If you’re new to water bath canning and looking for an easy project to start with, pickled jalapeños are a perfect choice. This simple recipe uses minimal ingredients, requires basic canning supplies, and results in deliciously tangy peppers that can be used on everything from nachos and burgers to sandwiches and salads. In this guide, we’ll walk you through the process step-by-step, including tips for beginners and the tools you’ll need to get started.
Why Pickled Jalapeños?
Crystal, the creator behind this canning recipe, shares her love for pickled jalapeños grown fresh from her Connecticut garden. After skipping a year due to pregnancy (and an aversion to the strong vinegar aroma), she’s back to fill her pantry with these spicy, crunchy treats. This project is perfect for those who are easily distracted or overwhelmed—because the process is forgiving and beginner-friendly.
Supplies You’ll Need
You don’t need a water bath canner to get started—you can use a large stockpot with a lid and a makeshift rack (like rolled-up aluminum foil) to lift the jars off the bottom.
Basic canning supplies include:
12 half-pint (jelly) jars
Regular mouth lids and bands
Canning funnel
Ladle
Bubble remover/headspace tool
Pickle packer (optional but helpful)
Lint-free rag or paper towels
Pot for the brine
Stockpot or water bath canner with a lid and rack
Gloves (highly recommended for handling hot peppers)
Ingredients
Fresh jalapeños (about 6–8 cups, sliced into rings)
6 cups distilled white vinegar
2 cups filtered water
1–2 cloves of sliced garlic
1/16 tsp Pickle Crisp per jar (optional but keeps the jalapeños crunchy)
Step-by-Step Canning Instructions
1. Prep the Jalapeños
Wash your jalapeños thoroughly and slice them into rings about 1/8″ thick. Use gloves to avoid skin irritation or accidental contact with your eyes. Place sliced peppers in a bowl and set aside.
2. Make the Brine
In a pot, combine 6 cups vinegar, 2 cups water, and sliced garlic. Bring to a boil and let it simmer for 5 minutes. Then remove from heat and set aside.
3. Sterilize Jars and Lids
Wash jars, lids, and bands with warm, soapy water. You don’t need to boil the lids, but do ensure they’re clean and ready to use.
4. Fill the Jars
Pack the sliced jalapeños into each jar, pressing down with a pickle packer if needed. Leave ½ inch headspace at the top of each jar. Add 1/16 teaspoon of Pickle Crisp to each jar (optional).
5. Add Brine
Use a ladle and funnel to pour the hot brine over the peppers, still leaving ½ inch of headspace. Use your bubble remover to release trapped air and adjust liquid if needed.
6. Wipe Rims and Seal Jars
Wipe each jar rim with a vinegar-dampened lint-free cloth to ensure a clean seal. Place lids on the jars and screw the bands on finger tight—secure, but not too tight.
7. Process the Jars
Place jars in the canner or stockpot with at least 1 inch of water above the lids. Bring to a rolling boil and process for 10 minutes. When time is up, turn off heat and let the jars sit in the hot water for 5 minutes.
8. Cool and Store
Carefully remove the jars and set them on a towel-lined counter. Let them sit for 24 hours. After cooling, check the seals. If the center of the lid pops back when pressed, it did not seal correctly and should be refrigerated and used first.
9. Label and Store
Label each jar with the date. Remove the bands before storing in your pantry to avoid rust and false seals. Properly sealed jars will keep for up to a year in a cool, dark place.
Crystal’s Pro Tips for Canning Success
Stick to safe modifications: You can swap peppers for variety, but don’t change the vinegar-to-water ratio or headspace measurements, as these affect safety.
Avoid distractions: This recipe is easy enough for busy home cooks. Even if you make small mistakes, it’s very forgiving.
Choose the right jar size: Half-pint jars are ideal for most uses like nachos and burgers.
Watch for hot pepper oils: Always wear gloves and avoid touching your face.
Helpful Links & Resources
Crystal includes timestamps and product links in her video description, including Amazon and local store alternatives like Walmart and Tractor Supply for canning supplies. If you’re shopping online, be sure to compare prices!
Final Thoughts
Pickled jalapeños are a fantastic way to preserve a bumper crop of peppers and add a spicy, zesty flavor to your meals year-round. Whether you’re a seasoned canner or just starting out, this simple, satisfying recipe will have you filling your pantry in no time. Be sure to check your seals, label your jars, and enjoy the fruits of your garden long after the season ends.
