Go Back
–+ servings
Print Recipe (email required)
4.39 from 47 reviews

Pickled Jalapenos

By: Eileen Gray
You can save the taste of summer with home-canned Pickled Jalapeno Peppers. Do just a bit of work now and you can enjoy a little summer heat all winter long. Makes 6 pints.
Prep Time: 45 minutes
Bake Time: 10 minutes
Total Time: 55 minutes
48 servings
Prevent your screen from going dark

Ingredients 
US Customary - Metric

  • 6 small sprigs oregano
  • 6 small cloves garlic (peeled, or use slivers of larger cloves)
  • 1 ½ teaspoons cumin seeds
  • 2 pounds jalapeno peppers (stems removed)
  • 24 oz white vinegar (3 cups)
  • 8 oz cider vinegar (1 cup)
  • 24 oz water (3 cups)
  • 2 tablespoons kosher salt
  • 2 tablespoons granulated sugar

Instructions

  • Bring a large canning pot of water to a full boil. Sterilize your canning jars and lids by boiling in the water for 10 minutes (or with the sterilize setting on your dishwasher).
  • Use a jar lifter or tongs to remove the hot jars from the water. Line them up on a clean kitchen towel.
  • Place an oregano sprig (or a pinch of dried oregano), a garlic clove (or slice) and ¼ teaspoon cumin seeds in each sterilized jar. Slice the jalapenos and pack them into the jars.
  • Combine 24 oz white vinegar, 8 oz cider vinegar, 24 oz water, 2 tablespoons kosher salt and 2 tablespoons granulated sugar in a small saucepan and bring the mixture to a boil.
  • Immediately pour the brine over the peppers (a canning funnel in handy here), leaving ½" head space at the top of each jar. Use a damp paper towel to wipe the rim of each jar. The rim needs to be clean for the lid to seal properly.
  • Place the lids and screw tops on the jars. Bring the water in the pot back to a full boil. Use the tongs or jar lifter to lower the jars into the water. Make sure there is enough water to cover the jars by at least an inch. Cover the pot and bring back to a low boil. Once the water comes back to a boil start your timer.
  • Process the jars for 10 minutes. Use the jar lifter or tongs to remove the jars. Place them on a kitchen towel to cool. As the jars cool and the lids seal you should hear a little "pop" and see the circle in the middle of the lid indented rather than popped up.
  • Once the jars are completely cooled unscrew the tops and check that the lids are firmly sealed. If any lids don't properly seal, refrigerate and eat those peppers first.

Would you like to save this recipe?

We'll email this post to you, so you can come back to it later!

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Notes

For More details on home canning visits the Ball Canning website.
Hide Nutrition
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!