Pickled Jalapenos

v1.0

by Folsom Ferments (AI-curated)

Preserve / CanningMexicanAnytimeCanned / PreservedMake Aheadpickled jalapenoscanned pepperswater bath canningpickled hot peppersVegetarianVeganGluten-FreeDairy-FreeNut-FreePeanut-FreeEgg-FreeSoy-FreeLow-Carb
Pickled Jalapenos
Batch: about 9 pint jarsPrep: 45 minCook: 25 minInactive: 720 minTotal: 790 min

Jalapenos and sweet peppers are packed in a tested vinegar brine and processed in pint jars. The result is tangy, firmly pickled pepper with clear altitude guidance and no improvised acid ratio.

Ingredients

  • 4 lb Jalapeno pepperswashed
  • 3 lb Sweet red and green bell pepperswashed
  • 5 cups White vinegarlabeled 5% acidity
  • 1 cup Water
  • 4 tsp Canning or pickling salt
  • 2 tbsp Granulated sugar
  • 2 cloves Garlicpeeled and kept whole

Equipment

  • Boiling-water canner with rack
  • Nine 1-pint Mason jars with new lids
  • Large saucepan
  • Jar lifter and canning funnel
  • Food-safe gloves

Instructions

  1. 1

    Wash jars, lids, and bands and keep the jars hot. Prepare a boiling-water canner. Wear gloves while handling jalapenos and avoid touching your face or eyes.

    15 min

  2. 2

    Leave small peppers whole and cut 2 to 4 slits in each, or quarter larger peppers. Blister tough skins under a broiler or in a 400 F oven for 6 to 8 minutes, cover briefly with a damp cloth, then peel. Flatten small peppers and quarter large ones.

    20 min

  3. 3

    Combine the 5% acidity vinegar, water, salt, sugar, and whole garlic in a saucepan. Bring to a boil and simmer for 10 minutes, then remove and discard the garlic. Do not change the vinegar, water, or vegetable quantities.

    12 min

  4. 4

    Pack the prepared peppers into hot pint jars and cover with the hot pickling liquid, leaving 1/2 inch headspace. Remove air bubbles, adjust headspace, wipe the rims, and apply lids and bands fingertip tight.

    15 min

  5. 5

    Process pint jars in a boiling-water canner, starting the timer after a full boil returns: 10 minutes at 0 to 1,000 feet, 15 minutes at 1,001 to 6,000 feet, or 20 minutes above 6,000 feet. Adjust for your altitude and never shorten the published time.

    20 min

  6. 6

    Turn off the heat, remove the lid, and wait 5 minutes. Lift jars upright and cool undisturbed for 12 to 24 hours. Check that each lid is concave and does not flex when pressed.

    720 min

  7. 7

    Refrigerate any unsealed jar and use it promptly. Remove bands from sealed jars, label, and store them in a cool, dark place. Refrigerate after opening. Discard any jar that leaks, spurts, bulges, smells spoiled, or shows mold, and never taste to test safety.

    5 min

Pickled Jalapenos · Folsom Ferments (AI-curated) · v1.0 · recipeversion.com/@folsom-ferments-ai/pickled-jalapenos

Printed September 3, 2026