Pickling jalapenos is SUPER simple. I love to have canned jalapenos in the pantry to add to certain dishes like Mexican casseroles, taquitos and tacos.
1/4 cups of vinegar
1/4 cup of water
1/4 cup of canning salt
2 tbsp of pickling seasoning
1-2 cups of sliced jalapenos
4 half pint mason jars
Start by getting your jars and lids sanitized. Sanitize lids in boiling hot water by bringing a sauce pan full of water to a boil then remove from heat. Place seals and rings into hot water until needed. Sanitize your jars by bringing your water caner half full of water to a boil and place jars in the caner. Allow jars to boil for 15 mins. Then remove with jar lifter and set a side.
Wash jalapenos thoroughly, anything you are canning should be washed well to prevent contamination. Then slice jalapenos and set aside. In a sauce pan combine water, vinegar, and salt while bringing to a boil, stirring until salt is dissolved. Remove from heat. Pack sanitized jars with sliced jalapenos. Press the jalapenos down into the jar firmly. I try to pack as many little peppers as I can in the jars. Sprinkle roughly 1/4 of the pickling salt into the jars and pour the brine mixture into the jar leaving 1/4″ head space.
Place the lids on the jars and place into caner with boiling water. Allow jars to boil for 10 minutes. Then remove with the jar lifter and place on the counter to cool and set for 24 hours. Normally you will here a pop when the jars have sealed but after 24 hours check the seal by pressing on the lid, the lid shouldn’t move up nor down. If it does it didn’t seal correctly and should be stored in the fridge and used in a timely manner.
This recipe yields four half pint mason jars of pickled jalapenos. They typically last a year in your pantry. Check out some of my other recipes that you can use these delicious pickled peppers in like my Mexican Cornbread Casserole or my Pickled Jalapeno & Beef Taquitos.
Grow it. Pick it.Cook it. Eat it.