Name: How to Pickle Jalapeño Peppers
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 6-8 pound jalapeños; 5 cups vinegar (5% acidity); 1 cup water; 4 teaspoons canning or pickling salt; 2 tablespoons sugar; 2 cloves garlic, lightly crushed

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A quick and easy guide on How To Pickle Peppers using the hot water bath canning method. Produces shelf-stable pickled peppers you can eat all winter long.

Here are a few posts with all the tips you need regarding peppers: Quick and Easy Refrigerator Pickled Banana Peppers, How to save green peppers and How to Safely Handle Hot Peppers (without buying plastic gloves).

Pickled Peppers Recipe For Your Refrigerator

The garden is booming and I’m really excited about all things canning, pickling, and fermenting this year. I made this giant batch of pickled banana peppers and did twice this many pickled jalapeños this week (those are our all-time favorite). I’m also in the middle of my first try at crabapple jelly and I made a batch of super thick homemade Greek yogurt yesterday in the slow cooker. On top of that, I got a few more quarts of green beans canned. Preserving the harvest while it’s here is such a fun hobby.

I thought I’d share how to pickle peppers, which is a super simple recipe for you fellow garden growing, home canning, yogurt making friends. Peppers grow like weeds and when they are on, they are on. My tomatoes are oddly slow to turn red this year, so I have tons of peppers and no tomatoes to turn everything into salsa. That’s ok though, because pickled peppers are the best.

We eat pickled banana peppers with our favorite pizza, on veggie + hummus sandwiches, and when we make sandwiches using our favorite homemade sub bun recipe.

We eat the pickled jalapeños on everything Tex-Mex like our favorites slow cooker carnitas, black bean and sweet potato enchilada bake, and the best chicken tacos.

You won’t believe how easy these recipes are. Once you get the canning bug, you’ll never go back. This is a great place to start!

How To Pickle Peppers (Hot Water Bath Canning)

Wash peppers and chop into rings (wear gloves to avoid heat of the peppers burning the skin).
Pack sliced peppers into clean jars.
Pour hot brine over peppers.
Add two-piece canning lids.
Process in a hot water bath.

I bet that you didn’t know it was quite that easy to use your garden peppers and pickle peppers that will keep on the shelf! When you break it down, that’s really all there is to it! A little chopping, packing the jar, adding a hot brine, and processing the jars in boiling water. I wanted to share my two favorite pickled pepper recipes with you today, too. One is for pickled banana peppers and one is for pickled jalapeños, both of which are processed via the hot water bath method to become shelf-stable (if you are looking for a pickled banana recipe that doesn’t need to be canned but is simply kept in the fridge instead, you can can find that recipe here.)

What should I wear when handling jalapeño peppers?

Wear rubber gloves when handling hot peppers or wash hands thoroughly with soap and water before touching your face.

How long do pickled peppers last?

If properly stored, an unopened jar of pickled peppers will generally be good for about 2 years.

Does pickling peppers make them hotter?

Actually, the opposite is true. The pickling process will reduce the heat of the peppers a bit.

How to Pickle Jalapeño Peppers

Author: Melissa Griffiths-Bless this Mess
Prep Time: 20 min
Cook Time: 10 min
Total Time: 30 minutes
Yield: about 9 pints 1x

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Description

A quick and easy guide on how to pickle peppers using the hot water bath canning method. Produces shelf-stable pickled peppers you can eat all winter long.

Scale

Ingredients

6–8 pound jalapeños
5 cups vinegar (5% acidity)
1 cup water
4 teaspoons canning or pickling salt
2 tablespoons sugar
2 cloves garlic, lightly crushed

Instructions

Prepare the peppers by washing them.
Remove the stem end. Slice the peppers into rings that are 1/4 to a 1/2 inch thick.
Wash your pint canning jars and prepare the lids according the manufacturer’s directions.
Pack the sliced peppers into the prepared jars.
In a large pot, combine the vinegar, water, salt, sugar, and garlic. Bring to a boil and simmer for 10 minutes. Remove the garlic.
Ladle the hot liquid into the jars, leaving a 1/2 inch of head space at the top. Remove any air bubbles and adjust the liquid as needed.
Wipe the rim of the jars clean and add the lid and ring.
Process in a hot water bath. Here’s a great trusted resource on boiling water canners. Process for 10 minutes. If you are above 1,000 feet elevation, process for 15 minutes and above 6,000 feet elevation, process for 20 minutes.

Notes

Wear rubber gloves when handling hot peppers or wash hands thoroughly with soap and water before touching your face.

Recipe from, tested, and approved by the National Center for Home Food Preservation. You can visit their post here if you have furthers questions.

Category: Side
Method: Canning
Cuisine: American

Nutrition Information: YIELD: 9 SERVING SIZE: 1 bowl

Amount Per Serving: Calories: 43.9 Fat: 0g Cholesterol: 0mg Sodium: 1,578.7mg Carbohydrates: 5.1g Sugars: 4.6g Protein: 1g Vitamin A: 0µg Vitamin C: 7.3mg

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