cumin seeds for a smoky and earthy note, or coriander seeds for a hint of citrusy freshness. 

These spice variations can transform your pickled peppers into exciting taste sensations.

Apple Cider Twist: If you’re looking to give your pickled jalapeños a distinct twist, consider swapping out the cups of vinegar this recipe calls for and replace them with apple cider vinegar.

Apple cider vinegar introduces a fruity and slightly sweeter undertone that pairs beautifully with the jalapeños’ heat. 

The resulting pickles will have a unique flavor profile that’s both tangy and slightly sweet, adding depth to your culinary creations.

Canning Salt: This recipe doesn’t specifically call for canning salt because it relies on the natural acidity of the vinegar, combined with the water bath canning process, to achieve the required level of preservation and safety.

However, if you prefer the taste or texture that canning salt imparts to your pickled peppers, you can certainly add it to this recipe as a personal preference. 

Just keep in mind that it’s not required for safety reasons.

Cowboy Candy: After preparing the jalapeños, heating the brine, and filling the jars with jalapeño slices in the original recipe, sweeten the brine by adding 2 cups of granulated sugar to the pot.

Stir until dissolved, then simmer for 5 more minutes. Then proceed with the canning process as usual.

sliced jalapeno

How to Use Pickled Jalapenos

These jalapeno peppers are great when added to hot dogs or nachos. They also add a nice spice to homemade salad dressings and make a great topping on homemade deep-dish pizza.

The next time you want a delicious snack prepare them with cream cheese to make this baked jalapeno poppers recipe

Canning Jalapeno Pepper Recipe Steps

Prepare Equipment

Wash and air dry jars, lids, and canning tools. Simmer jars in a canner or large pot with enough water to cover them. Keep them hot.

Prepare Jalapeños

Rinse and dry jalapeños. Wearing gloves, remove the stem end then slice or ring the peppers into the shapes you want. Set aside.

pot of ingredients for canning and pickling jalapeno

Prepare Hot Brine

In a saucepot, combine vinegar, cups of water, and garlic. Bring to a full rolling boil, simmer for 5 mins, remove garlic, and keep warm.

Canning Process

Place a towel on the counter and then remove one of the hot jars from the canner grabbing the top of the jars with the jar lifter.

Fill the inside of the jar with jalapeños using a canning funnel. Pour hot pickling liquid, leaving 1/2-inch headspace at the top of the jar.

Remove air bubbles using a spatula or clean chopstick, wipe the rim of the jar with a damp paper towel, and secure the lid to fingertip tight. 

Return the jar to the canner and then repeat with other jars.

Adjust the water level to make sure it covers the jars by two inches.

Add a cup of water at a time to reach this point. This may increase the processing time but not add a long time, just a little bit extra to make the water reach a boil. 

Then bring to a boil over medium-high heat. Process for 10 mins (be sure to adjust for altitude if necessary).

Turn off the heat, let it sit for 5 mins, then remove jars. Do not tighten ring bands or test the seals just yet.

jalapeno pepper plant

Cooling and Sealing Pickled Jalapenos

Let jars cool undisturbed for 12 hours.

You can now check lids for sealing for the first time.

A great way to do this is to check the center by pressing into it, if it does not pop up, they are good to be stored.

If you find some jars did not seal properly, they will need to be refrigerated and used within a month.

Be sure to label, date, and store in a cool, dark place for 12-18 months. Allow to sit for 4-5 weeks for flavor development.

Once opened, refrigerate and use within a month.

This recipe will yield approximately 2-3 pint jars of pickled jalapeños.

You can use any size you want but this recipe usually gives me 2 jars to seal for months and one airtight container full that I like to use just after the flavor has set in.

There is nothing quite as delicious as homemade pickled jalapenos, so I hope you enjoyed learning how to pickle jalapenos from your garden. 

canning jalapeno pepper recipe

More Ways to Use Up Peppers from Your Garden

Explore a world of flavor and culinary delight with these irresistible pepper recipes! Aside from this canning jalapeno pepper recipe, I have lots of great ways to use up peppers from your garden.

Whether you’re a seasoned chef or a home cook looking to spice up your meals, these pepper-packed creations are sure to tantalize your taste buds and leave you craving more.

15 Minute Pepper Stir Fry Recipe– Short on time but still craving a delicious meal? This speedy stir-fry recipe is your go-to solution.

