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Homemade Canned Pickled Jalapeños in a jar.

Pickled Jalapeños

Homemade Pickled Jalapeños are easy to make! This simple recipe, which uses the waterbath canning method, makes tasty and crisp homemade pickled jalapeños slices. 

Keyword pickled jalapenos
Prep Time 50 minutes
Cook Time 10 minutes
Total Time 1 hour
Servings 2 pints
Calories 18 kcal


  • 1 1/2 pounds jalapeños peppers
  • 3 1/2 cups white vinegar (MUST be 5% acidity)
  • 1 cup water
  • 1 tablespoon pickling salt, optional
  • Ball® Pickle Crisp or Mrs. Wages Xtra Crunch, optional


  1. Slice Peppers: Wash peppers and cut off steams. Slice peppers into 1/4-inch thick rings. Wear gloves for this step to avoid burning your hands. And do NOT touch your eyes or any other sensitive body parts.
  2. Heat Jars: Place a rack into the bottom of a large pot. Fill pot with enough water to cover jars. Submerge jars in water. Bring water to a simmer, 180 degrees. Simmer jars for 10 minutes. (Since the peppers process for 10 minutes, you don’t need to boil the jars.)
  3. Prepare the Brine: While the jars heat, combine vinegar, water, and salt medium saucepan. Boil for five minutes.
  4. Pack Jars. Remove jars from the water. Pack the peppers into hot jars, leaving 1/2 inch headspace. Add 1/4 teaspoon Pickle Crisp to each jar, if desired.
  5. Add Brine. Ladle brine into jars, leaving 1/2 inch headspace. Using a wooden chopstick, bubble tool, or soft rubber spatula, remove air bubbles. Measure headspace. Add more brine if needed.
  6. Clean Rim and Apply Lids. Wipe rim with clean, damp cloth. Place lid on jar. Screw on band to "fingertip tight." You should feel some resistance but you don't want to crank the band on too tight. 
  7. Process Jars. Lower jars into pot. Water should cover jars by 1 to 2-inches after all jars are in the pot. Cover the pot. Return water to a boil. Process for 10 minutes. (Start the timer once the water returns to a boil.) Be sure to maintain a rolling boil during the entire 10 minute processing time.

    When processing time completes, turn off the burner and remove lid. Wait 5 minutes before removing jars from the pot. Lift the jars out of the water straight. Avoid tipping the jars. Place hot jars on a towel-lined counter or wood cutting board. Allow jars to cool for 24 hours.

  8. Check Seals. Press the center of the lid. It should not move. Remove outer ring. Gently try to lift the lid off the jar. It should not move. Wipe jars. Label. If any jar didn’t seal, place into the refrigerator and enjoy within a week or so. 

  9. Store: Place jars in a cool place out of direct sunlight. For best flavor, wait six weeks before enjoying the peppers.