Pickled Jalapeno Recipe

This recipe is based on the one in Joy of Pickling by Linda Ziedrich but I’ve changed the spices to match my own tastes.  I wanted pickled peppers like the ones I buy in jars in the Mexican section of the grocery store and these absolutely hit the spot. The main difference is that canning them at home gives you a softer finished pickle which some people might not like as much.  The ones in the store can be almost crunchy at times.  I don’t personally like them crunchy so these are perfect for me.  If you want a crunchier pickle you can add pickling lime but I’m not going to advise on how to do that since my one experience using pickling lime disgusted me beyond belief.  The taste of these peppers is tangy, hot, with just a little garlic flavor.  I suggest eating large quantities of them with huge blocks of cheese.

Pickled Jalapeno Recipe

Serving Size: yields about 4 pint jars

Pickled Jalapeno Recipe

Ingredients

  • 2 lbs jalapenos (whole or sliced in rounds)
  • 4 garlic cloves
  • 2 tsp mustard seeds
  • 1/2 tsp black peppercorns
  • 4 cups distilled white vinegar (5% acidity)
  • 4 cups water
  • 3 Tbsp canning salt (or pure sea salt with zero additives)
  • 4 Tbsp olive oil

Instructions

  1. In a nonreactive sauce pan mix the vinegar, water, and salt and bring to a boil. At the same time put your jars in the water canner to boil until you need them.
  2. Wash the peppers and trim the stems to about 1/4" or cut all the peppers into rounds discarding the stem ends. If using whole peppers slit them twice lengthwise.
  3. Divide the spices between the jars evenly and fill each jar with as many peppers as you can fit without cramming them.
  4. Fill each jar with brine. Shake the jars a little and tap (gently) on counter top to bring air bubbles to the surface. Top up with more brine if needed leaving 1/2" headspace.
  5. Pour 1 Tbsp olive oil into each jar. Wipe the rims carefully with a clean damp cloth. Fit the jars with two piece lids.
  6. Process in the boiling water bath for 10 minutes.*
  7. Let the peppers cure for 3 weeks in a cool, dry, dark place before opening.

Notes

*I have not included the basic steps for boiling water bath canning here. I assume you already know them. If you are new to canning then please check out this link for how to can foods using the boiling water bath method here: Intro To Canning

How much brine you need is going to depend on the size of your peppers and whether you leave them whole or slice them. You may have some left over and that's fine.

If you are working with a large amount of peppers it may be more useful to follow this guideline: add to each jar 1 garlic clove, 1/2 tsp mustard seeds, 1/8 tsp peppercorns, and 1 Tbsp olive oil.

At the time of this writing I canned 12 lbs of jalapenos and ended up with 28 pints of pickles. I did a mix of whole and sliced peppers. I mention this to illustrate that yields can only be given in approximations here.

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9 thoughts on “Pickled Jalapeno Recipe

  1. Mindy

    Coul you store left over brine in the fridge and heat it as needed each day when you pick a batch of pickles? My brother does this with okra pickles.

  2. angelina Post author

    Absolutely! I almost did that myself but my fridge is dreadfully full right now. The great thing about brine is that it can’t go bad. Now that I think about it, I could just jar it up and keep it on the counter. As long as there’s nothing in it but water, vinegar, and salt there’s nothing to go bad in it. I has an indefinite shelf life.

  3. Tonia

    I admire a woman who can handle her jalapenos. Alas, I am a wimp when it comes to peppers.
    I just wanted to say hi again. I don’t know that I ever got your email, if I did I apologize for not responding.
    My life have undergone some big changes, both with work and relationship. (Mostly good, but painful and difficult.)
    I would like to get caught up with you and what is going on in your life. I will try to email soon.
    -Tonia

  4. lovely soup

    This is something that my husband and son would love! I must admit that I have never done much with jalapeno except Paula Deen’s jalapeno jelly. I may give it a try perhaps. Enjoyed your blog very much!
    Have a great weekend!

  5. angelina Post author

    I love hot pepper jelly! I don’t know about Paula’s recipe but I just made some based on the Ball recipe and it turned out pretty well. I love these pickled peppers to put in chili in the winter because I don’t buy peppers out of season. It’s nice to be able to add these for some heat and a little tanginess.

  6. RIck

    Angelina,
    I’ve seen several recipes that call for Olive Oil-why?
    Also, what does the 10 minute boil do?
    All these recipes sound great. I just did a basic vinegar/water/garlic recipe and got 3 pints. I’m stretching out a bit more with the next batch and will use some spices and maybe a bit of sugar. The plants grow great down here in Texas!
    Thanks Rick

  7. angelina Post author

    Hi Rick – the 10 minute boil is to make the pickles safe to keep on the shelf at room temperature. It’s a standard boiling water bath canning method. If you make pickled peppers and don’t want to have to process them in a canner then you need to use a different recipe – like one for lacto-fermenting. The alternative is that you can make these, skip the canning, and just keep them in the fridge. They’ll last a long time but even in the fridge they won’t last as long as they will if you can them. The oil is unnecessary but it adds a bit of richness to the pickles. I prefer them with oil but some people like to skip it because they worry that canning with oil is unsafe. (This is not true if you are only adding a tablespoon per jar).

    Playing with the spices and flavorings of pickles is a lot of fun. As long as you’re following safe canning or pickling procedures (and keeping your water/vinegar proportions as directed in recipes you try) then you can really customize your pickles. Have lots of fun!! Also – you Texans get peppers way earlier than we do up here. I’m envious! I canned 28 jars of pickled jalapenos and we’ve eaten almost all of them and there will be no more peppers until August!

  8. angelina Post author

    Rick – just in case you haven’t done boiling water bath canning (you probably have) here is a link to the basic instructions:
    http://www1.extension.umn.edu/food-safety/preserving/canning/boiling-water-bath-canning/
    I don’t have those instructions on my site. It’s assumed that most people who are canning know the steps. I think I should put a note on my preserving recipes to make sure people know that I don’t include basic steps for boiling water bath canning – and give links to instructions that can be referred to.

  9. RIck

    Thanks for the quick feedback Angelina. My wife (ex) did the canning for years and I don’t believe she ever did the boiling method. We did not know about that. The peppers came out great anyways. I have another batch and I’ll try the olive oil in the recipe.
    The first batch of jalapenos on the vine is almost done and we’ll let the pepper plants hang out through the summer and will see a second sprouting later in the year. Pluses and minuses to the weather down here… We’re starting to sweat already!! Thanks again. Rick

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