The BEST Pickled Jalapenos Canning Recipe
Classic pickled jalapeno rings made with a simple but delicious brine that will make these your new favorite canned peppers. Like store-bought, but better!
The BEST Pickled Jalapenos Canning Recipe
Course: Condiments, Pickles, IngredientsCuisine: Mexican, Tex-Mex, SouthernDifficulty: Easy
Servings
7
PintsPrep time
30
minutesCooking time
40
minutesIngredients
3 1/2 lbs Fresh jalapeno peppers
2 cups Water
6 cups White vinegar (5% acidity)
2 Tablespoons White sugar
2 Tablespoons Kosher salt
1 Tablespoon Onion powder
6 cloves Garlic, peeled & smashed
Ground turmeric
Calcium chloride (Pickle Crisp)
Directions
- Remove jalapeno stems and slice peppers into 1/4-inch slices. Remove as much pith and seeds as you can.
- In a large pot, combine the water, vinegar, Kosher salt, white sugar, and onion powder. Bring to a boil, and then reduce to a low simmer until ready to put into the jars.
- Sanitize jars by simmering in water in the canning pot.
- Into each sanitized jar, add 1 smashed garlic clove and 1/4 teaspoon of ground turmeric.
- Pack the jalapeno rings into the jars. Fill up the jars tightly, pressing the peppers down to pack more in. Leave 1/2-inch of headspace at the top of the jar.
- Add 1/8 teaspoon of calcium chloride to each jar, right on top of the peppers.
- Ladle hot bring into the jars, making sure to leave that 1/2-inch of headspace.
- Check the headspace, de-bubble, and wipe the jar rims. Put on the lids and rings.
- Process in hot water bath canner for 10 minutes (adjust time for high altitude, if necessary).
Recipe Video
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