Pickled Jalapeño Peppers

Introduction: Pickled Jalapeño Peppers

Pickled jalapeños are a favorite of mine. I was able to pick up these lovely colorful jalapeños from the farmers market this weekend, so I decided to do some canning. What I love about this recipe is that you have two options: canning them in a water bath or pickling them and sticking them in the refrigerator. If you're canning the jars, it is best to let them cure for 4-6 weeks, however, you can eat them within a few days. The canned peppers are good for at least a year. If you are pickling them and storing them in the refrigerator, they will last several months. I was able to make 3 pints using a little over a pound of jalapeños. This recipe can also be found at gardengirlrecipes.com.



1 pound jalapeños

1½ cups + 3 tablespoons white distilled vinegar

1½ cups + 3 tablespoons water

1½ tablespoons sugar

1½ teaspoons salt

1½ teaspoons whole black peppercorns

3/4 teaspoon whole cumin seeds

3/4 teaspoon whole coriander seeds

3 bay leaf

3 whole garlic clove, peeled

Step 1: Slice Jalapeños

Slice the jalapeños into 1/8" rounds.

Step 2: Prepare Vinegar Mixture

Combine the vinegar, water, and sugar in a pot and keep warm.

Step 3: Prepare Spices

Place ½ teaspoon salt, ½ teaspoon whole black peppercorns, 1/4 teaspoon whole cumin seeds, 1/4 teaspoon whole coriander seeds, 1 bay leaf, and 1 garlic clove inside each pint jar.

Step 4: ​Add Jalapeños

Add jalapeño slices, pressing down and packing them in compactly until jars are filled.

Step 5: Add Vinegar Mixture

Pour the vinegar mixture over the jalapeños leaving 1/2" headspace.

Step 6: Process in Water Bath

Remove any air bubbles, wipe the rims, add the hot lids/rings, and process in a water bath for 12 minutes. Adjust the time for elevation, if needed. Turn off heat, remove the cover, and leave the jars in the water for 5 additional minutes.

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    5 years ago

    "Adjust the time for elevation" ?!

    Garden Girl Recipes
    Garden Girl Recipes

    Reply 5 years ago

    A higher altitude can affect your fresh preserving recipes. As your altitude goes above 1000 feet above sea level the atmospheric pressure is reduced. This causes water to boil at temperatures lower than 212 degrees Fahrenheit. Here is a chart. I live about 3500 feet above sea level, so I add an additional 10 minute when using a water bath.


    5 years ago

    I love fresh pickled jalapenos!! Cannot wait for this years first crop! Look amazing by the way :-)


    5 years ago

    At the moment lot of Saliva in my mouth ... sluuurrrpp