Homemade pickled peppers using red and green jalapeno peppers. These pickled peppers are perfect for adding to nachos, enchiladas or sandwiches.
Recipe includes step by step directions for canning the peppers using a water bath canner.
Pickled jalapeno peppers
Sometimes our garden produces an abundance of produce. This year we ended up with lot of hot chile peppers including jalapenos. We also received extra peppers from our neighbors!
Having so much fresh produce is a great thing, but finding ways to use it up can be challenging. We roast and freeze peppers, and this year I also decided to can pickled peppers.
Pickling peppers isn't difficult and if you process them using a water bath canner, the peppers are shelf stable and can be stored at room temperature.
Just imagine pulling out a jar of homemade pickled peppers in the middle of the winter!
These pickled jalapenos are perfect on nachos, tacos, and burritos. Add to a sandwich or in some guacamole or use when making shredded chicken.
If you are new to canning, you'll want to read How to Water Bath Can before you begin!
Key ingredients
- Peppers - I used green jalapenos and red fresno peppers. You can use any type of hot chile pepper.
- Vinegar - Plain distilled vinegar. You want at least 5% acidity to make these safe for canning
- Pickling salt - or any salt without iodine or anti-caking ingredients. Canning salt or kosher salt are good options
Step by step directions
- Wash canning jars and canning lids in hot soapy water. Rinse well and let air dry.
- Wash peppers in cool water
- Slice peppers into evenly sized pieces
- Place peppers in prepared jars
- Bring water, vinegar and salt to a boil
- Pour hot vinegar mixture over jalapenos, leaving ½ inch head space from the top of the jar
- Remove bubbles from jar. I lightly tap my jar and use a plastic knife around the sides of the jar to help remove the bubbles.
- Wipe down rim of jar with a clean cloth
- Add lid and ring band
- Place jars in a water bath canner. The canner should be filled with hot water that covers the top of the jars by 1 inch.
- Cover canner and bring to a boil
- Boil pint jars for at least 10 minutes making certain you are adding additional time for your elevation (see chart below)
Elevation adjustment
You must adjust your processing time according to your elevation. If you are located anywhere above 1000 feet above sea level, please add the following time to your total processing time.
| Altitude Feet | Increase Processing Time |
|---|---|
| 1,001- 3,000 3,001- 6,000 6,001- 8,000 8,001-10,000 | 5 minutes 10 minutes 15 minutes 20 minutes |
Recipe tips
- Wear gloves when handling the peppers. Peppers are hot and the oil from the peppers can sting your hands and if you touch other areas, like your eyes, that area will burn too.
- Use fresh, high quality peppers
- You can pickle one jar or ten jars depending on the amount of peppers on hand, the size of your water bath canner and the amount of storage space available to store the canned jar
- When pouring the hot brine onto the peppers, be cautious when breathing the steam as it comes off the peppers. The heat from the peppers mixes with the steam and is difficult to breath in.
- Select pint sized jars or half-pint sized jars depending on your needs
- Once opened, store pickled peppers along with the brine in the refrigerator for 2-3 months
Recipe Faqs
Once opened, store the pickled peppers with their brine in the refrigerator for 2-3 months.
Unopened jars that have been processed in a hot water bath will maintain their quality for up to one year.
You can eat the pickled peppers right away, but they will be best if you can wait at least 3 weeks before eating. This will allow enough time for the peppers to fully be pickled.
Safe canned food
Improperly home canned food can carry the risk of causing botulism. If eaten, this can cause a serious form of food poisoning that can lead to paralysis or death. Please follow safety procedures and inspect your food before consuming.
- Always inspect your home canned food before eating
- If in doubt, throw it out!!! The FDA recommends throwing out the food and the jar.
- Do not taste if in doubt!
- Throw it out if -
- the can is bulging, leaking or swollen
- the container looks damaged or abnormal
- the container spurts liquid or foam when opened
- the food is moldy, discolored or smells bad
- the seal is no longer intact when you examine the food
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Be certain to check out all my home canning recipes!
Pickled Peppers
Ingredients
- 3 pounds peppers (jalapenos or other hot peppers)
- 6 cups white distilled vinegar (at least 5% acidity)
- 2 cups water
- 4 teaspoons canning salt
Instructions
- Wash canning jars and canning lids in hot soapy water. Rinse well and let air dry.
- Wash peppers in cool water3 pounds peppers
- Slice peppers into evenly sized pieces
- Place peppers in prepared jars
- Bring water, vinegar and salt to a boil
- Pour hot vinegar mixture over jalapenos, leaving ½ inch head space from the top of the jar6 cups white distilled vinegar, 2 cups water, 4 teaspoons canning salt
- Remove bubbles from jar. I lightly tap my jar and use a plastic knife around the sides of the jar to help remove the bubbles.
- Place jars in a water bath canner. The canner should be filled with hot water that covers the top of the jars by 1 inch.Cover canner and bring to a boil
- Boil pint jars for at least 10 minutes making certain you are adding additional time for your elevation (see chart below)
Notes
- Wear gloves when handling the peppers. Peppers are hot and the oil from the peppers can sting your hands and if you touch other areas, like your eyes, that area will burn too.
- Use fresh, high quality peppers
- You can pickle one jar or ten jars depending on the amount of peppers on hand, the size of your water bath canner and the amount of storage space available to store the canned jars
- When pouring the hot brine onto the peppers, be cautious when breathing the steam as it comes off the peppers. The heat from the peppers mixes with the steam and is difficult to breath in.
- Select pint sized jars or half-pint sized jars depending on your needs
- Once opened, store pickled peppers along with the brine in the refrigerator for 2-3 months
- 1,001- 3,000 ft. - add 5 minutes
- 3,001- 6,000 ft. - add 10 minutes
- 6,001- 8,000 ft. - add 15 minutes
- 8,001-10,000 ft. - add 20 minutes
Laks says
Oh..another Qs ..can I use clean, wide mouthed bottles to pickle the peppers? 🤔
Kathy says
I suggest using only jars that are specifically made for canning.
Laks says
I got most part of your well explained recipe except the elevation part of it. 🤔
What does that imply?
Also can I use any deep pot with lid for the water bath canning ? Lastly, what's the proportion of water to vinegar if I use 1 lb of pepper? Thanks in advance 🙏
Kathy says
Hello,
- The elevation refers to how many feet above sea level you are located. There is a chart explaining how to adjust your processing time depending on where you are located.
- You can use any deep pot as long as the you can cover you jars with at least one inch of water. It is best practice to have some sort of rack in the bottom of your pot too. I have canned before without a rack, but you do risk jars breaking when placed directly on the bottom of the pot.
- My recipe calls for 3 pounds of peppers. If you're wanting to do one pound, the ratio will stay the same. Use 2 cups of vinegar and 2/3 cups of water.
Kathy
David @ Spiced says
So the first thing I thought of when I read this post was Peter Piper and his picking of the peck of pickled peppers. Of course, you can't really pick a pickled pepper, but still. 🙂 I do love pickled jalapeno peppers on sandwiches and nachos, and jalapenos grow quite well here in New York. I normally just freeze them, but I should try pickling them next year!
Kathy says
Oh trust me...that has been on repeat in my mind too! We freeze a lot of peppers, but these are another way to use up that crop of peppers...or should I say peck of pepper! 🙂