I tried the How To Pickle Jalapenos Canning method and now my fridge is full of tangy, crunchy jars that make every grilled cheese, nacho pile, and mac and cheese infinitely better.

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I’m obsessed with jarred heat and zip of homemade pickled jalapenos. I love how the tang and crunch wake up everything I throw them on.

Grilled cheese, nachos, mac and cheese. I geek out over How To Pickle Jalapenos Canning and the fact that Easy Canning makes this actually doable on a weekend.

My kitchen smells like vinegar and garlic when I’m turning out jars. I can’t resist the sight of jalapeno peppers and smashed garlic cloves glinting in syrupy brine.

Pure, addictive, and loud. I snack straight from the jar.

Not ashamed. It’s dangerously simple and wildly satisfying always.

Ingredients

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Jalapeños: crunchy, spicy rings that give each bite a bright, fiery kick.
Vinegar: tangy brine that’s doing the preserving and brightening work.
Water: tones down vinegar, keeps heat balanced and textures crisp.
Salt: classic preservative and seasoning, makes everything taste louder.
Sugar: balances heat with a little sweet tension you’ll appreciate.
Garlic: savory punch, adds depth and a homey, garlicky note.
Bay leaves: basically earthy aroma that sneaks into the brine.
Peppercorns: little peppery pops you’ll notice now and then.
Coriander seeds: plus citrusy warmth, light and slightly floral.
Mustard seeds: tiny bursts of tang and subtle crunch.
Canning jars: keep jars sealed, organized, and ready for sandwich duty.

Ingredient Quantities

3 pounds jalapeno peppers, stems trimmed and sliced into 1 4th inch rings (about 6 cups)

4 cups distilled white vinegar (5 percent acidity)

4 cups water

2 tablespoons kosher salt or pickling salt, packed

1 2nd cup granulated sugar (1 2nd cup = 1 8 oz 4 tablespoon? sorry, 1 half cup)

4 large garlic cloves, smashed

4 bay leaves

1 tablespoon whole black peppercorns

1 tablespoon coriander seeds (optional but I like em)

1 tablespoon yellow mustard seeds (optional)

4 pint 16 ounce canning jars with lids and bands, sterilized

How to Make this

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1. Wash the jalapenos, trim the stems and slice into about 1 4th inch rings until you have roughly 6 cups; pack your sterilized pint jars so they fit pretty snug but not crushed.

2. In a large pot combine 4 cups distilled white vinegar, 4 cups water, 2 tablespoons kosher or pickling salt, and 1 half cup granulated sugar; heat to a simmer and stir until the salt and sugar dissolve.

3. Divide 4 smashed garlic cloves, 4 bay leaves, 1 tablespoon whole black peppercorns, 1 tablespoon coriander seeds if using, and 1 tablespoon yellow mustard seeds among the 4 jars, tucking them in around the jalapeno rings.

4. Pour the hot brine over the packed peppers, leaving about 1 4th inch headspace at the top of each jar; tap the jars gently or use a non metal utensil to remove air bubbles.

5. Wipe the jar rims clean with a damp cloth, place the sterilized lids on top and screw the bands down until fingertip tight, not super tight.

6. Place the jars in a boiling water canner or a large pot with a rack, cover the jars by at least 1 inch of water and bring to a full rolling boil.

7. Process the pint (16 ounce) jars in the boiling water for 10 minutes; start timing when the water returns to a full boil.

8. After 10 minutes turn off the heat, remove the lid from the pot and let the jars sit in the water for 5 more minutes, then lift them out with a jar lifter and set on a towel or rack to cool undisturbed.

9. In about 12 to 24 hours check seals by pressing the center of each lid it should not flex up and down; any unsealed jars go straight to the fridge and eat within a few weeks.

10. Let sealed jars sit at least a week for best flavor but you can use them sooner; store in a cool dark place for up to 1 year, refrigerate after opening.

Equipment Needed

1. Cutting board
2. Sharp chef’s knife
3. Measuring cups and spoons
4. Large stock pot (for brine and water bath)
5. Canning rack or jar rack (fits inside the pot)
6. Jar lifter or tongs with silicone grips
7. Wide-mouth funnel (for filling jars)
8. Nonmetal utensil or plastic chopstick (for releasing air bubbles)
9. Clean towel or cooling rack

FAQ

Q: How long will these pickled jalapenos last? A: If you process the jars in a boiling water bath for 10 minutes and seal them properly they keep for about 1 year in a cool dark place. Once opened keep refrigerated and use within 2 to 3 months.

Q: Do I have to water bath can them or can I just fridge them? A: You can skip canning and just put the hot brine and peppers into clean jars, chill, and store in the fridge. They will be good for a few months. Water bath canning lets you store them shelf stable.

Q: How hot will they be and can I make them milder? A: They keep a good kick since jalapenos vary in heat. To make them milder remove seeds and membranes before slicing, or add more sugar and water to tame the heat.

Q: My vinegar says 6 percent acidity. Is that OK? A: Use 5 percent white distilled vinegar if possible. If your vinegar is stronger like 6 percent dilute it slightly with water so the final acidity matches about 5 percent. Proper acidity is important for safety.

