Extra-Crisp Pickled Jalapeno Slices (Canning Recipe)
These crisp pickled jalapeños are the perfect pop of heat sprinkled on top of just about anything from nachos to pizza to grilled cheese. If you’ve got a garden full of jalapeños (or a great deal at the market), this is the best way to preserve them. It’s a reliable water bath canning recipe that keeps your peppers firm and flavorful for months to come.
Don’t forget to wear gloves when you handle the peppers. And definitely don’t touch your eyes after.
Table of Contents
Ingredients and Tools You’ll Need
Everything should be pretty simple, but if you have trouble finding pickling salt and pickle crisp, I’ve included links below.
A Newsletter you’ll love
Daily recipes from the farmhouse, Sunday meal plans, seasonal ideas, straight from my kitchen to your inbox.
I promise to keep your email address safe. Unsubscribe at any time
Heart’s Content Farmhouse is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This means that when you click on certain links on this site and make a purchase, I may earn a small commission at no additional cost to you. I only recommend products I genuinely believe in and would use in my own kitchen. As an Amazon Associate, I earn from qualifying purchases.
If you’d like to double or triple this recipe, you can make adjustments in the recipe card at the bottom of this post.
Equipment
- Water Bath Canner
- Pint mason jars plus lids and rings
- plastic gloves
- saucepan
Ingredients
- 3 pounds fresh jalapeno peppers
- 6 cups white vinegar (do not substitute, must be 5% acidity)
- 2 cups water
- 2 tablespoons pickling salt
- 2 tablespoons granulated sugar
- 1 tablespoon whole black peppercorns
- 8 small cloves of garlic
- 1 teaspoon pickle crisp
How to Make Crisp Pickled Jalapenos
Step One: Prep
Wash the jalapenos, remove the stems, and slice into ⅛-inch thick rings. To protect your skin from the hot oils, wear plastic gloves while handling raw peppers. Fill a water bath canner ¾ full and set it on the stove to boil. Heat clean jars in the oven or dishwasher, or simmer them in hot water. Simmer the lids and rings in a small pot of water.
Step Two: Make The Brine
Combine vinegar, water, pickling salt, and sugar in a medium saucepan and boil. Reduce the heat and simmer for five minutes.
Step Three: Add Veggies To Jars
Add ¼ teaspoon of peppercorns and one whole garlic clove to each hot jar. Fill the jars with sliced jalapenos, pressing down to fit more if necessary. Leave ½ inch headspace between the top of the jar and where the jalapenos stop.
Step Four: Pour Brine On Top
Pour the hot brining liquid over the jalapenos, maintaining a ½-inch headspace. Add ¼ teaspoon of pickle crisp granules on top of each jar.
Step Five: Debubble And Add Lids And Rings
Use a debubbler or wooden chopstick to remove any air bubbles in the jars. Wipe the rims of the jars with a clean cloth. Place the lids on top and screw the rings on so they are fingertip-tight.
Step Six: Process
Process the jars in boiling water in the canner for ten minutes. Once the water returns to a full rolling boil, start the timer. Remove the jars from the canner and allow them to cool undisturbed until sealed. Store in a cool place for up to one year.
Storage Instructions
After you’re done, let the jars sit for 12-24 hours without moving them. Press the center of the lid to make sure it’s sealed. If it doesn’t pop back, the jar is sealed correctly.
Keep the sealed jars in a cool, dark place like a pantry. They will remain good for up to one year.
Once opened, keep the jar in the fridge and use it within a month.
What to Serve with Crisp Pickled Jalapenos
These are good on just about anything.
- Add these to tacos.
- Sprinkle some over cast iron nachos.
- I also love to put some on my burger.
- For some extra heat, add these to a jalapeno popper sourdough grilled cheese.
More Jalapeno Recipes
- Jalapeno cheddar no-knead bread is perfect with a bowl of soup.
- Deep fried jalapeno poppers will be your new favorite appetizer.
- A glass of pineapple jalapeno sangria is refreshing, but it will pack a punch.
- Spread this spicy jalapeno relish over your next burger or hot dog.
Printable Recipe
Crisp Pickled Jalapenos
Equipment
- Pint mason jars plus lids and rings
- plastic gloves
- saucepan
Ingredients
- 3 pounds fresh jalapeno peppers
- 6 cups white vinegar (do not substitute, must be 5% acidity)
- 2 cups water
- 2 tablespoons pickling salt
- 2 tablespoons granulated sugar
- 1 tablespoon whole black peppercorns
- 8 small cloves of garlic
- 1 teaspoon pickle crisp
Save This Recipe
I’ll send you a link so you can find it later.
