Super Simple Canned Pickled Jalapeno Slices

We love adding a bit of spice in the form of pickled jalapeno slices to many things.  Pizza, nachos, a sandwich, a burger, and southwest rice are just a few of the things that this handy condiment adds a little extra deliciousness to.

We used to buy jars of these at the grocery store regularly.  And then we found out how easy they are to make, so we now stock the homegrown & home canned version.  This is a simple recipe that doesn't heat the kitchen up too much as the brine only needs to come to a boil and then the water bath processing takes a quick 5 minutes.  A relief on a hot and humid day.

If you are sensitive to hot peppers, consider wearing gloves when slicing them.  

Canned Pickled Jalapeno Slices
Makes: 3 pints

2 cups distilled white vinegar
2 cups water
2 Tablespoons pickling salt
1 pound jalapeno peppers, sliced into rings (no need to remove the seeds or interior membranes, discard the stems)

Prepare a boiling water bath and sterilize 3 pint jars and their lids according to water bath canning standards.  

Combine the vinegar, water, and salt (the brine) in a pot over high heat and bring to a boil.

Meanwhile, pack the pepper rings into sterilized jars.  Slowly pour the hot brine over each jar, leaving 1/2-inch headspace.  Using a plastic knife or wooden chopstick, run along the inside of the jar a few times to pop any air bubbles that may be trapped.  Check the headspace again and add more brine if necessary.  Using a damp paper towel, wipe the rims of the jars and apply the lids and rings.

Process in a boiling water bath for 5 minutes.

Let jalapeno slices cure at least 1 week prior to using.


  1. Thanks for sharing so quickly! I'm setting aside tomorrow as a day for canning/freezing tomatoes and peppers. I'll also post my grandmother's recipe for banana peppers...I love the flavor, they have a clove of garlic and she always put in a bit of Wesson had to be Wesson! Love those tried & true, handed-down recipes!

    Mary - Windy Meadows Farm

  2. Mary - no problem. It's such a simple recipe so it was easy to post. Oooohhhh....I can't wait for the banana pepper recipe. I do adore those as well!

  3. They look great however I think they are too spicy for me..have a great weekend.

  4. I use this recipe for all my jarred peppers and my preserves keep for years. It was given to me many years ago by an aging relative and there was one extra ingredient which I’d like to share. Add a tsp of sugar to each jar before pouring in the liquid. This is not to add sweetness but rather to keep your peppers hard and crisp. I’ve been using this tip for decades and it really does work.
    Thank for sharing this simple but great recipe


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