Q: Can I use other peppers or add extra spices? A: Yes, you can swap in serranos, poblanos, or a mix. Try extra garlic, red pepper flakes, or a few slices of onion. Seeds and extra tough ribs will change texture and heat though.

Q: Any tips for best texture and flavor? A: Slice peppers evenly so they pickle the same. Let them sit at least 24 hours before eating for flavor to develop, but they get way better after a week. Hot brine straight from the pot helps keep jars cleaner and reduces air pockets.

Home Made Pickled Jalapeno Recipe Substitutions and Variations

Jalapeno peppers: use serrano peppers for more heat, or banana peppers for milder, sweeter pickles. Serranos will be noticeably hotter, banana peppers give a softer crunch.
Distilled white vinegar: swap with equal parts apple cider vinegar for a fruitier tang, or rice vinegar for a milder, slightly sweet finish. Both change flavor but keep acidity similar enough for quick pickles.
1/2 cup granulated sugar: substitute with 1/2 cup honey or 1/2 cup agave syrup. Honey gives a floral note, agave keeps it neutral; both dissolve fine in the hot brine.
Whole spices (coriander, mustard seeds, peppercorns): you can use 1 tablespoon pickling spice mix instead, or replace coriander with cumin seeds or mustard with fennel seeds for a different aroma. Adjust to taste, toasted seeds bring more flavor.

Pro Tips

1) Wear gloves and maybe goggles when slicing. Jalapeno oils stink your hands for days and if you rub your eyes you will regret it. Dont skip the glove step even if it feels silly.

2) Taste the brine before canning. If it seems too sharp add a little more sugar, too flat add a pinch more salt. But dont mess with the vinegar amount unless you know its 5 percent acidity; weaker vinegar can make these unsafe.

3) Pack the rings snug but not crushed. Leave that 1 4th inch headspace and wipe rims extra clean. If lids dont seal, stick those jars in the fridge and use fast.

4) Label jars with the date and give them at least a week to mellow. They get way better after a few weeks. If you want hotter heat, wait longer; the flavors keep changing so write down what you like for next time.

Home Made Pickled Jalapeno Recipe

Recipe by Jot Punji

0.0 from 0 votes

I tried the How To Pickle Jalapenos Canning method and now my fridge is full of tangy, crunchy jars that make every grilled cheese, nacho pile, and mac and cheese infinitely better.

Servings

servings

Calories

kcal

Equipment: 1. Cutting board
2. Sharp chef’s knife
3. Measuring cups and spoons
4. Large stock pot (for brine and water bath)
5. Canning rack or jar rack (fits inside the pot)
6. Jar lifter or tongs with silicone grips
7. Wide-mouth funnel (for filling jars)
8. Nonmetal utensil or plastic chopstick (for releasing air bubbles)
9. Clean towel or cooling rack

Ingredients

3 pounds jalapeno peppers, stems trimmed and sliced into 1 4th inch rings (about 6 cups)
4 cups distilled white vinegar (5 percent acidity)
4 cups water
2 tablespoons kosher salt or pickling salt, packed
1 2nd cup granulated sugar (1 2nd cup = 1 8 oz 4 tablespoon? sorry, 1 half cup)
4 large garlic cloves, smashed
4 bay leaves
1 tablespoon whole black peppercorns
1 tablespoon coriander seeds (optional but I like em)
1 tablespoon yellow mustard seeds (optional)
4 pint 16 ounce canning jars with lids and bands, sterilized

Directions

Wash the jalapenos, trim the stems and slice into about 1 4th inch rings until you have roughly 6 cups; pack your sterilized pint jars so they fit pretty snug but not crushed.
In a large pot combine 4 cups distilled white vinegar, 4 cups water, 2 tablespoons kosher or pickling salt, and 1 half cup granulated sugar; heat to a simmer and stir until the salt and sugar dissolve.
Divide 4 smashed garlic cloves, 4 bay leaves, 1 tablespoon whole black peppercorns, 1 tablespoon coriander seeds if using, and 1 tablespoon yellow mustard seeds among the 4 jars, tucking them in around the jalapeno rings.
Pour the hot brine over the packed peppers, leaving about 1 4th inch headspace at the top of each jar; tap the jars gently or use a non metal utensil to remove air bubbles.
Wipe the jar rims clean with a damp cloth, place the sterilized lids on top and screw the bands down until fingertip tight, not super tight.
Place the jars in a boiling water canner or a large pot with a rack, cover the jars by at least 1 inch of water and bring to a full rolling boil.
Process the pint (16 ounce) jars in the boiling water for 10 minutes; start timing when the water returns to a full boil.
After 10 minutes turn off the heat, remove the lid from the pot and let the jars sit in the water for 5 more minutes, then lift them out with a jar lifter and set on a towel or rack to cool undisturbed.
In about 12 to 24 hours check seals by pressing the center of each lid it should not flex up and down; any unsealed jars go straight to the fridge and eat within a few weeks.
Let sealed jars sit at least a week for best flavor but you can use them sooner; store in a cool dark place for up to 1 year, refrigerate after opening.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.