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Home » Food » By Type of Dish » Canning & Preserving » Pickled Jalapenos

Pickled Jalapenos

August 12, 2022 by Kimberly Killebrew · 4 Comments

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With the perfect blend of spicy and sweet, these Pickled Jalapenos are as versatile as they are delicious!  This pickled jalapenos recipe takes less than 10 minutes to make and the jalapenos are ready to enjoy within a day!

pickled jalapenos recipe canning sweet spicy

I’m a wimp when it comes to heat.  I can’t handle too much of it.  And for that reason I’m not a fan of hot peppers, especially ones that are all heat and no flavor.  However, pickled jalapenos are an exception.  They add heat, yes, but they also add a ton of flavor and in my opinion no plate of nachos is complete without them.

Homemade pickled jalapenos are so much better than store-bought.  Not only are they fresher, they don’t contain any preservatives, additives or artificial colors.  Just a simple brine of water, vinegar, garlic, salt, and sugar bring out the splendid flavor of these peppers with the perfect blend of spicy and sweet.

These jalapenos are so much better than canned and do not contain preservatives or artificial colors. The mixture of vinegar and salt act as a natural preservative (no canning needed) and help keep the jalapenos good in the fridge for up to two months.

Use the freshest jalapenos you can find.  We moved to the South last year and so I’ve been able to grow them in my garden along with other heating-loving veggies.  They’re super easy to grow!

jalapenos freshly picked

How to Use Pickled Jalapenos

Consider these pickled peppers the perfect condiment to add to anything you want to spice up.  Here are just a few things you can add them to:

  • Pizza
  • Tacos
  • Quesadillas and burritos
  • Pulled pork
  • Nachos
  • Guacamole and salsa
  • Sandwiches
  • Cheese dips
  • Casseroles
  • Spicy vinaigrettes
  • Cornbread
  • Chicken, tuna, and pasta salads

Two Methods for Brining the Jalapenos

1) Pack the jars as tightly as you can with the jalapenos and pour the boiling brine over them.  Screw on the lids.

2) Put the jalapenos into the pot of boiling brine, immediately turn off the stove and remove from heat, and let the jalapenos sit for 10-15 minutes before transferring them to the jars.

There is no right or wrong with either method.  However, if you’re going to can the jalapenos for long-term storage I prefer to use the second method.  The reason being that when you use the first method the jalapenos will shrink a little from the hot liquid and you’ll lose space in the jar that could have allowed for more jalapenos.  This isn’t as much of an issue for me if I’m refrigerating the pickled jalapenos and using them regularly.

Note:  Using method 2 the jalapenos will lose their vibrant green color immediately while using method 1 it will take up to a day.  Either way they will turn a darker, duller green.

pickled jalapenos recipe canning sweet spicy

Pickled Jalapenos Recipe

Let’s get started!

USE GLOVES!  There’s nothing that will destroy the pickling mood faster than burning eyes, so glove up!

Slice the jalapenos in approximately 1/4 inch thick slices.

slicing the veggies

Divide the garlic up between the jars.  You can use small individual jars or one large jar.

Pack the jars as tightly as you can with the sliced jalapenos.

filling the jars

Place the brine ingredients in a pot and bring to a boil.

Pour the boiling brine over the jalapenos and screw on the lids.  Let cool completely and then transfer the jars to the refrigerator.

pouring hot brine over jalapenos

NOTE:  If you’re canning the pickled jalapenos –  instead of using the method above, I recommend placing the jalapenos into the pot of boiling brine, immediately turn off the stove and remove from heat, and let the jalapenos sit for 10-15 minutes before transferring them to the jars.  The reason is that the jalapenos will shrink a little from the hot liquid and this will enable you to more fully pack the jars without wasting space.

If canning, leave 1/2 inch headspace from the top of the jar.  Process in a water bath for 10 minutes, adjusting for altitude.

 

 

While you can use these within a few hours, for the best flavor I recommend waiting at least 2 weeks.  They will keep for up to a couple of months in the fridge.  If you can them they will keep for up to a year.

