Canned Pickled Jalapenos

If you’re ready to make Canned Pickled Jalapenos, you’re in the right place. Listen, it might sound weird, but don’t knock it until you try it. This simple recipe is great for a quick snack or a spicy and zesty topping for hot dogs, soups, salads, and more. 

Be certain to check out our 9 Canning Myths New Canners Need to Know Before Canning so that you know fact from fiction! 

Canned Pickled Jalapenos

While this recipe has jalapenos in it, it also has carrots and onions. And if you’re asking me, I’d pickle every vegetable I possibly can because I love that delicious pickled flavor.

Canned jalapenos are super nice to have because they’re great to add into chili or to blend with other ingredients to make a tasty salsa or even a spicy dip. This is super helpful if you grow jalapenos in your garden.

The biggest thing to keep in mind when it comes to canned jalapenos is that each jalapeno varies in spiciness and taste. Some might be mild, some might be sweet, and there are a few that just might burn your face right off! Okay, not literally burn your face off, but you get where I’m going with this.

Before you make canned pickled jalapenos can you tell how hot a pepper is by looking at it?

According to my husband, he can tell how hot a pepper is by smelling it. I don’t know because a jalapeno smells like a jalapeno to me. But I used to think I could tell how hot a pepper is simply by looking at it. Unfortunately, I found out that’s not the truth. Peppers are going to be hot if they’re going to be hot and that’s really all there is to it.

The secret to minimizing the heat or spiciness in a jalapeno is removing the seeds. A lot of the heat you feel in your mouth when biting down on a jalapeno is typically held in the seeds. 

Tips for Deseeding jalapenos

You don’t have to deseed the jalapenos for this recipe – it’s totally up to you. BUT if you do, there are some major tips that you’re going to want to keep in mind. 

You might want to consider wearing gloves. Latex or plastic clean gloves are fine and they just might be your saving grace. Jalapeno juice tends to stay on your hands even after you’ve washed them. The worst thing anyone can do when handling a spicy pepper is scratch their eyes or touch the areas around their eyes. If you’ve never experienced this pain, you definitely do not want this pain. Please, from personal experience, wear gloves when cutting jalapenos.  

If you’re worried about the hotness of a jalapeno, taste test it first just to be on the safe side. Canning something that is too hot for anyone to eat is just a big waste of food. Unless you have someone in your family who is a glutton for punishment. 

Now that I’ve taught you how to NOT have a slow burn hours after you’re prepping this canned pickled jalapeno recipe, and determining how hot your pickled jalapenos will be, are you ready to learn how to make pickled jalapenos? 

Ingredients needed to make canned pickled jalapenos with vinegar:

  • 1.5 lbs jalapenos
  • 4 large carrots
  • 1 yellow onion (medium-sized)

Brine:

Directions to make canned pickled jalapenos

1) Cleanliness first as always. So wash, chop, and slice vegetables for canning. Remove the tops of the jalapenos and cut them into fourths length-wise. Peel carrots and onion and cut into 1/4 slices. Chop carrots at an angle if desired.

2) Next fill 4 sterilized quart jars with sliced jalapenos, carrots, and onions. Add any variations to the jars at this time. Be sure to push vegetables so that they are below the threads of the jar and you have adequate headspace.

3) You will want to combine all your brine ingredients together in a large pot and bring them to a boil. Continue to boil until all the salt and sweetener are dissolved.

4) Now fill the jars with the hot brine leaving 1/2 inch headspace at the top. You want the contents of the jar to be completely covered, so push the vegetables down as needed.  Wipe down the edges of the jar and loosely screw on the sterilized lids. Process in a hot water bath for 10 minutes.

5) After the processing has completed, remove them from the water bath and let them cool on a rack or towel for at least 12 hours. Store in a cool dry place for 2-3 weeks before using for best flavor. Keep refrigerated after opening.

Other vegetables and spice that you can add to this spicy jalapeno recipe:

As you can see, this recipe is pretty versatile and leaves it wide open to add in other ingredients and veggies. Below are just a few suggestions on extra ingredients that you can always add-in. 

-cauliflower
-radish and pickling spice
-fresh garlic and bay leaves

How long do pickled jalapenos last?

I really don’t have an exact time. Remember I can be a bit of a canning rebel.  However, due to them being pickled, I’m going to say quite a while. The key is to make certain that the jar is sealed well so that it keeps it fresh. Once the jar has been unsealed (open), keep stored in the refrigerator.

These two steps should give your jalapeno mixture plenty of longevity to last. 

What goes well with jalapenos that are pickled?

I’ll literally eat this mixture by itself, but it’s great as a hot dog topping, a fun addition to coleslaw, or even a great topping to burgers and salads. 

When it comes to making an easy and delicious canning recipe, you can’t go wrong with these canned pickled jalapenos. It’s a great way to have garden-fresh veggies all year long! 

More Canning Resources

Canned Pickled Jalapenos

Canned Pickled Jalapenos

This recipe for canned jalapenos is really simple and easy to make!

Ingredients

  • 1.5 lbs jalapenos
  • 4 large carrots
  • 1 yellow onion (medium-sized)

Brine:

  • 8 cups white vinegar
  • 3 tbsp Pyure or sweetener of choice
  • 8 tsp pickling salt

Instructions


Wash, chops, and slice the vegetables for canning. Remove the tops of the jalapenos and cut them into fourths length-wise. Peel carrots and onion and cut into 1/4 slices. Chop carrots at an angle if desired.


2) Fill 4 sterilized quart jars with sliced jalapenos, carrots, and onions. Add any variations to the jars at this time. Be sure to push vegetables so that they are below the threads of the jar.


3) Next, combine all your brine ingredients together in a large pot and bring to a boil. Continue to boil until all the salt and sweetener are dissolved.


4) Fill the jars with the hot brine leaving 1/2 inch headspace at the top. You want the contents of the jar to be completely covered, so push the vegetables down as needed.


5) Wipe down the edges of the jar and loosely screw on the sterilized lids. Process in a hot water bath for 10 minutes.

6) When processing is done remove them from the water bath and let cool on a rack or towel for at least 12 hours. Store in a cool dry place for 2-3 weeks before using for best flavor. Keep refrigerated after opening.

Similar Posts