Pickled Jalapenos

Make pickled jalapenos with this easy recipe. Quick pickled jalapenos can be made the day before and enjoyed on a variety of foods including nachos and chili. Also included are instructions for canning jalapenos.

Course Condiments

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 35.7kcal

Author Jenny Bullistron

Ingredients

12 large jalapenos cut into ⅛-1/4 inch thick rounds
2 teaspoons whole peppercorns
2 teaspoons allspice
2 teaspoons coriander seed
2 teaspoons dried oregano
1.5 cup water
2 cups white vinegar
2 tablespoons kosher salt

US Customary - Metric

Instructions

Mix the peppercorns, allspice, coriander seed, and oregano together in a small bowl and distribute evenly amongst your jars.
Slice the tops off of the jalapeno peppers; discard. Slice each peppers into ⅛-1/4 inch thick rounds, leaving the seeds and ribs intact. Stuff the sliced jalapeno peppers into the jars. Fills four 16-ounce jars.
In a small pot, heat the vinegar, water, and kosher salt over medium-high heat. Stir occasionally so that the salt dissolves. Reduce heat to medium and turn off heat just before the liquid begins to boil. Pour the brine on top of the jalapenos, leaving a ½-inch space at the top (headspace). Secure the lids and refrigerate overnight before serving.

Notes

To Can Pickled Jalapeño Peppers

Prepare canner by bringing water to a boil. In a separate pot, heat lids, bands, and jars in simmering water until ready to use.
In a separate pot, bring vinegar, water, kosher salt, peppercorns, allspice, coriander seed, and oregano to a boil. Boil for 5 minutes. Stir to make sure the salt is completely dissolved. Discard the peppercorns, allspice, coriander seed, and oregano.
To hot jars, add jalapeno rings leaving ½ inch of headspace. Ladle brine into your jars leaving ½ inch of headspace.
Wipe the rim of the jar so that it is dry. Screw on the lids and place in a water bath canner. The jars should be completely immersed in water.
Bring the water to a boil and process for 10 minutes. Remove jars, let cool, and wait until you hear a “pop.” This is the sign that your jars have sealed.
After 24 hours, check the jar seals. The jars should not move when you press on them. If a lid goes up and down, it has not canned and should be treated like a jar of quick pickled jalapenos. Store canned jars in a cool place until you are ready to use the peppers.

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