Do you love jalapeño peppers and your garden runneth over? Or do you just love that tangy heat of pickled jalapeños topping your beloved tacos, nachos, and such? You can make your own Pickled Jalapeño Peppers with this easy canning recipe!

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I happen to love pickled jalapeño peppers. My favorite way to eat them is on top of nachos. But you can have these peppers on all types of dishes from sandwiches, tacos, salads, and eggs. Yum!

5 Simple Ingredients

Just five simple ingredients and you can make your very own pickled jalapeño peppers. Besides fresh jalapeño peppers and garlic there a few particular ingredients that are needed. I highly recommend using distilled water for your peppers. Why? Because minerals (and chemicals) found in water can cause your pickled peppers to be cloudy. Also, the vinegar must be 5% acidity to achieve safe canning standards – nobody wants to get sick or waste their efforts on inedible pickles. Lastly, I also highly recommend pickle crisp granules. No matter which brand you prefer, these little granules keep your pickles crisp! If you are going to put in the effort, use the best ingredients.

Let’s Can Some Pickled Jalapeño Peppers

Let’s go over some safety before we get started. Always handle hot peppers with gloves. You just never know when you will come across a batch that can set your hands on fire! I have experienced this first hand, pun intended. Also, make sure that you cut peppers in a well-ventilated area. I cut mine outside. Fresh cut peppers can cause breathing problems and those pesky seeds fly everywhere – so outside it is!

I slice my peppers a little thinner than the recipe calls for because I prefer them in smaller slices. Your pieces can be up to an inch.

Discard the stems and the peppers are ready to go.

Get the canning area ready. Wash jars, lids, and rings. Heat the jars in the water bath canner. Prepare the pickling liquid in a small saucepan. I use a 4th burner pot that is convenient, heats quickly, and is easy to handle.

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Fill each hot jar with sliced peppers, leaving 1/2-in headspace. Headspace is measured from the top of the jar. I have a trusty canning funnel that has the measurements on it. You should tap the jar a bit (gently) to get the peppers packed in the jar. Once filled, top the peppers with the pickle crisp and fill the jar with prepared pickling liquid leaving 1/2-in headspace. Take a trusty bubble tool, chopstick, or then stick and remove air bubbles. Secure the lid and band and place the filled jar in the canner. Once all the jars are filled, process in the water bath canner for 10 minutes.

Yummy Pickled Jalapeño Peppers!

Long after the pepper plants are gone and winter has set in, I will be enjoying my home canned Pickled Jalapeño Peppers! With this easy recipe, you can too! Happy canning!

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