Home-canned pickled jalapenos are great to have on hand.
They taste way better than tinned ones from the store, because they are missing the tinny taste. They taste very fresh.
Using jars of different sizes increases your chance of having just the right jar size on hand to open, reducing wastage.
These are handy as a garnish on top of a black bean and corn salad, in dirty rice dishes, as a layer in a Tex-Mex dip, etc.
If you have a pressure canner, you have the option to can jalapenos as plain jalapeno peppers.
Jar size choices: Either 125 ml (4 oz) OR quarter-litre (½ US pint / 250 ml / 8 oz) OR half-litre (1 US pint / 500 ml/ 16 oz)
Processing method: Water bath or steam canning
Yield: 5 x half-litre (US pint) jars
Headspace: 2 cm (½ inch)
Processing time: 10 minutes regardless of size chosen
- 1 ¼ kg jalapeno peppers (2 ¾ lbs)
- 1 ½ litres white vinegar (5% acidity or higher. 6 cups / 48 oz)
- 500 ml water (2 cups / 16 oz)
- 3 cloves garlic (crushed)
- Pickle Crisp (optional)
- Wash, stem, seed the peppers.
- Slice into 3 cm (1 inch) slices or rings.
- Pack into jars of desired sizes.
- Leave 2 cm (½ inch) headspace.
- In a pot, bring to a boil the vinegar, water and garlic; simmer on low for 5 minutes, then strain out and discard the garlic.
- Add a pinch of Pickle Crisp to each jar (optional).
- Divvy the vinegar mixture out amongst the jars, leaving 2 cm (½ inch) headspace for all jar sizes.
- If you are short of the vinegar mixture, top up the jars with pure vinegar.
- Debubble, adjust headspace.
- Wipe jar rims.
- Put lids on.
- Process in a water bath or steam canner.
- Process jars (any of the 3 sizes) for 10 minutes; increase time as needed for your altitude.
How to water bath process.
How to steam can.
When water-bath canning or steam canning, you must adjust the processing time for your altitude.
More information about Sugar and Salt-Free Canning in general.
Australia and New Zealand vinegar strength special notes.
What is the shelf life of home canned goods?
Hot Peppers. In: Ball Blue Book. Muncie, Indiana: Healthmark LLC / Jarden Home Brands. Edition 37. 2014. Page 92.
Modifications made: none.
Serving size: 30 g / ¼ cup
Per 30 g / ¼ cup: 9 calories, 0 mg sodium
Weight Watchers PointsPlus®: Per 30 g / ¼ cup, 0 points
* Nutrition info provided by https://caloriecount.about.com
* PointsPlus™ calculated by healthycanning.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.
Cooking from canning recipes
Hello. If I don’t have as many jalapeños as the recipe calls for (just under a pound, from my garden), if I keep the same ratio of water to vinegar but make not as much, is it still safe? As in, if I do 1 cup water to 3 cups vinegar? I assume that it would be, as I would have a ton of leftover brine not being used. Thanks.
As you said, yes, just keep the ratios called for in the recipe.
Can similar sized peppers like biquinhos be substituted for jalapenos? Or is there another approved canning recipe for pickled small & hot peppers?
The recipe source in Ball is hot peppers in general, so yes, that would be fine.
I want to can whole pickled Pepperoncini but all the recipes I have found so far for pickled peppers instruct to slice into rings or cut into 1 inch pieces. Would the processing time be different, or can I even do this?
See here for pickling whole hot peppers: https://nchfp.uga.edu/how/can_06/pickled_hot_peppers.html
Based on your other post that explains the 1:1 rule of Water and Vinegar, can this be hot water bathed using a 1:1 ratio of water/vinegar? I have seen multiple recipes for pickled jalapeños that are in essence: 1:1 cup water and vinegar, 1 Tb salt and 1 clove garlic. Is the higher vinegar ratio in this recipe for getting a more “pickled” flavor or for safety sake? Great website! Just came across it today and I plan on really digging into it as we can and preserve a lot of food!
Hi Adam, tested recipes were meant to be followed as written, especially when it comes to critical factors such as pH and density. Here’s some info on how you may tweak canning recipes.
Hi , I’ve pickled Hungarian wax peppers for years . Like my dad did, I pack the jars w clean peppers and cover w just boiled vin/water, then seal. I’ve never processed after just let them seal. Never had a prob . Have I just been lucky? I have a batch of peppers/green beans I did last week . After reading things today I’m suddenly concerned. Should I chuck them out or try processing them? Please help.
Hi Eric, your canning methods are not safe and need updating. Please check with one of these Master Food Preserver help groups.
Is it normal for the liquid to be cloudy?
No, it should not normally be cloudy. Did you work through this Ball Blue Book recipe on this page? To discuss what could have gone wrong, check with a Master Food Preserver group: https://www.healthycanning.com/master-food-preserver-courses/ .
Colleen J Campbell
Can these be stored at room temperature? I was under the impression that pickling by water bath was only good in the fridge for a couple of months.
Not sure where you got that impression from. These are self-stable in sealed jars, yes. See shelf-life: https://www.healthycanning.com/jar-sizes/
probably because you used iodised salt, you just have to get the non iodised or special canning salt. It’s the iodine making it cloudy, that’s all, perfectly edible