Enjoy!

pickled jalapenos recipe canning sweet spicy

For more pickled favorites be sure to try our:

  • Pickled Banana Peppers
  • Bread and Butter Pickles
  • Pickled Carrots
  • Dilly Beans
  • Pickled Turnips
  • Pickled Asparagus
  • Pickled Onions (British Pub Style)
  • Pickled Beets
  • Dill Pickle Relish
  • Sweet Pickle Relish
  • Sweet Corn Relish
  • Giardiniera
pickled jalapenos recipe canning sweet spicy

Pickled Jalapenos

Kimberly Killebrew
With the perfect blend of spicy and sweet, these Pickled Jalapenos are as versatile as they are delicious! 
Print Recipe
5 from 3 votes
Prep Time 15 mins
Cook Time 5 mins
Resting Time 1 d
Total Time 1 d 20 mins
Course condiment, Snack
Calories 548 kcal

Ingredients
  

  • 20 fresh jalapeno peppers , stems removed and sliced into 1/4 inch thick slices
  • 3-4 cloves garlic
  • 1 1/2 cups distilled white vinegar
  • 1 1/2 cups water
  • 1/2 cup granulated sugar
  • 2 tablespoons sea salt, pickling salt or kosher salt

Instructions
 

  • USE GLOVES!
    Slice the jalapenos in approximately 1/4 inch thick slices.
    Divide the garlic up between the jars.  You can use small individual jars or one large jar.
    Pack the jars as tightly as you can with the sliced jalapenos.
    NOTE:  If you're canning the pickled jalapenos-  instead of using the method above, I recommend placing the jalapenos into the pot of boiling brine, immediately turn off the stove and remove from heat, and let the jalapenos sit for 10-15 minutes before transferring them to the jars.  The reason is that the jalapenos will shrink a little from thehot liquid and this will enable you to more fully pack the jars without wasting space.
  • Place the brine ingredients in a pot and bring to a boil.
    Pour the boiling brine over the jalapenos and screw on the lids. Let cool completely and then transfer the jars to the refrigerator.
    If canning, leave 1/2 inch headspace from the top of the jar.  Process in a water bath for 10 minutes, adjusting for altitude.
    While you can use these within a few hours, for the best flavor I recommend waiting at least 2 weeks. 
    Pickled jalapenos will keep for up to a couple of months in the fridge.  If you can them they will keep for up to a year.
    Makes about 4 pint jars depending on the size of the jalapeno peppers.

Nutrition

Calories: 548kcal | Carbohydrates: 121g | Protein: 3g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 13989mg | Potassium: 743mg | Fiber: 8g | Sugar: 112g | Vitamin A: 3019IU | Vitamin C: 335mg | Calcium: 93mg | Iron: 1mg
Keyword Pickled Jalapeno Peppers, Pickled Jalapenos
Tried this recipe? Mention @daringgourmet or hashtag #daringgourmet
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4 Comments →

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4 Responses

  1. Eva Zuegel says

    September 25, 2022 at 8:44 am

    I love canning these days and I introduced my 25yo son to canning with this recipe. It was so fun to do this simple activity together and the jalapeños are terrific. He’s going to give as gifts!!

    Reply
    • Kimberly Killebrew says

      September 25, 2022 at 6:44 pm

      That’s really exciting, Eva! You made a great choice introducing him to canning with these pickled jalapeños. So glad you both enjoyed them, thank you for the feedback!

      Reply
  2. Diana Lester says

    August 14, 2022 at 3:38 pm

    Thank you,
    I shared this with my relatives and friends!!

    Reply
    • Kimberly Killebrew says

      August 14, 2022 at 6:50 pm

      Thank you so much, Diana, I appreciate that! :)

      Reply

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kimberly killebrew the daring gourmet

Welcome!  I’m Kimberly and I share delicious originals, revitalized classics and authentic dishes from around the world.  Come travel the world through your taste buds!

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