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–+ servings

Pickled Jalapeno Peppers

Preserve home grown jalapeno peppers by pickling them in vinegar and spices and preserving in a water bath canner.
4.17 from 37 votes
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Prep Time 1 hour
Cook Time 10 minutes
Resting Time 1 day
Total Time 1 day 1 hour 10 minutes
Course Canning, Homemade Ingredients
Cuisine American
Servings 2 half-pints
Calories/Serving 89 kcal

Cooking Methods

  • Water Bath Canning equipment
  • Mason Jars, Lids, and Rings

Ingredients
  

  • 1 lb. jalapeno peppers, wash, seeded and chopped...[$1.48]
  • 1 cup white vinegar, ...[$0.32]
  • ¼ cup water, ...[$0]
  • 1 tsp pickling salt, ...[$0.001]
  • 1 tsp. mixed pickling spices, optional

Instructions
 

  • Prep your water bath canning equipment and mason jars with lids and rings.
  • Bring vinegar, water, salt, and spices to a boil.
  • Tightly pack peppers into hot mason jars leaving a ½ inch headspace.
  • Pour boiling liquid over peppers leaving ½ inch headspace.
  • Remove bubbles and wipe rim. Place lids and rings on jars and process for 10 minutes in boiling water bath canner.

Nutrition

Calories: 89kcalCarbohydrates: 15gProtein: 2gFat: 1gSaturated Fat: 1gSodium: 1174mgPotassium: 562mgFiber: 6gSugar: 9gVitamin A: 2445IUVitamin C: 269mgCalcium: 35mgIron: 1mg