These Homemade Pickled Jalapeno Slices are easy to make and make enough to last a few months or longer. Once canned, you can keep these peppers at room temperature for up to one year. This way you can enjoy them all year long.
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A Family Favourite Topping
If your family is like ours, pickled jalapenos are used to top everything from nachos and tacos to cheeseburgers and hot dogs. We go through a lot of jars of pickled jalapenos.
A few years ago, we started growing our own jalapenos in the garden. Although we used most of the jalapenos in recipes, we always had a few left. That’s when I decided to make our own Pickled Jalapenos and can them for the winter months ahead of us. Now we plant extra jalapeno plants so we can make a batch or two of these Homemade Pickled Jalapenos to last all year long.
Made with five simple ingredients that can be found at any grocery store, this recipe is perfect for all the pickled jalapeno lovers in your family. All that is needed is white vinegar, water, pickling salt, sugar, and jalapenos. That’s it! Five ingredients. And these five ingredients are easy to find.
If you are not planning on doing a lot of canning, you can usually find pickling salt in bulk food stores. It can be found at Bulk Barn in Canada. If you can’t find pickling salt, then kosher salt can be substituted as long as it does not contain anti-caking agents. Table salt or Sea Salt is not the same. I highly recommend using pickling salt for the best results.
How to Make Homemade Pickled Jalapeno Slices
Mason jars are also needed. Make sure your jars have lids with a good seal, you will want to make sure the lids seal properly so you can store the finished product at room temperature for up to one year.
If you have never canned before, you can find all kinds of info online with a quick search. One of the best sites I have found for canning info and how-tos is the Bernardin Home Canning website. They have a great How-To Guide drop-down menu at the top of their site that gives you all the info you need to start canning.
Tips for Making this Recipe
When slicing the jalapenos, I like to wear disposable food-grade gloves. If I am only slicing one or two peppers, I don’t use gloves, but this recipe calls for 36 jalapenos. That is a good amount of peppers and they are hot and the juice of the peppers can be hard to wash off.
Time to Make this Recipe
The time to make this recipe is not long at all. It takes about 10 minutes to wash and slice the jalapeno peppers and that can be done while the jars are boiling and the brine is coming to a boil. Then about 10 minutes to fill the jars and cap them. Another 20 minutes to seal the jars in a water bath, which is the same water that was used to sterilize the jars in the canning pot. If you keep the canning pot filled with water after removing the jars and filling them, it won’t take long to bring the water back to a boil.
The longest part of this recipe is waiting 14 days of resting time. This is when the jalapeno peppers brine and the flavours come together. But it is definitely worth the wait.
The Finished Product
When you finally get to open a jar of these pickled jalapenos, it will have been worth it. The spiciness of the jalapeno mixed with the salty brine, combine to make a delicious pickled jalapeno. These are not as spicy as a fresh jalapeno and the peppers themselves will lose some of their heat over time. You will find the last jar not quite as hot as the first jar as the brine takes some of that heat out of the pepper.
Uses for Pickled Jalapenos
Homemade Pickled Jalapeno Slices can be used as a topping for burgers, hot dogs, nachos, and sandwiches. They can also be added to recipes where pickled jalapenos are an ingredient.
Recently we used them in Frito Pie. I also chop them to add to burritos. They also make a great pizza topping. We also use them to top Grilled Beer Brats.
Homemade Pickled Jalapeno Slices
- Canning Pot
- 4 Mason Jars, pint sized, with lids and rings
- 36 jalapenos, medium to large size
- ½ cup pickling salt
- 2 cups white vinegar
- 2 cups water
- 3 Tbsp sugar
- Place 4 mason jars in canning pot, fill with water and bring to a boil.
- In a separate large pot, pour, vinegar, water, salt and sugar in and stir. Bring to boil.
- Meanwhile, wash jalapenos and slice of the tops.
- Slice jalapenos into small rounds about ⅛ inch thick. Set aside
- When brine comes to a boil, stir and allow to boil for 3 minutes. Turn heat to low.
- When jars are boiled, remove jars one at a time and fill with jalapeno slices. Fill to just below neck of jar. Do not pack them, they should be touching but not packed in.
- Ladle brine into the jar, covering the slices completely.
- Place lid and ring on jar.
- Continue with next jar, working with one jar at a time until they are all filled.
- Place filled, capped jars back in canning pot and bring back to a boil. Make sure there is enough water in the pot to cover the jars completely and have another inch or so of water above the top of the jars.
- Allow water to boil for 20 minutes.
- Once boiled for 20 minutes, turn off heat and allow water to cool with jars in it for 30 minutes.
- Remove jars from water and dry them. Turn jars upside down for 10 minutes on a tea towel.
- Turn right side up and allow to sit at room temperature for 24 hours.
- After 24 hours, check lids to make sure they sealed. Press down lightly on lid and if it springs back, it did not seal properly. Any jars that did not seal should be placed in the fridge.
- All properly sealed jars can be stored at room temperature for another 13 days before serving.
- Once opened, store in fridge for up to 3 months.