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+ servings
3 pint jars of pickled jalapeno slices
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5 from 1 vote

Crisp Pickled Jalapenos

How to can pickled jalapeno slices so that they stay crisp and delicious.
Course: canning
Cuisine: American, Southern
Keyword: crispy pickled jalapenos, pickledd jalapenos
Servings: 8 pints
Author: Katie Shaw



  • 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.
  • 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.


Wear gloves while prepping the peppers to protect your skin from the hot oils.