Easy Pickled Jalapeños Canning Recipe (Water Bath)
You'll love this simple and easy tutorial for canning pickled jalapeños. These tangy pickled peppers are delicious on sandwiches, nachos, tacos, and so many other recipes. This water bath canning recipe is perfect for even the newest canners.
Servings: 4 pints
Equipment
Ingredients
- 3 pounds jalapeños
- 2 cups water
- 5 cups white vinegar
- 1 cup apple cider vinegar
- 1/2 cup pickling/canning salt
- 4 cloves garlic {roughly chopped}
Instructions
Making Pickled Jalapeños
- Always wear gloves while working with jalapeños.
- Remove the ends of the jalapeños, and cut into 1-inch rounds.3 pounds jalapeños
- In a large saucepan combine water, vinegar(s), pickling salt, and garlic. Bring to a boil for 30 seconds.2 cups water, 5 cups white vinegar, 1 cup apple cider vinegar, 1/2 cup pickling/canning salt, 4 cloves garlic
- Reduce the heat to medium, and cook the brine until the salt has dissolved (~2-3 minutes). Discard the garlic.
Canning Pickled Jalapeños
- Prepare water bath canner by filling it with water, so that there will be at least 1 inch of water over the tops of the jars.
- Wash and clean your jars. Fill with hot water or keep them warm in a clean dishwasher or oven.
- Wash your lids and set aside in clean place.
- Place a lid on the canner and set it on the stove with the burner set to high.
- Using a canning funnel, add the sliced jalapeños to the jars, gently tapping the jars on the counter to settle the pepper slices.
- Ladle the hot brine into your jars, leaving 1/2 inch of headspace (the amount of space between the top of the food in the jar and the top of the jar).
- Using a wet clean rag, wipe the rim to make sure there isn't any residue on the jars.
- Place a clean lid on the jar and then a ring. Tighten the ring to fingertip tight.
- Using canning tongs, add jars to the boiling water, and put the canner lid on. Pro tip: you must have at least 1 inch of water over the tops of the jars for safe canning.
- Process pints and half-pints based on the elevation guide below:*0-1,000 ft = 10 minutes*1,001-6,000 ft = 15 minutes*6,000 ft+ = 20 minutes
- Once the jars have been processed for the appropriate amount of time, remove the canner from the burner, wearing oven mitts carefully take off the lid of the canner, and allow it to sit for 5 minutes. Pro tip: I tend to just slide the canner into the middle of my stove, as it weighs a ton.
- Remove the jars using canning tongs and place them on towels on the counter undisturbed for 12-24 hours.
- After everything has cooled, check the seal by pushing down on the middle of the lid. If it doesn't give way, it's sealed. If the lid bows a little bit, put that in the fridge and use it within 3 weeks.
- Label the sealed jars, and store in a cool dark place for 12-18 months.
Notes
- Upon opening, store the jar in the fridge for up to three weeks.
- Makes 4-5 pints.
Nutrition
Serving: 1tbsp | Calories: 3kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 60mg | Potassium: 24mg | Fiber: 0g | Sugar: 0g | Vitamin A: 15IU | Vitamin C: 0.8mg | Calcium: 4mg | Iron: 0.1mg