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A close up of pickled jalapenos in jars.
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Pickled Jalapeño Peppers Recipe

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 pickling/canning supplies.
See makers note update in blog post regarding soft canned jalapeños.
Course Condiment
Cuisine American, Mexican
Diet Vegan, Vegetarian
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

Ingredients

  • 1 1/2 lbs (675g) Jalapeño Peppers
  • 2 C (530g) Water
  • 2 C (515g) 5% 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.
  • Thoroughly wash the peppers and chop into rings. To protect hands from burning pepper oils, wear disposable gloves and wash your hands thoroughly 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, submerged, in the brine solution for 15 minutes. You'll notice the color of the peppers 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 water bath canner or your largest stock pot fitted with a canning rack (wire rack in the bottom), of water to a boil (at least a 10 quart pot(9.5L)). You want the pot large enough to cover the jars with 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 water is boiling, use a jar lifter to gently place the jars in the water. 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 completely.
    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 doesn't 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 it in the refrigerator. An open jar of canned or quick pickled jalapeños will last months in the refrigerator. (update 3/22: this year my unopened quick pickled jalapeños lasted eight months in the fridge)

Notes

If canning the peppers, be sure to use brand new canning jars. I've discovered that sometimes reused canning jars break while in the processing bath. It's a mess. 
Check for Signs of Spoilage: Before enjoying your pickled peppers, check for any signs of spoilage. "With the jar at eye level, examine for streaks of dried food on the outside of the jar. Inside of the jar, look for cloudy canning liquid, rising air bubbles, or any unnatural color. While opening the jar, watch for spurting liquid or cotton-like mold growth on food surfaces or the underside of the lid. Smell for unnatural or off odors." For more information, see WSU Pickling Vegetables. If in doubt, throw it out. 

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