Canning Jalapeños (quick or canned, jar-by-jar)

Love pickled jalapeño peppers? This easy recipe is perfect for first-time or experienced canners. With this jar-by-jar recipe, you can easily alter the recipe for as many pounds of peppers as you have. And this jalapeños recipe gives directions for both water bath canning and refrigerating your pickled jalapeños, it’s up to you which direction you choose to go!

My garden harvest was a little so-so this summer, which is partially due to the fact that we were gone for three 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 jalapeños, bell peppers, and eggplant have really tried to fill in the gap. 

Canning Jalapeños, Jar-by-Jar

My most recent pepper haul was just shy of 1 pound, so I augmented with a few from our local grocery store to make 1 pound of hot peppers. The beauty of this recipe for Pickled Jalapeño Peppers is that it easily lets me alter the recipe for as many pounds of fresh jalapeños as I have, similar to my Jar-By-Jar Dill Refrigerator Pickles.

If you chose to go the refrigerator route for your canned jalapeños, you don’t need much more than some fresh jalapeños, garlic cloves, vinegar, spices, and pint jars.

If you will be water bath canning, you do need to be sure that your pint jars are mason jars, and you need the lids and rings to go with them. On top of that, you will need a pot deep enough to cover the jars by at least 2″. There is some equipment which will surely make your canning experience more enjoyable, and luckily, it’s inexpensive.

This recipe produces pint jars of pickled jalapeño peppers which are barely sweet, perfectly spicy, and delightfully HOT! Not that I consider myself a hot stuff weenie, but these pickled jalapeños are just a little too hot for me to eat right out of the jar. My son, however, that is another story. Rob has no concept of the Scoville scale of pepper hotness and 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!

So, once you have your Little Slices of Hot as Hellfire AKA canned jalapeños, 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, white chili, and any number of sandwiches. I regularly toss them in my southwestern or Mexican salads. In fact, they are de rigueur for all of your Mexican dishes. 

Looking for More Jalapeño Recipes?

I’ve got’em! Jalapeño Wine Jelly is not only great to include on your next charcuterie, but oh man…you need to try it on bacon! And then there is this Jalapeno Cheese Spread! It is a twist on pimento cheese and is made on a regular basis in our home.

Alternatively, if you’re into some truly wonderous pickling experiences pop on over and try our Spiced Pickled Cranberries or these tangy Pickled Blueberries! Enjoy!

Canning Pickled Jalapeno Peppers, Jar by Jar

Yield: 2 pints

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

A pickled jalapeno pepper recipe with just the right amount of spice and a touch sweetness.

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Ingredients

For Each Pint

• 1/2 lbs. fresh jalapeños, sliced into 1/8" slices

Pickling Liquid

• 1/2 cup plus 1 tablespoon white distilled vinegar, apple cider vinegar, or a combination of the two
• 1/2 cup plus 1 tablespoon water
• 1 1/2 tablespoons sugar, optional

Add to each pint jar

• 1/2 teaspoon kosher salt
• 3/4 teaspoon whole black peppercorns
• 1/4 teaspoon whole cumin seeds
• 1/4 teaspoon mustard seeds (optional)
• 1 bay leaf
• 1 whole garlic clove, peeled

Instructions

Wearing rubber gloves, slice your jalapenos into 1/8" thick rounds. Discard the stem end.

If you will be canning these pickled jalapenos, then prepare your water bath canner, mason 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 jars.

See The All New Ball Book of Canning and Preserving for additional guidance

Combine the vinegar, water, & sugar in a medium 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 jalapeño slices between each jar, packing them in compactly until jars are filled.

Pour the hot vinegar mixture into each jar, leaving 1/2" headspace; a canning funnel is helpful for this.

Insert bubble remover tool (or clean 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 hot 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.

Notes

This recipe assumes some knowledge of proper and safe canning techniques. See The All New Ball Book of Canning and Preserving for guidance.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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  NORPRO 591 Canning Bubble Popper/Measurer, Green
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  Roots & Branches VKP1002 Home Canning Jar Lifter, Securely Grips, Red
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  The All New Ball Book Of Canning And Preserving: Over 350 of the Best Canned, Jammed, Pickled, and Preserved Recipes
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  Ball (2 Packs) Wide Mouth Half Pin Mason Pint Jars-8oz-4 Per Box-Total 8, 8 oz Jars, GREEN

Nutrition Information:

Yield: 32 Serving Size: 2
Amount Per Serving: Calories: 20Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 37mgCarbohydrates: 2gFiber: 0gSugar: 2gProtein: 0g

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