Love in the Kitchen - making fast, healthy, homegrown meals you'll enjoy

Saturday, August 11, 2012

Summer of Canning: Pickled Jalapeno Slices

I started canning a little over two years ago, with my very first jelly.  Rosemary.  It was great on meat and on crackers.  Then I canned a couple more jellies (lemon and plum) and then a bunch of tomato sauce.

This year I want to step up the game, and I am starting with these jalapeno slices.  We're loving our hot peppers this year, and are hoping to increase our crop next year.

And of course add the ghost peppers.

I figured we will be needing a way to preserve some of our spicy goodness and decided to try this one.

Pickled Jalapeno Slices


  • 2 1/2 pounds jalapeno chiles
  • 4 cups cider vinegar (5% acidity)
  • 2 tablespoons sugar
  • 2 tablespoons pure kosher salt
  • 4-5 cloves garlic


Prepare for water-bath canning:  wash the jars and keep them hot in the canning pot, and put the flat lids in a heatproof bowl.

Cut the chiles into 1/8-inch-thick slices and rinse under cold water to remove the loose seeds.  (If you have sensitive skin at all, it is worth wearing gloves for this part - it is a lot of contact with spicy peppers!)  Drain well.

In a nonreactive pot, combine the vinegar, 1 cup water, sugar and salt and bring just to a boil, stirring to dissolve the sugar and salt.

Ladle the boiling water from the canning pot into the bowl with the lids.  Using a jar lifter, remove the hot jars from the canning pot, carefully pouring the water from each one back into the pot, and place them upright on a folded towel.  Drain the water off the jar lids.

Working quickly, put a garlic clove into each of 4-6 pint jars (I would prepare 6 jars to be safe, though it made about 5 pints for me).  Pack with the chiles, leaving 1 inch head space at the top.  Ladle the hot vinegar mixture into the jars, leaving 1/2 inch head space.  Use a chopstick to remove air bubbles around the inside of each jar.  Use a damp paper towel to wipe the rims of the jars, then put a flat lid and ring on each jar, adjusting the ring so that it is finger-tight.  Return the jars to the water in the canning pot, making sure the water covers the jars by at least 1 inch.  Bring to a boil, and boil for 10 minutes to process.    Remove the jars to a folded towel, and do not disturb for 12 hours.

After 1 hour, check that the lids have sealed by pressing down on the center of each;  if it can be pushed down, it hasn't sealed and the jar should be refrigerated immediately.

Really, canning isn't hard at all.  This took me about an hour, and I was watching the Olympics (and taking pictures) while I was doing it.  It's pretty rewarding to be able to set aside some of your own produce for a rainy day.  Or a cold one.  Depending.

Do you can?  What is your favorite thing to can?  If not, would you ever consider giving it a shot?

Pin It


  1. I think I need to start canning :). Thanks for sharing on Foodie Friends Friday

  2. This looks easy! I need to get myself i canning motion :) My name is Cindy and I blog over at I wanted to invite you to link up your recipe at our Gluten Free Fridays Recipe Link up party! It happens every Friday and we'd love to have you join us with some of your awesome recipes! You can find this week's link up here:
    Thanks, Cindy

  3. I really want to make my own pickled jalapenos, and this looks like a great recipe to try!

  4. Dear Susan, This recipe couldn't be more perfect! I love jalapenos, I have to add them to almost everything. The spicier the better. I will be sure to try this! I found your site through Foodie Friday. Please do visit soon! Blessings, Catherine