Pickling Jalapeños

In September I enjoy getting my Jalapeños ready for canning. Pickled Jalapeños are great on Nachos, of course 😉 .

Don’t worry, this procedure is the easier method then the old canning process, as well, your Jalapeños will still have a nice bite to then. Just like you bought them at the supermarket.

You’ll need Mason Canning Jars with Seal lids and metal rings.

Without further ado, here’s the recipe:

Pickled Jalapeños

Ingredients for 2 quarts jars ( If you have more to pickled, like I do, just x it by the amount of jars ) :

3 cup of water

1 cup of Pickling Vinegar

1/4 cup of Course Salt

8 cups of Sliced Jalapeños ( caution : wear disposable gloves when cutting Jalapeños into slices)

2 whole cloves garlic

Method :

1. Slice Jalapeños ( caution : wear disposable gloves when cutting Jalapeños into slices. If you want less spicy, wash sliced jalapeños in cold water and rinse well to remove some of the seeds. Just be careful. Turn on a fan or wear eye protection if necessary when rinsing.)

2. Place jars, lids and metal rings into dishwasher and clean well.

3. Remove jars from dishwasher and place on baking sheet. Place in preheated oven at 350 degrees F. Set timer for 15 minutes.

4. Meanwhile, in large pot place in 3 cups of water, 1 cup of Pickling Vinegar and 1/4 cup course pickling salt. Bring to a hard boil then turn off heat. This is your Vinegar Brine.

5. Get a smaller pot and place water in it. Place in the lids and bring to a boil.

6. Once the jars are ready, take out of the oven and let cool down on your counter. Do NOT place in fridge!

7. Once the jars are cool to handle, cut one cloves of garlic for each jar. Place in bottom of jar.

8. Now pack in the sliced jalapeños, 1/8 inch to the rim.

9. Fill each jars full of vinegar brine.

10. With the hot boiling water, take a paper towel and dip in hot water. Clean the outer rim of each jars.

11. Now, carefully remove the lids from the hot boiling water w/ a fork or a canning magnet 🧲. Carefully place on top of jars.

12. Tighten with the metal rings. Let set on the counter until you hear the lids “popping” noise. This popping let’s you know the jars are sealed. Once this is done, place in your pantry and wait at least 6 weeks before you open one.

I hope you enjoy my latest recipe. Please take a minute to share with your friends.

Please support my efforts by purchasing my 2020 – 3rd edition of my cookbook “ Canadian Recipes of the Great White North”

Read more about my book HERE

Thank you,

Chef Bari

Canadian Recipes of the Great White North


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