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
(All of your spices are in this one little pack. There is no need to buy all of those different spices.)
Jalapeno Pepper Pickles Recipe:
. 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!
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!
Thanks for this post! I got a new canner as an anniversary present and pickling peppers is on my to-do list!
Mary Ellen
The Working Home Keeper
Sounds wonderful. I guess I need to make a trip to Walmart and get me some supplies. Thanks for the post…awesome!!
I’m going to have to try this! I have so many jalapenos in the garden!
My sons would love these. Going to have to give them a try! 🙂
Have you done any canning with peppers hotter than jalepenos? We have Habeneros, Ghost peppers, etc in our garden and are trying to figure out what to do with them all!
ohhhh I might have to try this! My husband LOVES jalapenos,and anything spicy really…. this seems really doable!
Thanks for posting! I’ve been on a recipe kick myself – so if you have time, stop on by!
Kristen
http://www.wonderfulathome.blogspot.com
These look really good and easy but about how many peppers do you use and how many pints do you get? Thank you.
The back of the package should indicate how many pints or quarts it will do of pickles. It is the same for peppers. Only slice as many to fill that amount of jars.
Thanks so much!
The package says 5 pints but clean 7 just to be safe
Extra is always better!
I can’t wait to try these! We’re forever running out of jalapenos at my house. But I have a question: Do I need to add processing time to compensate for my altitude (I’m at over 6,000 feet)? I think I heard somewhere that I need to add 10 minutes to everything, but I wasn’t sure. Thanks in advance!
Sorry! I have never lived in a high altitude! Do you have the Ball Blue Book? It is a canning book and is the bible for questions like these. It is really inexpensive and I am sure it will have the answer!
Hi Angie! Oh man, I must make these! Sweet and hot!! It does not get better than that! Do you need to salt and ice the peppers and let them sit for 2 hours like bread and butter pickles before starting the pickling cooking process? Thanks for the recipe!! Brilliant!!! 🙂
I never have and they have always been perfect!
After sealing them do you refrigerate or it can stay out at room temperature?
Just room temperature. Make sure the center is down completely. Once you open later to eat you will need to refrigerate anything left in the jar.
Can sliced carrots and onions be added to this?
Sure! It should be fine!
I am totally going to try this.
I use Mrs. Wages Kosher Dill for my peppers
I never thought about Bread and Butter. I am going to give it a shot.