With vibrant peppers taking center stage, it’s a quick and flavorful way to whip up a satisfying dish that’s both healthy and bursting with color.

How to Make Keto Stuffed Peppers– Dive into the world of keto-friendly goodness with stuffed peppers.

Packed with low-carb ingredients and brimming with savory flavors, these peppers are a satisfying meal that won’t compromise your dietary goals. Discover the art of balance and taste in every bite.

Peppers & Onion Cheese Omelet– For breakfast, brunch, or anytime you desire a hearty omelet, this recipe is your answer.

Let peppers and onions mingle with creamy cheese, creating a mouthwatering omelet that’s both comforting and indulgent. It’s a morning delight that sets the tone for a fantastic day.

Bacon Egg & Pepper Quick Skillet– When you need breakfast in a hurry, this quick skillet dish comes to the rescue.

Crispy bacon, fluffy eggs, and the zesty kick of peppers come together for a satisfying start to your day. It’s a symphony of flavors that’ll have you coming back for seconds.

Keto Stuffed Bell Pepper Soup– Savor the warmth and comfort of stuffed bell peppers in a bowl with this hearty soup.

It’s the ideal dish for chilly days or when you crave a taste of home. Packed with all the goodness of traditional stuffed peppers but in a comforting, easy-to-enjoy soup form.

I hope you enjoyed learning how to make the canning jalapeno pepper recipe and will sign up for the free newsletter so that you won’t miss future recipes.

canning jalapeno pepper recipe

Canning Jalapeno Pepper Recipe – Easy Pickled Jalapenos

Ingredients

  • 1 1/2 pounds jalapeño peppers
  • 3 cups white vinegar
  • 1 cup water
  • 2 cloves crushed garlic
  • 1 Tablespoon of Kosher Salt

Instructions

    Wash and air dry jars, lids, and canning tools. Simmer jars in a canner or large pot with enough water to cover them. Keep them hot.

    Rinse and dry jalapeños. Wearing gloves, remove the stem end then slice or ring the peppers into the shapes you want. Set aside.

    In a saucepot, combine vinegar, cups of water, and garlic. Bring to a full rolling boil, simmer for 5 mins, remove garlic, and keep warm.

    Place a towel on the counter and then remove one of the hot jars from the canner grabbing the top of the jars with the jar lifter.

    Fill the inside of the jar with jalapeños using a canning funnel. Pour hot pickling liquid, leaving 1/2-inch headspace at the top of the jar.

    Remove air bubbles using a spatula or clean chopstick, wipe the rim of the jar with a damp paper towel, and secure the lid to fingertip tight.

    Return the jar to the canner and then repeat with other jars.

    Adjust the water level to make sure it covers the jars by two inches.

    Add a cup of water at a time to reach this point. This may increase the processing time but not add a long time, just a little bit extra to make the water reach a boil.

    Then bring to a boil over medium-high heat. Process for 10 mins (be sure to adjust for altitude if necessary).

    Turn off the heat, let it sit for 5 mins, then remove jars. Do not tighten ring bands or test the seals just yet.

    Let jars cool undisturbed for 12. You can now check lids for sealing for the first time. A great way to do this is to check the center by pressing into it, if it does not pop up, they are good to be stored.

    If you find some jars did not seal properly, they will need to be refrigerated and used within a month.

    Be sure to label, date, and store in a cool, dark place for 12-18 months. Allow to sit for 4-5 weeks for flavor development.

    Once opened, refrigerate and use within a month.

    This recipe will yield approximately 2-3 pint jars of pickled jalapeños.

About Thirty Something Super Mom

Melissa Dixon Thirty Something Super Mom
Thirty Something Super Mom | Website

My journey started after a Crohn's disease diagnosis, inspiring a commitment to well-being. This site shares my distinctive approach to healthy living with my collection of nutritious recipes that boast authentic flavors, mimicking the indulgence of traditional dishes. I love sharing guilt free recipes for low carb, keto, gluten-free, paleo, and the specific carbohydrate diet. I also share tips on natural living, including homemade cleaners and cleaning hacks. I also share my experience as a veterinary technician and pet groomer, to integrate pet health tips, homemade dog food recipes, and grooming insights to ensure your pets thrive.

Skip to Recipe

Don\'t forget to share on your favorite social media network!

Sharing is caring. Help spread the word. You\'re awesome for doing it!