Homemade Pickled Jalapeños

Add a Spicy Kick to Your Culinary Adventures!

If you’re a fan of bold and fiery flavors, then pickled jalapenos are a must-have condiment in your pantry. These tangy and zesty peppers are incredibly versatile, adding a delightful heat to a wide range of dishes. The best part? You can easily make your own pickled jalapenos at home with just a few simple ingredients and minimal effort. In this blog post, I will walk you through an easy-to-follow recipe that will have you enjoying homemade pickled jalapenos in no time.

To embark on this flavorful journey, gather the following ingredients:

I used the jalapenos I picked from my garden yesterday, so based on that, below are the measurements I used for each ingredient.  I had a tad bit of vinegar and water left over but not much.  This will give you a good guideline of where to start.

• 2.75 pounds (about 1250 grams) jalapeno peppers
• 6 cups white vinegar
• 6 cups water
• 6 teaspoons table salt (canning or pickling salt can be used also)

Here are the list of tools I use for the process, I promise you don’t need anything fancy to do this.  This is what I used, but you can absolutely use whatever you have and whatever is easier for you:

• Kitchen scale
• Water bath canner with canning rack or any large pot
• Canning jars, I use pint jars and prefer wide mouth (this recipe yielded 6 jars)
• Canning lids and bands
• Canning jar lifter
• Canning ladle and funnel
• 2 medium sized saucepans (1 for water, 1 for vinegar)
• Prep bowl
• Knife and cutting board
• Gloves
  

Now, let’s dive into the step-by-step process of making pickled jalapenos:

1. Prepare the Jalapenos: Wash the jalapeno peppers thoroughly, removing any dirt or debris. For milder pickled jalapenos, consider deseeding and removing the membranes. My family prefers a little heat with theirs, so I leave the seeds in.
2. Slice or Leave Whole: Decide whether you want sliced jalapenos or prefer to leave them whole. I use the exact same recipe for both, just add sliced carrots and sliced white onion to the jars if leaving whole, but today I am making sliced jalapenos. I slice and toss the stem out. Be sure to wear gloves to protect your hands from the heat of the peppers.
   
3. Create the Pickling Liquid: In a medium saucepan bring the white vinegar to a boil. In a separate saucepan bring the water to a boil. I tend to do these separately because the number of jars you use can vary based on the size jar you use and how many jalapenos you have, etc.  For me this is the no fail method and it turns out amazing every single time.
4. Prepare the Jars: While I am slicing the jalapenos, I sterilize the jars and lids by boiling them in my water bath canner. You can use a large pot just make sure you fill it with enough water to cover each jar fully.  By the time you have sliced all of your jalapenos, the jars should be ready.  I remove the jars one at a time, drain and place on a kitchen towel.  I keep the remaining jars in the boiling water so they stay hot.
   
5. Pack and Seal: Carefully add the jalapenos to each jar by using your gloved hand and pack them down getting as many as you can into each jar, leaving a little headspace at the top, about 1 inch. The sliced peppers will shrink a bit over time once the hot liquid it poured over and they have sat, thus packing them tightly.
6. Sprinkle 1 teaspoon of salt in each jar, then pour the boiling water over the jalapenos (fill jar about ¼ of the way full), then fill it the rest of the way up with the hot vinegar, ensuring they are completely covered. Wipe the rims of the jars clean with a cloth or paper towel, place the lids on top, and tighten them securely. Follow steps 4-6 until you have ran out of peppers.
   
7. Cool and Store: Allow the jars to cool to room temperature. As they cool, you may hear a satisfying popping sound, indicating that a vacuum seal has formed. Once cooled, store the jars in your pantry. The pickled jalapenos will be ready to eat after a few days, but their flavors will continue to develop over time. They can be stored in the pantry for a few years. You should refrigerate any opened jars. They can be stored in the refrigerator for several weeks.
   

Congratulations! You’ve successfully created your own batch of homemade pickled jalapenos. With their vibrant flavors and fiery heat, these tangy delights will elevate your favorite dishes to new heights. Whether topping tacos, adding a kick to sandwiches, or garnishing nachos, your homemade pickled jalapenos are sure to become a staple in your culinary adventures. Enjoy the satisfaction of crafting your own condiments and savor the spicy goodness you’ve created!