Description
These canned pickled jalapeños are the perfect spicy, tangy addition to your pantry. Crisp, flavorful, and long-lasting, this easy home canning recipe lets you preserve the heat of summer in every jar. Great on nachos, tacos, sandwiches, and more, these jalapeño rings add bold flavor to everyday meals and make excellent edible gifts too.
Ingredients
36 large jalapeños, sliced into 1/4-inch rings (stems removed)
5 cups white vinegar
5 cups water
1/2 cup pickling salt
Instructions
Wash and slice jalapeños into 1/4-inch rings, wearing gloves for safety.
Pack hot, sterilized jars with sliced jalapeños, leaving 1/2 inch headspace.
In a saucepan, combine vinegar, water, and pickling salt. Stir and bring to a boil until salt dissolves.
Ladle the hot brine over the peppers, maintaining 1/2 inch headspace.
Use a clean knife to release air bubbles. Wipe rims, apply lids, and tighten bands fingertip-tight.
Process jars in a boiling water bath for 10 minutes.
Remove jars and let cool for 24 hours on a towel-lined surface.
Check seals, label, and store in a cool, dark place.
Notes
Use pickling salt to avoid cloudiness.
Keep jars hot until ready to fill.
For best flavor, allow jars to sit for 2 weeks before opening.
This recipe is suitable for long-term pantry storage when properly canned.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Condiment, Pickles, Preserves
- Method: Canning (Water Bath)
- Cuisine: American