Pickled jalapenos

5 x x half-litre jars (US pint)

Course Pickles
Cuisine American
Keyword Peppers
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Yield 5 half-litre jars (US pint)
Calories 9 kcal


Metric - US Customary


  1. Wash, stem, seed the peppers.
  2. Slice into 2 cm (1 inch) slices or rings.
  3. Wash pepper slices, drain well.
  4. Pack into jars of desired sizes.
  5. Leave 2 cm (1/2 inch) headspace.
  6. 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.
  7. Add a pinch of Pickle Crisp to each jar (optional).
  8. Divvy the vinegar mixture out amongst the jars, leaving 2 cm (1/2 inch) headspace for all jar sizes.
  9. If you are short of the vinegar mixture, top up the jars with pure vinegar.
  10. Debubble, adjust headspace.
  11. Wipe jar rims.
  12. Put lids on.
  13. Process in a water bath or steam canner.
  14. Process jars (any of the 3 sizes) for 10 minutes; increase time as needed for your altitude.

Recipe Notes

With this quantity of jalapenos, you will want plastic or rubber gloves on, for sure. It's a lot different than just doing one or two peppers.

The Pickle Crisp is optional; it just helps to keep the pepper slices firmer.

How many seeds you leave is up to you; that's where a lot of the heat is.