Crisp Pickled Jalapeno Slices


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.

3 pint jars of pickled jalapeno slices

Crisp Pickled Jalapenos

How to can pickled jalapeno slices so that they stay crisp and delicious.
Serving Size 8 pints



  • 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


  • 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.
    jar of ball pickle crisp
  • 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.
    spices and sliced pepeprs layered in jars.
  • 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.
    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 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.
    jalapenos being processed in boiling watee


Wear gloves while prepping the peppers to protect your skin from the hot oils.
You’ll notice that the jalapenos change from a bright green to more of a pea green as they cook; that’s normal!
  • fresh jalapeno peppers
  • white vinegar (must be 5% acidity)
  • water
  • pickling salt
  • granulated sugar
  • peppercorns
  • garlic cloves
  • pickle crisp
ingredients on counter
canning supplies on counter
4 pint jars of pickled jalapenos

🥫 tips

  • 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

What type of vinegar should be used in this recipe?

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!)

Do I really need pickle crisp?

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.

Do I need to sterilize the jars before using them?

Nope. But they have to be clean and hot. Otherwise, they can crack when they hit the heat of the canner.

📘 Related Recipes

finished pint jars of pickled jalalpenos
Crisp Pickled Jalapeno Slices

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Recipe Rating


  1. 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

  2. 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!

    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.

  3. 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!