Crisp Pickled Jalapeno Slices for Canning
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
Equipment
- Pint mason jars
- Lids and ring
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.
- 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.
- 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.
- 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.
Notes
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.
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.
- 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.
Making these at home is so simple with the right tools and ingredients. It’s one of the most straightforward canning recipes out here.
By Katie Shaw
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.
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. 🙂