Canned Pickled Jalapeños
These Canned Pickled Jalapeñs are an easy way to preserve fresh jalapeños for later. The sliced peppers are packed with garlic in a tangy vinegar brine, then processed in a water bath canner. Keep a few jars in the pantry for tacos, nachos, burgers, sandwiches, pizza, and more.
Servings: 4 half-pint jars
Calories: 70kcal
Ingredients
- 1 pound fresh jalapeño peppers
- 2 large garlic cloves peeled and cut in half
- 1½ cups white vinegar (5% acidity)
- 1½ cups water
- 1½ tablespoons pickling salt
- 1½ tablespoons granulated sugar
- Pickle Crisp, optional - use according to package directions
Instructions
- Prepare the canner. Fill a boiling water canner with enough water to cover the filled jars by at least 1-2 inches. Bring the water to a simmer. Wash the jars, lids, and bands according to the manufacturer's directions. Keep the jars hot until ready to fill.
- Prepare the jalapeños. Wearing gloves, wash the jalapeños and remove the stems. Slice the peppers into ¼-inch rings. Leave the seeds in for hotter peppers, or remove some of the seeds and membranes for less heat.
- Prepare the brine. Combine the white vinegar, water, pickling salt, and sugar in a large saucepan. Bring to a boil, stirring until the salt and sugar dissolve.
- Heat the peppers. Add the sliced jalapeños to the boiling brine and heat briefly, about 5 minutes. Simmer just until the peppers turn from bright green to a duller green.
- Fill the jars. Place half a garlic clove in each hot half-pint jar. If using Pickle Crisp, add it to each jar according to the package directions. Use a slotted spoon and canning funnel to pack the hot jalapeño slices into the jars. Ladle the hot brine over the peppers, leaving ½-inch headspace.
- Remove air bubbles. Run a plastic bubble remover or nonmetallic utensil around the inside of each jar. Add additional brine if necessary to maintain ½-inch headspace. Wipe the jar rims clean and apply the lids and bands fingertip-tight.
- Process. Lower the jars into the boiling water canner. Make sure the jars are covered by at least 1-2 inches of water. Cover the canner and begin timing once the water returns to a full rolling boil. Process half-pints for 10 minutes at 0-1,000 feet elevation, 15 minutes at 1,001-6,000 feet, or 20 minutes above 6,000 feet. These altitude processing times follow the NCHFP processing schedule for its tested Pickled Hot Peppers recipe.
- Cool. Once processing is complete, turn off the heat and remove the canner lid. Let the jars stand in the canner for 5 minutes. Remove the jars with a jar lifter and place them upright on a towel-lined counter. Cool undisturbed for 12-24 hours.
- Check the seals. After the jars have cooled completely, check that each lid is sealed. Refrigerate any jar that did not seal.
- Store. Label the properly sealed jars and store in a cool, dark, dry place. For best quality, use within 1 year. For the best flavor, wait about 2 weeks before opening.
Notes
- Canning safety: Always use commercially produced white vinegar labeled 5% acidity. Do not reduce the amount of vinegar in the recipe.
- Heat level: Most of the heat comes from the inner membranes and seeds. Removing the membranes and seeds will make the finished peppers milder.
- Wear gloves: Jalapeño oils can irritate your skin and eyes. Wear disposable gloves while slicing them and avoid touching your face.
- Pickle Crisp: For firmer jalapeño rings, use Pickle Crisp according to the package directions.
- Sugar: A small amount of sugar balances the acidity of the vinegar without making the peppers overly sweet.
- Headspace: Maintain ½ inch headspace.
- Jar size: Don't use jars larger than pints.
- Altitude: Processing time must be increased above 1,000 feet. NCHFP specifies 10 minutes up to 1,000 feet, 15 minutes from 1,001-6,000 feet, and 20 minutes above 6,000 feet for its tested pickled hot pepper recipe.
- Screw bands: After the jars have cooled and you've confirmed the seals, you can remove the screw bands for storage rather than leave them on. This makes it easier to notice a failed seal.
- Storage: For best quality, use properly sealed jars within 1 year.
- After opening: Refrigerate opened jars.
Nutrition
Calories: 70kcal | Carbohydrates: 12g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 2626mg | Potassium: 290mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1223IU | Vitamin C: 135mg | Calcium: 26mg | Iron: 0.4mg
