I love pickled jalapenos. Those things are delicious. No, not the ones that use apple cider vinegar. I am not a fan of pickling peppers with apple cider vinegar. The taste is not pleasant to me. I’m talking about the regular vinegar, canned jalapenos. I’ll eat those any day.

In our home, we put them on burgers, nachos, pizzas, omelets, etc. The fun doesn’t end with those. I find these to be spicy, sweet, and they have that rich jalapeno flavor that I personally enjoy. If you are looking for a good burger recipe, you should check out my recipe making delicious from-scratch burger patties. The Ultimate Wipe Your Face Burger Recipe. Or if you’re looking for a good pizza dough recipe, check out Summer Sourdough Pizza

I don’t include dill in this recipe, because we aren’t going for the dilly jalapeno flavor. We want a solid pickled jalapeno that doesn’t have anything taking away from the taste.

By the way, I use brown sugar in almost every single one of my recipes. I find it adds great flavor to any dish rather than white sugar. But hey, you do you.

Just remember, when you’re packing these jalapenos into the jars, pack them tight. They rise once you go through the canning process. Which causes them to rise to the top. This will leave you a lot of empty liquid space at the bottom of the jars.

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Pickled Jalapenos

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Servings: 2 Pints

Course: Preserves

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 12 Jalepenos
• 1 cup Water
• 3/4 cup Vinegar
• 1 tbsp Salt
• 6 tbsp Sugar
• 4 Garlic Cloves

Method

 

1. Add your water, vinegar, salt, sugar, and garlic cloves to a pot and bring them to a boil. Make sure the sugar and salt dissolve while you stir.
2. Slice your jalapeños while you're waiting.
3. Disinfect your jars and lids. Wash your jars with soap and baking soda. Then place them into the oven at 170 degrees for 10 minutes. For the lids, boil water and place your lids in a bowl. Then cover the lids with the boiling water for at least a couple of minutes if they've already been cleaned.
4. Place a large pot on the stove and turn it to medium-high heat.
5. Fill your jars with the jalapenos and garlic cloves. Then fill with the brine you've gotten to a boil. Allow for at least half an inch of headspace at the top.
6. Place your lids onto the jars. Tighten them almost all the way. Then place them into the larger pot that has the water heating up.
7. Turn the heat level to high to get that pot to a boil. Allow those jars to boil for 10-15 minutes.
8. Remove from heat and place onto a soft mat or kitchen towel on the counter to rest for at least 6 hours. Enjoy!

Notes

Everything you’ll be doing will be HOT so make sure you have the proper tools for success. 
Wait at least two weeks to enjoy.
Will last you up to 1 1/2 years shelf life typically.