You'll join my email list which you will love. And if you don't, unsubscribe in one click. ❤️
Instructions
- Prep. Wash the jalapenos, remove the stems, and slice into ⅛-inch thick rings. To protect your skin from the hot oils, wear plastic gloves while handling raw peppers. Fill a water bath canner ¾ full and set it on the stove to boil. Heat clean jars in the oven or dishwasher, or simmer them in hot water. Simmer the lids and rings in a small pot of water.
- Make the brine. Combine vinegar, water, pickling salt, and sugar in a medium saucepan and boil. Reduce the heat and simmer for five minutes.
- Add veggies to jars. Add ¼ teaspoon of peppercorns and one whole garlic clove to each hot jar. Fill the jars with sliced jalapenos, pressing down to fit more if necessary. Leave ½ inch headspace between the top of the jar and where the jalapenos stop.
- Pour brine on top. Pour the hot brining liquid over the jalapenos, maintaining a ½-inch headspace. Add ¼ teaspoon of pickle crisp granules on top of each jar.
- Debubble and add lids and rings. Use a debubbler or wooden chopstick to remove any air bubbles in the jars. Wipe the rims of the jars with a clean cloth. Place the lids on top and screw the rings on so they are fingertip-tight.
- Process. Process the jars in boiling water in the canner for ten minutes. Once the water returns to a full rolling boil, start the timer. Remove the jars from the canner and allow them to cool undisturbed until sealed. Store in a cool place for up to one year.
Notes
Nutrition
Love,
Hi Katie,
I am canning 4 half pints, when I adjusted the recipe for 2 pints, I noticed that the quart amount of vinegar did change however the +2 cups did not no matter the quantity or size. Should there be an adjustment on that as well?
hey paula! yes that should change. must be a glitch in the 2x function, I’ll take a look!
didn’t fill 5 jars only 4 1/2 had to bump up the volume to fill 5 pints
Can I use powdered or granulated alum instead of pickle crisp? If so how much?
hmm I’ve never tried it. pickle crisp is SO simple though, it’s worth getting a jar! 🙂
where do you add pickle crisp?
hey Margaret, it goes into jars right after you pour on the brine 🙂
Will this same brine work for banana peppers?
Yes! I do exactly the same brine but I triple the sugar.
A quart plus 2 cups of vinegar. So 6 cups? a quart is 4 cups correct?
thank you
hi Jodie! yes 6 cups, I should have just said it like that!
Question, I read this to say… add 1/4 tsp pickle crisp before adding brine, so it washes down into the jar, then add another 1/4 tsp on top of the brine. For a total of 1/2 tsp per pint.
Is this correct?
can you use pickling spice instead of oeppercorns
yes but make sure it doesn’t have any salt added 🙂
How long should half pint jars stay in the water bath?
Hi,
I am about to try this recipe. But, my question is, can I omit the sugar? Thx
hi! yes, there is plenty of acidity in the vinegar
I just made a batch today, looking forward to trying them next month. I found pickle crunch at Canadian Tire……they have the best selection of canning supplies. BON APPÉTIT
oh nice! I have NEVER seen it in person, it’s so weird!
How soon are the canned jalapeños ready to eat after sealing? I’ve read a few recipes that recommend waiting a few weeks before eating. Thank you! We are trying this recipe today!
oh i eat them within 24 hours. they taste pickled enough to me!
Is there a substitute for pickle crisp as I have not been able to find any this summer. Thank you.
hi Arnita, it’s been tough for me too. I’ve just left it out but they definitely dont stay as crisp. what I personally do if i cna’t get my hands on any is just make a refrigerator version. no canning, just pouring the brine on top and keeping them i the fridge. they stay good 6 months. you can also using pickling lime but it’s a HUGE pain and you have to rinse it out like a million times.
Katie,
Thank you for the response. I may try a little pickling salt and pack with ice. Thanks again.
Try a bit of alum I put it in all my pickles and it works fabulous
Thank you! Have them in the canner now! Our pepper plants have been abundant and I am excited to find a crunchy recipe!
When do you put in the garlic?
hi tanya, you add them to jars whole before you pour in the brine or add the peppers. 🙂