How to Can Jalapenos
Crisp, tangy homemade pickled jalapeños using a simple water bath canning method with a tested brine ratio for both safety and flavor.
Ingredients
- 2 pounds fresh jalapeno peppers
- 2 cups white vinegar 5% acidity
- 1 cup water
- 2 tablespoons pickling salt
- 4-6 cloves garlic optional
- 1/4 cup sliced onion optional
Instructions
- Wash all equipment and sterilize jars in simmering water at 180°F. Keep jars hot until ready to fill.
- Prepare lids by placing them in hot (not boiling) water.
- Wearing gloves, wash and slice jalapeños into 1/4-inch rings. Remove seeds for less heat if desired.
- In a saucepan, combine vinegar, water, and pickling salt. Bring to a boil and stir until salt dissolves. Keep hot.
- Pack sliced jalapeños (and optional garlic/onions) into hot jars, leaving 1/2-inch headspace.
- Pour hot brine over peppers, maintaining 1/2-inch headspace. Remove air bubbles and adjust brine if needed.
- Wipe rims with a clean damp cloth, apply lids, and tighten bands to fingertip tight.
- Place jars into boiling water bath with at least 1-2 inches water coverage. Process for 10 minutes (adjust for altitude).
- Turn off heat, let jars rest 5 minutes in canner, then transfer to towel-lined counter. Cool undisturbed 12–24 hours.
- Check seals, label, and store in cool, dark location. Best flavor develops after several weeks.
Notes
For added crispness, add 1/8 tsp Pickle Crisp (calcium chloride) per pint jar. Store sealed jars up to 18 months in a cool, dark place. Refrigerate after opening and use within 2–3 months.