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+ servings

Pickled Jalapeno Peppers

Arlene Mobley - Flour On My Face
Preserve fresh jalapeno peppers by canning them and making pickled jalapeno peppers. Pickled peppers are used in many ways to add some spicy flavors.
5 from 1 vote
Prep Time 10 mins
Cook Time 12 mins
Hot Water Bath 10 mins
Total Time 32 mins
Course Canning Recipes, Condiment, Side Dish
Cuisine American
Servings 160 Tablespoons
Calories 5 kcal


  • 2 ½ lbs fresh jalapeno peppers
  • 3 large large cloves of fresh garlic peeled and cut in half
  • 6 cups 5% white vinegar
  • 2 cups water
  • 2 tablespoons pickling salt
  • ½ teaspoon pickling spice per pint jar
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Prep the canning jars

  • 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 an electric canning appliance. Lower the heat to keep the jars hot as you prepare the recipe.

Pickling the Jalapenos

  • Put the vinegar, water, garlic cloves and salt in a large non-reactive pot. Stir and set aside while slicing the jalapeno peppers.
  • Put on rubber gloves on before slicing jalapeno peppers!
  • Cut off the stem and blossom end of each jalapeno pepper and slice into ¼ inch slices. Place all the sliced peppers into a large bowl as you slice them.
  • Heat the vinegar, water, garlic, and pickling salt to a boil. Reduce heat and simmer five minutes.
  • Remove one jar from the hot water at a time. Add ½ teaspoon of pickling spice to the bottom of the jar.
  • Pack the sliced jalapeno peppers into the jars. Pack the peppers in a tightly as possible.
  • Remove the garlic pieces from the pot and ladle the hot liquid into the jar leaving ½ inch of headspace.
  • With a wooden chopstick or a plastic de-bubbler tool remove as many of the air bubbles as possible. Recheck the headspace and add more brine if needed.
  • Wipe the jar rim with a damp paper towel. Place a flat lid on the jar and screw on a band to just finger tight. Place each filled jar into your hot water bath canner as you fill it.
  • Fill remaining jars.
  • Process in a hot 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.
  • Allow to cool for 24 hours. Label jars with type and date.
  • Store in a dark cool cabinet for up to 18 months if using the new Ball Canning Lids.
  • Makes 4 to 5 pints of pickled peppers.


  • Recipe Source: Ball Book Of Canning And Preserving: Over 350 of the Best Canned, Jammed, Pickled, and Preserved Recipes,
  • Keep the jars hot before filling to prevent the jars from breaking.
  • The flat canning lids no longer need to be boiled before using.



Serving: 1Tablespoon | Calories: 5kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 88mg | Potassium: 23mg | Fiber: 1g | Sugar: 1g | Vitamin A: 68IU | Vitamin C: 10mg | Calcium: 2mg | Iron: 1mg
Keyword canning peppers, easy canning recipe, pickled jalapeno peppers
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