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Crisp Pickled Jalapeno Slices for Canning

ByKatie
28 Comments

These crisp pickled jalapeno slices are the perfect pop of heat sprinkled on top of just about anything from nachos to pizza to grilled cheese.

This family-favorite water-bath canning recipe keeps your jalapenos nice and crisp so you can enjoy your summer harvest all year.

Crisp Pickled Jalapenos

How to can pickled jalapeno slices so that they stay crisp and delicious.
Print Recipe
3 pint jars of pickled jalapeno slices

Equipment

Ingredients

  • 3 pounds fresh jalapeno peppers.
  • 1 quart plus 2 cups white vinegar (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

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Instructions

  • Prepare the peppers and the canner. Wash the jalapenos, remove the stems, and slice into 1/8-inch-thick rings. To protect your skin from the hot oils, wear plastic gloves while handling raw peppers. Fill a water bath canner 3/4 full and set it on the stove to boil. Heat clean jars in the oven or dishwasher or submerge them in hot water. Simmer the lids and rings in a small pan of water.
    jar of ball pickle crisp
  • Make the brine. Combine vinegar, water, pickling salt, and sugar in a medium saucepan and boil. Reduce heat and simmer for five minutes.
  • Add veggies to jars. Add 1/4 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 1/2 inch headspace between the top of the jar and where the jalapenos stop.
    spices and sliced pepeprs layered in jars.
  • Pour brine on top. Pour the hot brining liquid over the jalapenos, maintaining a 1/2-inch headspace. Add 1/4 teaspoon of pickle crisp granules on top of each jar.
    jars before and after adding brine.
  • Add lids and rings. 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 for ten minutes. Once the water returns to a full rolling boil, start counting the processing time. Remove the jars from the canner and allow them to cool undisturbed until sealed. Store in a cool place for up to one year.
    jalapenos being processed in boiling watee

Notes

Remember to wear gloves when handling raw hot peppers! If you don’t, the oils can stay on your skin and irritate if you touch your eyes.
Try to use the freshest jalapenos available. Fresh peppers will be firm, which helps them stay crunchy after pickling.
To reduce the spiciness of the peppers, remove the seeds and ribs before slicing.
Slice the jalapenos evenly, about 1/8 inch thick, to make sure that the pickling is even and prevent some slices from getting too soft.
Use canning or pickling salt for this recipe. Regular table salt contains iodine and anti-caking agents that can make your pickles look cloudy.
White vinegar is the best type of vinegar to use for pickling. It has a high acidity level, which is necessary for safe canning.
Do not substitute apple cider vinegar, red wine vinegar, or rice vinegar in this recipe. Check the label to make sure it is 5% acidity. (Most brands are!)
Servings: 8 pints
Author: Katie

More Tips:

Make sure your jars are thoroughly cleaned and sterilized before use. This prevents any bacteria from spoiling your pickles.

Pour the brine into the jars while it’s still hot. This helps to start the pickling process quickly and kills any remaining bacteria.

After filling the jars with jalapenos and brine, run a non-metallic utensil around the inside of the jar to release any trapped air bubbles.

Taste the brine before adding it to the jars. If it’s too salty or too vinegary, adjust the seasonings to your preference. Remember, the brine flavor will mellow over time.

Pack the jalapeno slices tightly in the jars. This helps them stay submerged in the brine and reduces the chance of air pockets.

After processing, let the jars cool slowly in a draft-free area. Rapid cooling can cause the jars to break or not seal properly.

Label your jars with the date you made them. This will help you keep track of how long they’ve been stored and make sure you use the oldest jars first.

4 pint jars of pickled jalapenos

Serving Suggestions

These are good on just about anything, but especially tacos, cast iron nachos, burgers, and on top of mini pizzas.

About the Ingredients

Here are a few key substitutions you can try:

  • White vinegar: Apple cider vinegar is a good alternative.
  • Pickling salt: Instead of pickling salt, use kosher salt. Avoid using table salt because it contains additives. You can find it in the canning section of larger supermarkets or online.
  • Granulated sugar: Replace it with honey or agave syrup for a different sweetness.
  • Whole black peppercorns: Use crushed red pepper flakes for more heat.
ingredients on counter
  • Water Bath Canner. Essential for processing the jars and ensuring a proper seal, which is crucial for food safety.
  • Pint Mason Jars. They are designed to withstand the heat of the canning process and are necessary for storing the pickles.
  • Jar Lifter. Makes it easy to safely remove hot jars from the canner without burning yourself.
  • Plastic Gloves. Important for handling raw jalapenos to protect your skin from the hot oils.
  • Funnel. Helps pour the brine into jars without spilling, keeping the rims clean for a better seal.
canning supplies on counter

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.

Making these at home is so simple with the right tools and ingredients. It’s one of the most straightforward canning recipes out here.

finished pint jars of pickled jalalpenos
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By Katie Shaw

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Katie shares simple, reliable recipes from her home in Virginia, where she lives with her husband, three daughters, a chocolate lab, and over thirty chickens.

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28 Comments

  1. 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?

    Reply

  7. 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?

    Reply

  11. 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

    Reply

  12. 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!

    Reply

    1. 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.

      Reply

  14. 5 stars
    Thank you! Have them in the canner now! Our pepper plants have been abundant and I am excited to find a crunchy recipe!

    Reply
4.67 from 3 votes (1 rating without comment)

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