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Pickled Jalapeño Peppers

A pantry staple, homemade Pickled Jalapeño Peppers are so easy to make! Whether you're canning jalapeños peppers or quick pickling them, this simple recipe will have you preserving jalapeños in no time! *You will need three 16oz Mason jars if canning the peppers. See blog post for more tips and links to canning supplies!
Course Condiment
Cuisine American, Mexican
Keyword Canning Jalapeno Peppers, How to Pickle Jalapenos, Pickled Jalapeño Peppers, Preserving Jalapenos, Quick Pickled Jalapenos
Prep Time 20 minutes
Cook Time 15 minutes
Canning 10 minutes
Total Time 40 minutes
Servings 3 16 oz Jars
Calories 130kcal
Author Traci York | Vanilla And Bean

Ingredients

  • 1 1/2 lbs (675g) Jalapeño Peppers
  • 2 C (530g) Water
  • 2 C (515g) Distilled White Vinegar
  • 2 Tbs Fine Sea Salt
  • 2 Tbs Cane Sugar
  • 2 Fat Cloves of Garlic minced

Instructions

  • Sterilize three, 16oz jars and lids. The National Center for Home Food Preservation shows us how.
  • Throughly wash the peppers and chop into rings. To protect hands from those burning pepper oils, wear disposable gloves and wash your hands throughly after handling the peppers.
  • In a medium sauce pot, bring the vinegar, water, salt and sugar to a boil. Add the peppers and garlic to the vinegar water, stir then remove from heat. Allow the peppers to set in the brine solution for for 15 minutes. You'll notice the color of the pickles turn from bright green to a duller shade. Meanwhile, decide if canning or quick/refrigerator pickling the peppers and prepare by reading A or B below.
  • Once the peppers have changed color, pack the jars with the peppers, while also scooping the brine into jars. Use a spoon to gently pack the rings if needed, to make room for more (they can be packed in pretty tight). Top with brine and more peppers as needed. Leave about a 1/2″ (1.3cm) head space at the top of each jar.
    At this point, you have two options. Can the peppers or quick/refrigerator pickle them.
  • A. If Canning:
    Bring a large canner or your largest stock pot of water to a boil (at least a 10 quart (9.5L)) pot. You want the pot large enough to cover the jars with about one inch of water and hold as many jars as can fit for processing.
    Place the jar lids in a shallow pan and pour boiling water over the lids. This softens the rubber seals and readies them for canning. Allow the lids to set until you're ready to lid the jars.
    Lid the peppers and gently twist the lid rings on the jars.
    Once the stock pot water is boiling, gently place the jars in the water and set a timer for 10 minutes and process the jars. After 10 minutes, remove the jars from the water, dry off with a towel and set aside to cool.
    B. For Quick/Refrigerator Pickled Jalapeños:
    Simply place the lidded jars in the refrigerator. They'll last for several months and be ready for snacking in about 24 hours, or in an hour for the quickest pickle! They taste better with a little time on them.
  • If your jalapeños are canned, listen for the lid to pop - this means your jars are sealed and ready for long term storage at room temperature. If the lid doesnt pop or seal, place them in the refrigerator and treat them as quick pickled Jalapeños.
    If you're going for a refrigerator quick pickle, the lid doesn't need to pop, rather your peppers are ready to be refrigerated right after lidding the jar.
  • Quick pickled jalapeños can last several months in the fridge or if properly canned, up to one year at room temperature. Once a jar is opened, store in the refrigerator. An open jar of canned or quick pickled jalapeños will last months in the refrigerator. 

Notes

If canning the peppers, be sure to use brand new canning jars. I've discovered over years of canning, reused canning jars sometimes break while in the processing bath. It's a mess. Use new. If refrigerating/quick pickling, feel free to reuse your old jars. 

Nutrition

Calories: 130kcal | Carbohydrates: 23g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 4670mg | Potassium: 562mg | Fiber: 6g | Sugar: 17g | Vitamin A: 2445IU | Vitamin C: 270mg | Calcium: 46mg | Iron: 1mg