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Sunday, September 6, 2009

Canning Pickled Peppers w/ recipe

My husband and I love pickled peppers, jalapenos in particular.  Now, if you're not sure what pickled peppers are, think of nachos or a sandwich place.  Pickled jalapenos are the sliced peppers usually found on top of nachos, as well as at a place such as Subway for sandwich topping.

Now that you know it's a normal thing and we're not crazy, I'll tell you how to make them yourself!

Pickled Jalapeno Peppers
sliced jalapeno peppers
canning & pickling salt (1 tsp each jar)
3 cups white vinegar
3 cups water
latex gloves

First, take a bunch of jalapenos.  Or, if you're like Peter or us, you could pick your own... "Peter Piper Picked a Peck of Pickled Peppers".  Alright, alright, I'll stop...

We picked about half of a paper grocery bag full.  It's easier to do a bunch at once while you've got all the equipment & ingredients out.

First, wash & stem the jalapenos.  Mine are organic, so I simply give 'em a swish through a sinkful of water.  Next, put on your latex gloves.  Seriously!  This way the juice from the peppers won't get on your hands and possibly end up in your eyes or mouth.  (Side note: I have done this without gloves before, so really it's up to you.  My sons were helping, so gloves were a must.)

The stems just pop right off, give em a push.  My young sons were able to do this by themselves.

Next, slice them.  In the past, we've used our mandoline for this.  A mandoline is an old-fashioned slicer, I inherited my grandmother's.  You'll get perfectly uniform slices, and you can adjust the thickness.

This day, though, I was in a bit of a hurry, so we busted out the food processor.  My blade only has one thickness, and it's very thin.  Probably too thin for pickled jalapenos, but I was in a hurry and I'm sure they'll turn out fine (maybe a bit mushy).

So, we sliced them all with the food processor.

Next, pack them into the clean, sterilized jars (you can clean & sterilize your jars by simply running them through a regular cycle in your dishwasher).  As many as you can squeeze in there.  Leave 1 inch headspace.

On top of the peppers, sprinkle a teaspoon of "canning & pickling" salt (you can buy this at your grocery store in the canning section).

Then pour in the brine.  If you run out of brine, just make more.  It does not need to be heated.  Equal amounts white vinegar and water.

Use a butter knife to remove any air bubbles.  Just stick the butter knife in along the sides and press inward.  Add more brine now if the level lowered because of the air bubbles being removed.  The brine needs to come up to 1/2 inch from the top (1/2" headspace).

Wipe the lip of the jar, put on your seal & ring.  (For more detailed canning instructions, visit my tutorial on Green Salsa).

Water bath for 10 minutes.




  1. i am very excited to try this. Thank you so much for sharing!

  2. OH MY GOSH!!! I am so glad I stumbled upon your blog via Cool Gal....
    I am your newest follower:)
    So excited, I will be trying this!!

  3. Thanks! I was looking for a simple recipe, and yours was my choice.

  4. i agree with anonymous, there are a lot of recipes online that are much more complicated, which was not what i was looking for. this appears to be a quick, simple way to preserve your harvest.

  5. Are you using hot, sterilized jars? And if so did you heat the brine solution ?

  6. It says brine does not need to be heated but if I was adding garlic cloves or cilantro seeds or anything like that, I'd boil them up in brine a bit to soften. Also - sterilizing jars wouldn't hurt; air dry OK.

  7. This is great recipe. I tried it with several different types of hot peppers from our garden. It worked very well and the result is delicious. I used sterilized jars, did not heat the water and vinegar solution, and used an electric vegetable steamer to do the processing. Quick and simple!