Pickled jalapenos are the perfect pop of heat sprinkled on top of just about anything. This canning recipe keeps your jalapenos nice and crisp so you can enjoy summer’s bounty all year.
Crisp Pickled Jalapenos
- Pint mason jars
- Lids and ring
- Prepare the peppers and the canner. Prepare the jalapenos by washing, removing the stems, and slicing into 1/8 inch thick rings. (Be sure to wear plastic gloves while handling raw peppers). Fill a waterbath canner 3/4 full and set on the stove to boil. Heat clean jars in the oven, dishwasher, or in hot water. Put rings and lids in a small pan of water to simmer.
- Make the brine. Combine vinegar, water, pickling salt, and sugar in a medium saucepan and bring to a 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 the hot brining liquid on top, still leaving a 1/2 inch headspace. Add 1/4 teaspoon of pickle crisp granules on top of each jar.
- Pour brine on top. Pour the hot brining liquid on top, still leaving 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 that they are fingertip-tight.
- Process. Process in boiling water for ten minutes with the lid on, being sure to start counting processing time when the water has returned to a full rolling boil. Remove from the canner and allow to rest, undisturbed, until sealed. Store in a cool place for up to one year.
🧂 about the Ingredients
- fresh jalapeno peppers
- white vinegar (must be 5% acidity)
- pickling salt
- granulated sugar
- garlic cloves
- pickle crisp
- Water Bath Canner
- Pint-sized mason jars
- Lids (they must be new!)
- Wear gloves when you’re handling raw hot peppers! If you don’t, the oils will linger or skin and burn your eyes when you rub them.
- Be sure to use canning or pickling salt for this recipe. Regular table salt has iodine and anti-caking agents that can make your pickles cloudy.
- For the crispiest jalapeno peppers, look for firm peppers that are bright green in color.
- If you want your peppers to be less spicy, remove the seeds and ribs from the peppers before slicing them.
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!)
You really do, if you want the slices to be crisp. If you don’t mind them being a bit softer, it’s totally fine to leave them out.
Nope. But they have to be clean and hot. Otherwise, they can crack when they hit the heat of the canner.