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Pickled Jalapeno Peppers recipe

Pickled Jalapeno Peppers

  • Author: Arlene Mobley - Flour On My Face
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Category: Canning Recipes
  • Method: Hot Water Bath
  • Cuisine: American



  • 2 1/2 lbs fresh jalapeno peppers
  • 3 large cloves of fresh garlic, peeled and cut in half
  • 6 cups 5 % white vinegar
  • 2 cups water
  • 2 tablespoons pickling salt
  • 1/2 teaspoon pickling spice per pint jar


  1. Prepare your canning jars by washing the jars and lids with warm soapy water. Bring the jars to a boil in a canning pot or the Ball FreshTech Electric Water Bath Canner that I use. Lower the heat to keep the jars hot as you prepare the recipe.
  2. Put the vinegar, water, garlic cloves and salt in a 5-quart stainless steel or non-reactive pot. Stir and set aside while slicing the jalapeno peppers.
  3. Put on rubber gloves before slicing jalapeno peppers!
  4. Cut off the stem and blossom end of each jalapeno pepper and cut into thin slices. Place all the pepper slices (and all of the seeds) into a large bowl as you slice them.
  5. Heat the 5 % vinegar, water, garlic, and pickling salt to a boil. Reduce heat and simmer five minutes.
  6. Remove one jar from the canning pot at a time. Add 1/2 teaspoon of pickling spice to the bottom of the jar.
  7. Pack the sliced jalapeno peppers into the jars. Pack the peppers in a tightly as possible.
  8. Remove the garlic pieces from the pot and ladle the hot liquid into the jar leaving 1/2 inch of headspace.
  9. With a canning air bubble remover or a wooden chopstick remove as many of the air bubbles as possible. Recheck the headspace and add more liquid if needed.
  10. Wipe the jar rim with a damp paper towel.
  11. Place a flat lid on the jar and screw on a band to just finger tight.
  12.  Place each filled jar into your hot water bath canner as you fill it.
  13. Fill remaining jars.
  14. Process in a boiling water bath canner for 10 minutes. Turn the canner off or remove the canning pot from the hot burner. Remove the lid from the pot. Allow to cool for 5 minutes. Remove the jars from the canner and place them on a dry towel to cool.
  15. Allow to cool for 24 hours. Label jars with type and date.
  16. Store in a dark cool cabinet for up to 18 months if using the new Ball Canning Lids.
  17. Makes 4 to 5 pints of pickled peppers.


  • Serving Size: 1 Tablespoon
  • Calories: 5

Keywords: pickled jalapeno peppers, canning peppers, easy canning recipe

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