Pickled Jalapeno Peppers: A Spicy and Sweet Recipe

Pickled jalapeno peppers are the perfect combination of spicy and sweet. As the time to preserve all of that garden freshness approaches, I thought I would share how I can jalapeno peppers. My pickled jalapeno peppers are sure to be a hit at your house. You can see our other canning recipes here if you need them!

This was originally posted on September 14, 2012 but I added some info below for you!

Supplies needed to make these pickled jalapeno peppers:

• Jalapeno peppers
• Mason jars
• Lids and bands
• Ball® mix for Bread & Butter Pickles (All of your spices are in this one little pack. There is no need to buy all of those different spices.)
• Sugar
• Vinegar

Jalapeno Pepper Pickles Recipe:

You will want to be sure to follow the instructions on the back of the package! Even if you are novice canner, the instructions will walk you through the process and you will have pretty jars of food before you know it. Want to branch out beyond jalapeno peppers? Get the Ball Blue Book for Canning. It should be available in the canning section of Walmart or your local store. It is the canning and food preservation bible and will walk you through any fruit or vegetable. Now back to our peppers. Put your mix in a pot according to the directions on the back of the package. It will look like the image below.

Add your jars to hot water to start getting warm.

Add your lids to hot water also. Your lids should NOT boil at this stage! They should only be in boiling water when they are on the jars. (Or this is always what my elderly canning teachers told me.)

While everything is heating up, slice your jalapeno peppers. Discard the stem ends. Wear gloves PLEASE! I cut them for my own use in food without gloves. But something about doing this many always tears my hands up. If you have a burning reaction on your skin to the peppers, soak your hand in vegetable oil for 30 – 45 minutes and that should at least alleviate the pain. (Yes I have been there, done that.)

Pack your peppers in your jars TIGHT then add your liquid to the jars. Be sure to leave 1/2 inch of headspace at the top of your jar. Then process your jars in boiling water that covers the top of them for 15 minutes. Remove and in a little while you will hear that satisfying POP as your jars seal!

To fully enjoy these peppers, allow them to sit for 4 weeks before opening. I know that is a long time to wait but they are worth it!

So are you canning anything this year? Have you ever tried canning? Trust me — it is simple! You can do it!

So, do you have any canning questions? Feel free to leave me a comment and I will see if I can answer! I hope you enjoy this pickled jalapeno recipe as much as we do every year!

So, do you love this canning recipe and want more ideas? Try the links below!

• Canning Supplies You Can’t Do Without!
• Ultimate Guide to Canning and Freezing Summer Produce
• Pickled Okra Recipe
• Home Canning Recipes: Preserving Summer Series
• How to Preserve Jalapeno Peppers

Want to print this jarred jalapeno recipe? Just use the recipe card below!

Pickled Jalapeno Peppers

A spicy and sweet recipe that is perfect for preserving summer produce!

Print Recipe Pin Recipe Rate Recipe

Ingredients

• Jalapeno peppers
• Mason jars
• Lids and bands
• Ball® mix for Bread & Butter Pickles All of your spices are in this one little pack.  There is no need to buy all of those different spices.
• Sugar
• Vinegar

Instructions

• You will want to be sure to follow the instructions on the back of the package!  Even if you are novice canner, the instructions will walk you through the process and you will have pretty jars of food before you know it.  Want to branch out beyond jalapeno peppers?  Get the Ball Blue Book for Canning.  It should be available in the canning section of Walmart or your local store.  It is the canning and food preservation bible and will walk you through any fruit or vegetable.  Now back to our peppers.  Put your mix in a pot according to the directions on the back of the package.  It will look like the image below.
• Add your jars to hot water to start getting warm.
• Add your lids to hot water also.  Your lids should NOT boil at this stage!  They should only be in boiling water when they are on the jars.  (Or this is always what my elderly canning teachers told me.)
• While everything is heating up, slice your jalapeno peppers.  Discard the stem ends.  Wear gloves PLEASE!  I cut them for my own use in food without gloves.  But something about doing this many always tears my hands up.  If you have a burning reaction on your skin to the peppers, soak your hand in vegetable oil for 30 - 45 minutes and that should at least alleviate the pain.  (Yes I have been there, done that.)
• Pack your peppers in your jars TIGHT then add your liquid to the jars.  Be sure to leave 1/2 inch of headspace at the top of your jar.  Then process your jars in boiling water that covers the top of them for 15 minutes.  Remove and in a little while you will hear that satisfying POP as your jars seal!
• To fully enjoy these peppers, allow them to sit for 4 weeks before opening.  I know that is a long time to wait but they are worth it!

Nutrition Facts

Pickled Jalapeno Peppers

Amount Per Serving (1 g)

Calories 76 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g6%

Sodium 2mg0%

Potassium 35mg1%

Carbohydrates 18g6%

Fiber 1g4%

Sugar 17g19%

Protein 1g2%

Vitamin A 150IU3%

Vitamin C 16.6mg20%

Calcium 4mg0%

* Percent Daily Values are based on a 2000 calorie diet.

Tried this project?tag us to show off your work!