Canning is something new to me and I am glad I got introduced to it by my friends Scott and Tanis. We used to make salsa and pickles and can them for later. Once you taste the home-made pickles, you will not be going back to the store bought ones. It tastes great and is easy to make too, so why not try it at home.
As with anything new, I was skeptical and nervous before my first canning experience. But, it all turned out OK and all the jars sealed with no problem. Remember to sterilize the jars before using and also place the filled jars in the boiling water for the time mentioned. You can reuse the jars and the bands, but you have to buy new lids for canning. Compared to the traditional Indian pickles, these are a breeze to make and you will surely love it. Off to the recipe. Recipe from my friend Tanis.
Pickled Jalapenos
Easy pickled jalapenos.
Ingredients:
- For Brine
- water - 4 cups
- vinegar - 2 cups (5% acidity)
- pickling salt - 1/3 cup
- Spices per Pint Jar
- dill seed - 1/2 tsp
- garlic - 1/8 tsp (minced)
- For Pickle
- jalapeno - as needed - cut into thin slices
Instructions:
Wash and slice the jalapenos thinly. Prepare the brine solution by bringing water, vinegar and pickling salt to a boil and simmer.
Sterilize the mason jars and lids and pack jalapenos into each jar tightly. To each jar add the spices (dill seed and garlic). Fill to 1/4" head space with hot brine that is simmering.
Place the covered jars in boiling water and process for 12 minutes. Allow to cool and check for seals. (Refer to notes.)
1. For the amount given for brine, we were able to fill 5 pint jars. (We had a little brine left over).
2. Checking for seals: The center of the lids get pushed in when sealed. So, if the center is wobbly when pressed, it is not sealed. All of ours were sealed within 30 minutes. You will hear a "pop" sound when the jar seals.
3. Canned stuff stay good for a long time. We have had our canned salsa and pickles stay for more than 2 years. Of course, you have to finish it within a reasonable amount of time once the jar is opened.
4. After filling the jar, wipe the top with a towel and then close with lid and band.
1 year ago: Hummus wrap with vegetables.
2 years ago: Tomato Kuruma
Pictorial
1. Jalapenos washed and ready.
2. Slice them into thin slices. I used a mandolin slicer.
3. Take water, vinegar and pickling salt in a vessel and bring to a boil. Simmer.
4. Bring water to a boil and sterilize the mason jars and lids for about 10 minutes. Remove carefully from boiling water using tongs. You do not have to sterilize the bands.
5. Pack the jalapenos into the jar. Add garlic and dill seeds.
6. Fill to 1/4" head space with hot brine that is simmering.
7. In a few minutes you will start to see the jalapenos change color while the brine works its magic. 
8. Cover the jars and place in boiling water and process for 12 minutes. Once cooled, check for seals. (Refer to notes).
9. This is the kit that I bought for canning and it was very useful. 
Pickles ready for the year.
Enjoy!
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Simple easy to follow recipe. My Mexican friend wants me to make them and sell them to her. I just like to make them for folks. Good job thanks.
I love pickled Jalapenos and have found they are truly good on a grilled cheese sandwich.
You said you used your mandolin slicer…is it a regular size French slicer and how did you place the peppers on the blade? Thanks, my garden has ended but I have three plants of jalapenos that need desperately picking!
It is a regular slicer and we sliced the peppers by holding on to the stem.
Very concise and to the point recipe. Love the pictures added as well.
Will have to try as soon as I have enough jalapeños.
Thank you!
Are they “Hot”, mild or do they taste like a pickle? I would like to make them as long as they still taste like a jalapeño.
They taste like jalapeno and not very hot.
Are these jalapenos crisp or soft?
Once pickled, they are soft.
Just wanted to let you know that I re-use my lids for canning and they almost always seal well–as long as you sterilize them and check underneath that none of the plastic/rubber seal has been damaged, and the lid has no dents, it should work.
My personal experience with lids brand new has been be careful what you buy, the new lids have less sealant for the first process, let alone the next, store bought though, maybe you use different better type but Ball an Kerr not good for second use and with Kerr I have lost tomato juice due to bad lids, darc
can not wait to try this
I just made a jar full of my home grown Hybrid Ex – Large Jalapenos…I am in Pakistan..did this first time… Hurray… Nice Effort
Pickle jalapeños are these sweet? Never really tried them I’m looking to make some kind of honey flavored jalapeños and can’t find anything to make on my own I’m thinking about start canning but not sure about adding flavor and all. Any help is appreciate
These are not sweet. The only way I have pickled is this vinegar method. If I come across any recipe using honey, will update the recipe.
I have used the Mrs wages brand ” bread and butter pickle mix” for jalapeno s and it was wonderful
Look on food network under Pickled jalapeño they have a recipe with optional garlic, black peppercorns and honey
This is a very good recipe. Can you send me your pickle recipe or post it.
How many pounds of jalapeño’s did you use to make 5-6 pints?
I am sorry, I did not measure since they were straight from my garden and I used as much as I could slice. One suggestion would be to see how many jars of jalapeno slices you have and prepare brine accordingly.
delicious
love this jalapeno pickle, haven’t tried canning…looks like simple and easy process wit ur detailed pics
awesome pictures…lovely effort…
love jalapenos a lot and pickles looks so so yumm dear
Very well done
Looks yum and something new to me