How To Make and Can Pickled Jalapeño Peppers

When you find yourself with several jalapeño peppers, and you don’t know what to do with them, turn them into pickled pepper rings and can them for use throughout the year. It is a great way to preserve your fresh picked peppers from the garden before they go bad.

The tangy pepper rings are a great condiment to serve on nachos, sandwiches and hamburgers. Although I also love to add them to our homemade pizzas and even to add a spicy kick to our lunchtime salads.

And with only 6 ingredients, they couldn’t be easier to make! With just a few pantry staples, vinegar and of course jalapeños peppers, you will have several jars made in under an hour.

How To Pickle Jalapeño Peppers

The first step to make and can pickled jalapeño peppers to to slice the peppers into rings. However, before doing so I highly recommend that you wear nitrile or latex gloves when cutting the peppers.

The peppers contain capsaicin which is a colorless, odorless oil that can cause a chemical reaction when it touches human skin. This can cause a burning, tingling and even arthritis type symptoms in the joints of the hands.

Once you have gloves on start by rinsing the peppers under cold running water to remove any dirt. Then cut off the top stem and discard.

Remove any damaged areas on the skin. Then cut the peppers into 1/2 – 1/4 inch rings. You can do this with a sharp knife, however, if you have a mandoline slicer you will have your peppers cut in a uniform size in a matter of minutes.

Place the pepper rings in a large bowl and set aside while you prepare the pickling brine. In a large pot add the placing the vinegar, water and salt in a medium saucepan and heat until boiling.

Once the brine is at a boil remove the pan from the heat. Then add the sliced jalapeno peppers and minced garlic to the hot liquid. Let the peppers sit in the hot brine for 15 minutes, stirring occasionally.

Now all that is left to do is to can the pickled jalapeño pepper rings!

If you are new to canning, don’t worry, this is one of the easiest canning recipes there is. That is because you will use the hot water bath canning method and won’t have the worries of using a pressure canner.

What You Need To Can Jalapeño Pepper Rings

You will only need a few basic items to can jalapeño pepper rings. However, because this process happens quickly, be sure to gather everything before pickling the peppers.

1. Canning Jars – I prefer to can the pepper rings in half-pint jars. However, you can also can them in pint size jars as well. Just be sure that your jars are designed for canning, as some smaller mason jars are only manufactured for freezing.

2. Funnel – Although not 100% necessary, a wide mouth funnel will make pouring the brine easy. However, you could use a ladle with a spout as well.

3. Plastic Utensil – Once the peppers and brine are in the jars, you will need to remove any air bubbles caught in the mixture. This will help the pepper rings from becoming mushy when stored. You can purchase a specific air bubble remover tool or use a plastic knife or thin spatula.

4. Lids/Bands – You will need to cap each jar with a canning lid and band before placing the jars in the hot water bath canner. Be sure to read the instruction label on the box of lids as many brands don’t require or recommend that you heat them before placing them on the jars.

The Water Bath Canner That We Use

5. Jar Lifter – A jar lifter is vital for moving the jars in and out of the water bath canner safely.

6. Hot Water Bath Canner – You will use a hot water bath canner to process the jalapeño pepper rings. Just be sure that you use one large enough to hold all of your canning jars, or you will need to process the jars in batches. Here is the one that I use: Granite Ware Water Bath Canner.

Pickled Jalapeño Pepper Rings Recipe

(Canning Instructions Included)

*Complete recipe instructions including specific measurements, cook temperatures and times are located in a printable recipe card at the bottom of this article. However, be sure to keep reading for helpful tips and tricks when making this recipe.

INGREDIENTS

• 1 1/2 lbs. jalapeno peppers
• 2 cups 5% distilled white vinegar
• 2 cups water
• 2 Tbs Kosher salt
• 2 Tbs sugar
• 3 cloves garlic, minced

INSTRUCTIONS

1. Sterilize canning jars and keep them warm. Prepare the hot water bath and begin to heat the water, but don’t let it come to a boil.

2. Using gloves, wash and cut off the stems of the peppers. Slice each pepper into 1/8-1/4 inch slices.

3. Place vinegar, water, sugar and salt in a medium sauce pan and heat until boiling.

4. Remove the pan from the heat and add the sliced jalapeno peppers and minced garlic to the hot liquid. Let the peppers sit for 15 minutes, stirring occasionally.

Canning Instructions

5. Ladle the peppers into the warm sterilized mason jars. Add enough liquid to cover the peppers, but leave 1/2″ headspace at the top of the jar.

6. Use a plastic utensil and slide down the inside of the jars to remove any air bubbles, adding more liquid as needed.

7. Add lid and finger tighten the ring. Use jar lifters to lower the jars in a hot water bath. Be sure that the water is 1-2 inches above the top of the jars.

8. Process in hot water bath for 10 minutes (the time starts when the water is at a full boil) for half pints or pint jars. *Adjust for altitude as necessary.

9. Remove the jars and place on a thick towel. Let the jars cool for 24 hours. Check to make sure the jar is sealed prior to storing. If jars did not seal (the lid bounces up and down), place in refrigerator and use within 2 weeks.

It is best to let the pickled jalapeño peppers sit, undisturbed for at least two weeks before using.

*For a small batch recipe that doesn’t require canning use our Refrigerator Pickled Jalapeño Peppers Recipe.

Enjoy!

Mary and Jim

Jim and Mary Competti have been writing gardening, DIY and recipe articles and books for over 15 years from their 46 acre Ohio farm. The two are frequent speakers on all things gardening and love to travel in their spare time.

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