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Pickled Jalapeño Pepper Rings Canning Recipe

Did you end up with an over abundance of jalapeño chili peppers this year? Preserve that harvest into shelf-stable jars of pickled jalapeño slices.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Pantry
Cuisine: American
Keyword: pickled jalapeños
Servings: 10 servings
Calories: 10kcal
Author: Grow a Good Life


  • 1 1/2 pounds jalapeño peppers
  • 3 cups white vinegar or apple cider vinegar 5%
  • 1 cup water
  • 2 cloves garlic crushed


Prepare the canning equipment:

  • Wash the jars and lids well in warm, soapy water and rinse thoroughly. Check the rims for nicks and cracks.
  • Place the jar rack into water bath canner, set jars in the canner, and fill the jars and canner with enough water to cover jars. Bring the canner to a boil over high heat, and then boil jars for 10 minutes to sterilize.
  • Warm your lids in a small pot of water over low heat. Keep jars and lids warm.

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.

Heat the pickling brine:

  • Add the vinegar, water, and garlic to a large saucepot. Bring to a boil over high heat, and then reduce heat to low and simmer for 5 minutes. Remove and discard the garlic. Keep warm.

Can the jalapeño slices:

  • Spread a kitchen towel on the counter. Remove the warm jars from canner using the jar lifter. Drain the water back into the canner and line up the jars on the towel.
  • Use the canning funnel and fill the jars with the jalapeño slices.
  • Ladle hot pickling liquid over the peppers and maintain a 1/4-inch headspace.
  • Run the bubble popper through the jars to release air bubbles.
  • Use the magnetic lid lifter to lift lids out of the warm water, center lid on the jar, and screw on band until it is fingertip tight.
  • Use the jar lifter to place the jars back into water bath canner leaving space in between them. Once jars are all in canner, adjust the water level so it is 1-inch over the tops of the jars. If adding water, use the hot water from your small pot.
  • Cover the canning pot and bring it to a rolling boil over medium-high heat. Once the pot boils, process half-pints for 10 minutes at attitude of 1,000 feet or less. (Adjustments must be made for altitudes greater than 1,000 ft.)
  • When processing time is complete, turn off heat and allow the canner to cool down for 5-minutes.
  • Spread a kitchen towel on the counter. Use a jar lifter to lift jars carefully from canner and place on the towel. Allow the jars to cool in place for 12 hours. You should hear the satisfactory "ping" of the jar lids sealing as the jars cool.
  • After 12 hours, check to be sure jar lids have sealed by pushing on the center of the lid. The lid should not pop up. If the lid failed to seal, refrigerate the jar.
  • Remove the screw on bands and rinse the jars. Label, date, and store in a cool, dark location. Refrigerate once jar is opened. Use home canned jars within a year. Makes about 5 half-pint jars of picked jalapeños.


  • This is a tested safe canning recipe from the Ball Blue Book Guide to Preserving "Hot Peppers." It has been adjusted for 5 half-pint jars. Altering the recipe may make it unsafe for canning.
  • All times are at altitudes of less than 1,000 ft. Adjustments must be made for altitudes greater than 1,000 ft.


Serving: 0.25cup | Calories: 10kcal | Carbohydrates: 1.8g | Protein: 0.4g | Fat: 0.2g | Potassium: 67mg | Fiber: 0.9g | Sugar: 1.1g