Love pickled jalapeno peppers? This recipe and the instructions for canning jalapeno peppers is perfect for the beginner or experienced canners. With this jar-by-jar recipe, you can easily alter the recipe for as many peppers as you have.
My garden harvest was a little so-so this summer, which is partially due to the fact that we were gone for 3 straight weeks. My sweet dad did everything in his power to battle the tenacious raccoon and voracious hornworm caterpillars, but there was not a lot he could do for the extreme temperatures. Our sprinkler system is automatic, but had we been here we might have increased the waterings during July’s heatwave.
All that to say, that while our late summer tomato and cucumber harvest hasn’t been much to crow about, our jalapenos, bell peppers and eggplant have really tried to fill in the gap.
My most recent pepper haul was just shy of 1 pound, so I augmented with a few from our local Harris Teeter to make 1 pound. This recipe for Pickled Jalapeno Peppers easily lets me alter the recipe for as many peppers as I have.
If you are looking for a recipe for canning jalapeno peppers that allows flexibility for the number of jalapeno peppers you have, then this is it. It is similar to my Dill Pickles By the Jar Recipe in that you are able to can just what comes out of the garden, as it comes out!
This recipe is perfect for canning jalapeno peppers which are barely sweet, spicy and delightfully HOT!
When canning, That Ball Complete Book of Home Preserving is my bible. Even if I think I could make the recipe in my sleep, I double-check myself against the Ball Book…that whole botulism thing. If you are new to canning, it should be your very first purchase.
My cookbook library inventory recently expanded with the addition of The All New Ball Book Of Canning And Preserving: Over 350 of the Best Canned, Jammed, Pickled, and Preserved Recipes!
So, once you have your Little Slices of Hot as Hellfire AKA pickled jalapeno pepper rings, what will you do with them? I like mine on my nachos, either traditional nachos or pulled pork. But they’re also good on tacos (I use them in my chile-braised short-rib tacos), Tex Mex rice bowls, and any number of sandwiches. I’d put them in a southwestern/Mexican salad for sure.
This pickled jalapeno recipe is just a little too hot for me to eat right out of the jar, but my son, who has no concept of the Scoville scale of pepper hotness, has no problem with popping one or two right in his mouth. It comes as no surprise that his favorite stocking stuffers are different varieties of hot sauce. And his endorsement of these peppers carries A LOT of weight, so you know they’re good!
Wearing rubber gloves, slice your jalapenos into 1/8" thick rounds. Discard the stem end.
If you will be water bath canning these pickled jalapenos, then prepare canner, jars, and lids. Wash your jars and lids. Sterilize your jars in a large pot filled with water. Bring the water to almost a simmer over medium heat. Keep the jars in the simmering water until you are ready to fill them. Use a jar lifter to remove them from the water when you are ready to fill them, dumping the hot water back into the pot when you remove each jar from the water. Right before you are ready to can, put your lids in a small pot or bowl with hot, but not boiling water. Put some additional white vinegar in a small bowl, alongside a clean washcloth or paper towel. Keep the water in your canning pot at a simmer while you fill your jar. See The All New Ball Book of Canning and Preserving for additional guidance
Combine the vinegar, water, & sugar in a saucepan and heat until just before it starts to boil.
Add the salt, pepper, cumin, mustard seed, bay leaf, & garlic to each jar.
Divide the jalapeno slices between each jar, packing them in compactly until jars are filled.
Pour the hot vinegar mixture into each jar, leaving 1/2" headspace. Insert bubble remover tool (or chopstick) down the side of each jar and press in toward the center to release any bubbles.
Clean jar rims with a wet paper towel, dampened with white vinegar.
FOR REFRIGERATOR PICKLED PEPPERS: Allow jars to cool to room temperature and then store in the refrigerator for at least 3 days before eating. The pepper slices will keep for several months.
FOR CANNED PICKLED PEPPERS: Process using standard USDA water process canning procedures.
Bring your large pot of water to a boil. The pot needs to be deep enough to hold enough water to cover the jars by 2".
After filling the jars as directed above, wipe your rims with white vinegar, apply the lids and rims, tightening the rims until just 'fingertip tight'.
Fingertip Tight means that you can tighten with your fingers only, that you won't use the palm of your hand or all of your fingers to tighten.
Place your jars in the canner, making sure the jars are completely covered with water by 2". Add additional boiling water as needed to raise the water level.
Cover canner and bring water to a gentle boil. Once water is boiling, process for 12 minutes, adjusting time as necessary for elevation. (see notes)
At the end of processing time, turn off the heat, remove the pot lid, and let the jars sit in the canner for 5 minutes.
Remove jars, keeping them upright as you transfer them to a rack. Allow the jars to cool completely, undisturbed, for 24 hours.
Refrigerate any jars that do not seal.
May be eaten within a few days, but best if allowed to marinate for several weeks.
Good for at least 1 year.
This recipe assumes some knowledge of proper and safe canning techniques. See The All New Ball Book of Canning and Preserving for guidance.
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