For as long as I can remember my Mom used this pickled jalapeno recipe with garlic to can the spicy jalapenos grown in her garden. My dad was a big fan of pickled jalapenos on his sandwiches and I also grew to love them on Amish fried zucchini sandwiches from a young age. This recipe is pretty simple, with only 7 basic ingredients plus a quick water bath method that will preserve them all year round. This is definitely my favorite way to use up fresh Jalapenos when they are in season!
You may also enjoy my canning recipes for Pickled Banana Peppers, Amish Pickled Red Beets or Cherry Pie Filling.
Disclaimer: This method for canning pickled Jalapenos in a hot water bath is the method we have used for generations, but use this method at your own risk.
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Easy Pickled Jalapenos
Equipment
- Hot water bath canner (linked below)
- Mason half pint jars (linked below)
- Cutting board (linked below)
Ingredients
- 1 pound fresh Jalapenos
- 4 garlic cloves
- 1 tablespoon whole black peppercorns optional
- Mrs Wages crunch preserver optional
For the brine:
- 2 cups distilled white vinegar
- 2 cups water
- 2 tablespoons salt
- 1 tablespoon sugar
Instructions
- Slice the Jalapenos and remove the stems. Slice the garlic cloves and divide evenly between 6 half pint or 3 pint sized jars. Divide the peppercorns between each jar (can use more or less than written), then pack the jalapenos on top of the garlic and peppercorns, allowing an inch of headspace on top of each jar. Add a scant 1/8 teaspoon of crunch preserver to each jar (optional).
- Combine the water, vinegar, salt and sugar in a medium sized saucepan and bring to a boil. Cook and stir until the salt and sugar have dissolved, then add roughly 1/2 cup of brine to each jar, or until the jalapenos are covered.
- Clean the rims of the packed jars, then seal with sterilized lids and rings. Place the jars into a large canner and fill with warm water, allowing an inch of headspace on the jars. Bring to a full rolling boil and process for 5-10 minutes, then remove immediately from the heat and allow the jars to rest on a tea towel for 24 hours until sealed. If any jars do not seal within the first couple hours, they should be kept refrigerated. Additional notes and photos below.
Notes
Equipment needed for these pickled jalapenos with garlic:
- Hot water bath canner You will need a large pot or hot water bath canner to can these pickled jalapenos. I recommend investing in an actual hot water bath canner with a rack, but a large 16 quart pot (with a tea towel fitted on the bottom to keep the jars from breaking) works in a pinch.
- Mason half pint jars I prefer to can these pickled jalapenos in half pint jars, but you can also use regular pint jars. The recipe can be doubled or tripled as needed.
- Cutting board A cutting board and chef’s knife are useful for slicing the jalapenos and garlic before packing them into jars.
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Ingredients needed for these easy pickled jalapenos: Water, vinegar, garlic, sugar, salt, fresh jalapeno peppers and crunch preserver (optional, but recommended if you like pickles more crisp). Black peppercorns can also be added, but are optional.
Can I can other peppers in this brine?
Yes, you can. I am currently giving pickled habanero peppers with this brine a try (I had a little leftover brine and my husband loves habaneros). You could also try banana peppers or pepperoncini in this basic, 4 ingredient brine.
Step 1: Slice the Jalapenos and remove the stems. Slice the garlic cloves and divide evenly between 6 half pint or 3 pint sized jars. Divide the peppercorns between each jar (can use more or less than written), then pack the sliced jalapenos on top of the garlic and peppercorns, allowing an inch of headspace on top of each jar. Add a scant 1/8 teaspoon of crunch preserver to each jar (optional).
Can the garlic be omitted?
Yes, you can leave the garlic out of these pickled jalapenos if you don’t like the taste.
Step 2: Combine the water, vinegar, salt and sugar in a medium sized saucepan and bring to a boil. Cook and stir until the salt and sugar have dissolved, then add roughly 1/2 cup of brine to each jar, or until the jalapenos are covered. Note* You may have a little extra brine, depending on how tightly you pack the peppers into the jars.
Step 3: Clean the rims of the packed jars, then seal with sterilized lids and rings. Place the jars into a large canner and fill with warm water up to the rings of the jars. Bring to a full rolling boil and process for 5-10 minutes, then remove immediately from the heat and allow the jars to rest on a tea towel for 24 hours until sealed. If any jars do not seal within the first couple hours, they should be kept refrigerated.
Canning tip for the crunchiest pickles:
My mother-in-law taught me this tip for canning pickles that keeps them as crunchy as possible. Bring the hot water bath (with the filled jars packed inside) to a full rolling boil (I usually allow it to boil for 2-3 minutes to ensure the water is hot enough), then remove the pot from the heat and allow the jars to set in the hot water for an additional five minutes. Remove the jars and allow them to seal before transferring. This method can take a little longer for the jars to seal, but I have had great success with pickles done this way. If your jars do not seal within the first couple hours after canning, I would recommend checking the seals for blemishes and then resealing and canning them for a little longer in the boiling water bath (5-10 minutes).
Storage:
The canned jalapenos should stay sealed for up to a year, but if a seal breaks in storage the contents of the jar need to be discarded. You can also store these pickled jalapeno peppers in the refrigerator if you wish to skip the canning process.
Feel free to pin this recipe for later and be sure to tag me on Instagram with a photo of your own canned peppers. Thank you for your support!
I am on my 2nd batch of jalopenia peppers using your recipe. Love it! Very simple to use.
I am glad you enjoy them too!
I just made them how long before you can eat them? I’ll let you know once I eat them.
I usually give them about a week to pickle, but they are edible after a few days too.