Pickled Jalapeños (Water Bath Canning Recipe)
Preserve fresh jalapeño peppers with this easy pickled jalapeños canning recipe. Sliced peppers are packed in a tangy vinegar brine and processed in a water bath canner for safe, shelf-stable jars.
Ingredients
- 1 1/2 pounds jalapeño peppers
- 3 cups white vinegar or apple cider vinegar 5%
- 1 cup water
- 2 cloves garlic crushed
Instructions
Prepare the Canning Equipment:
- Wash your jars, lids, screw bands, and canning tools in hot, soapy water. Rinse well to remove all suds. Set aside to air dry on a clean kitchen towel
- Place the jar rack in the water bath canner, place the jars in the canner, and add water to cover. Bring the canner to a simmer (180˚F) for 10 minutes, and keep the jars hot until you are ready to fill them.
Prepare the Jalapeños:
- Rinse the chiles well under clean running water and air dry on a kitchen towel.
- Slip on a pair of gloves to prevent burns, remove the stems, and cut the peppers into 1-inch slices or rings. Set aside.
Make the Pickling Brine:
- Combine vinegar, water, and garlic in a large saucepot. Bring to a boil over high heat, and then reduce the heat to low and simmer for 5 minutes. Remove and discard the garlic. Keep the brine warm as you fill your jars.
Fill the Jars:
- Spread a kitchen towel on the counter. Remove a warm jar from the canner using the jar lifter. Drain the water back into the canner and place it on the towel. Keep the remaining jars in the canner to keep them warm.
- Use the canning funnel and fill the jar with the sliced jalapeños. Ladle hot pickling liquid over the peppers, leaving a 1/2-inch headspace.
- Run the bubble popper through the jars to release air bubbles. Wipe the rim clean with a damp paper towel.
- Center a lid on the jar, and screw on the band until it is fingertip tight. Use the jar lifter to place the jar back into the canner, and repeat with the remaining jars.
Process in a Boiling Water Bath Canner:
- Once all jars are in the canner, adjust the water level so it is two inches above the jar tops.
- Cover the canning pot and bring it to a rolling boil over medium-high heat. Once the pot boils, process pints and half-pints for 10 minutes at altitudes below 1,000 ft. Adjust processing time for your altitude if necessary (See notes).
Cool and Store:
- When processing time is complete, turn off the heat, remove the cover by tilting it away from you so steam does not burn your face, and allow the canner to cool and settle for 5 minutes.
- Spread a dry kitchen towel on the counter. Use a jar lifter to remove the jars from the canner one at a time. Keep the jars upright, and place them on the towel. Do not tighten ring bands or test the seals yet. Let the jars sit undisturbed for 12 to 24 hours to cool.
- After the jars have cooled for at least 12 hours, check to be sure the lids have sealed by pressing in the center of each lid. The lid should not pop up. If the lid flexes up and down, it did not seal. Place the jar in the refrigerator, and use it within a month.
- Remove the ring bands, wash, label, date the jars, and store in a cool, dark place between 50 and 70 degrees F for 12 to 18 months.
- For the best flavor, allow the jars to sit for 3 to 4 weeks before opening. Once the jar is open, store it in the fridge and use it up within a month.
- Yield: Makes about 5 half-pint jars of picked jalapeños.
Notes
This is a tested safe canning recipe adapted from the Ball Blue Book Guide to Preserving. Altering the recipe may make it unsafe for canning.
Altitude Adjustment: Processing time applies to altitudes below 1,000 ft. Make the following adjustments for altitudes above 1,000 ft:
- 1,001–3,000 feet: 15 minutes
- 3,001–6,000 feet: 20 minutes
- 6,001-8,000 feet: 25 minutes
- 8,001-10,000 feet: 30 minutes
Nutrition
Serving: 0.25cupCalories: 10kcalCarbohydrates: 1.8gProtein: 0.4gFat: 0.2gPotassium: 67mgFiber: 0.9gSugar: 1.1g
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