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 long.
Table of contents
❤️ Why you’ll love this recipe
- Perfect for topping sandwiches, tacos, and salads
- Easy to make and beginner-friendly for new canners
- They add the perfect amount of heat and flavor to any dish
🧂 Ingredients
This is an overview of the ingredients. You’ll find the full measurements and instructions in the printable recipe at the bottom of the page.
- fresh jalapeno peppers
- white vinegar (must be 5% acidity)
- water
- pickling salt
- granulated sugar
- peppercorns
- garlic cloves
- pickle crisp
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🥣 Equipment
- Water Bath Canner
- Pint -sized mason jars
- Lids (they must be new!)
- Rings
🍴Instructions
Never canned before? Read more about canning for beginners to get a feel for the whole process.
Step One: Get ready!
Fill a water bath canner three-quarters full and set it on the stove to boil. Place rings and lids in a small pan of water to simmer.
Step Two: Make the Brine
Add a quarter teaspoon of peppercorns to each hot jar.
Step three: Fill jars With Peppers and Brine
Press the jalapenos into the jars to fit as many as possible. Leaves 1/2 inch of space between the top of the jar and where the jalapenos end. Pour the heated brine over it, leaving a headspace of 1/2 inch.
Step FouR: Clean rims and put lids on
Remove any bubbles with a special canning tool or a clean butter knife. Place the jars on their lids and rings. Wipe the rims of the jars with a clean cloth, place the lids on top, and tighten the rings using your fingertips.
Step five: Process in canner
Process for ten minutes in boiling water with the lid on, starting when the water has returned to a full rolling boil. Remove from the canner and set aside.
You’ll notice that the jalapenos change from a bright green to more of a pea green as they cook, that’s normal!
The brine may settle to the bottom and that’s totally normal too.
🥫 Storage instructions
- 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.
🔍 FAQs
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.
👩🏻🍳 Expert tips
If you notice a jar didn’t seal, it’s fine to pop it in the fridge.
Store home-canned peppers in a cool, dark place for up to one year. Be sure to check the seals on the jars before using them. If any of the jars have lost their seal, do not use them and dispose of them properly.
📘 Related Recipes
- Overflowing with jalapenos? Make sweet and spicy cowboy candy too.
- You can also get crisp veggies by skipping the water bath and just popping them in the fridge, like in these dill refrigerator pickles.
- You can find a list of our family’s favorite canning recipes here.
📖 Here’s the recipe
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
Instructions
- 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.
- Assemble 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.
- 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.
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.
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. 🙂