How to Can Pickled Jalapenos
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If you or someone in your family enjoys pickled jalapenos, then you should give this easy canning pickled jalapenos recipe a try. It is one of my favorite easy pickling recipes. You can either can them and store them for later, or you can just store them in your refrigerator, no canning required.
These pickled jalapenos are really easy to make. They are also called “cowboy candy.” I made them for my son who eats jars of pickled jalapenos from the store, and he really liked them.
One thing to note…this recipe calls for a lot of sugar, making these pickled peppers quite sweet. My sister loved them and quickly swiped a jar from me to take home, but my son thought they were a little too sweet for him.
So feel free to cut the sugar in this recipe in half, or leave the sugar out all together if you like. Leaving out the sugar will not affect this recipe so that you cannot can it, if that is what you are going to do with them.
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If you didn’t grow any jalapenos in your garden this year, during the summer you will likely be able to find them very inexpensively at local produce stands and farmer’s markets. That is where I got mine this year, and they weren’t expensive at all.
(Click on the video below to watch me making and canning pickled jalapenos, step by step.)
Pickled Jalapenos Recipe
1 lb. fresh jalapenos
2/3 c. cider vinegar
2 c. sugar
2 tbsp. mustard seed
1/4 tsp. turmeric
1/4 tsp. celery seed
1 tbsp. garlic powder
1/4 teaspoon cayenne pepper (optional)
If you have never sliced up a bunch of jalapenos before, it is a good idea to wear a pair of inexpensive disposable gloves while you are slicing them. I have done it twice now without the gloves, and I wish I hadn’t.
If you have any cuts on your hand it will really burn! And even if you can’t feel it on your skin, the jalapenos will remain on your skin for about 24 hours, so if you touch your eyes at all during that time, it will really burn. Trust me, it’s easier to just wear the gloves.
Slice the jalapenos into thin slices. In a small sauce pan mix together cider vinegar, sugar, turmeric, celery seed, mustard seed, garlic, and cayenne pepper. Bring to a boil and reduce heat, simmering for 5 minutes.
Add jalapenos to the pan and simmer for 5 more minutes.
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Pour jalapeno mixture into sterilized jars. If you are canning them, leave 1/4 inch headspace. Easily measure the headspace with this inexpensive canning funnel.
Process the prepared jars in a boiling water canner for 15 minutes.
If you are not canning them you can pour them into any type of storage container and just store them in the refrigerator. They will last for several months in the refrigerator.
I was really happy with how the first batch turned out. I am going to make some more to give away as Christmas presents!
Note: This recipe makes approximately 2 pints of pickled jalapenos.
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9 Comments on "Canning Pickled Jalapenos"
Can I add garlic? Looks yummy!
Have you tried this recipe with plain white vinegar rather than the cider vinegar? I don’t want any sweetness, and I’m wondering if the cider vinegar would add a sweetness??? Ignore my rating please. I haven’t tried the recipe yet, but couldn’t post my question without it.
Hi there! I will be making this recipe soon but I was wondering if this recipe would be good to use with any kind of pepper. I have habaneros I’d like to try without the sugar added.
Hi! I’m not 100% sure on that, but I would think you could substitute peppers as long as the rest of the recipe is the same.
Hi there, I tried this recipe but your recipe must be missing something. 2/3cups of vinegar is not enought to fill a jar. Is there water added for filler? I added a few cups of water so that the liquid could at least fill 2 half pint jars. Just double check your recipe please. The taste should be real good once it sits for a bit but boy is it concentrated heat.
Hi! The recipe is correct. Did you put the sugar in? When the sugar melts it will add to the volume of the liquid.
I watched your video on how to can pickled Jalapeño peppers, your video doesn’t match your recipe. In the video you only reference water and vinegar and salt.. Your recipe has spices but doesn’t include water. As one of your earlier comments states. How do you can pickled jalapeños with the spices or the way your video states, water, salt and vinegar. I’m a bit confused.
Hi! I’m really sorry about that! Both recipes are correct, they are just slightly different recipes. The video is showing how to make pickled jalapenos without sugar added. The recipe on this page shows how to make them with sugar or otherwise known as cowboy candy. So you can make them either way, depending on if you want them sweetened or not.
I found a pepper called Fooled You Jalapeno. It has the flavor of regular ones but NO heat. They are great. Use them just like the hot ones