Pickled Jalapeno Pepper Recipe
(Updated June 29, 2020)
This Pickled Jalapeno Pepper Recipe from Mrs. Wages, offers a great way to enjoy Jalapeno peppers and not suffer from the heat in the process! They still offer a kick, but pickling them mellows out the heat. Add the pickled jalapeno peppers to tacos, nachos, or pulled pork sandwiches. Top a pizza or bowl of chili with them, or chop them up and add them to the batter for your next batch of cornbread! Yum!
Special preserves like these pickled jalapeno peppers, which are often canned in smaller jars can make great house-warming or holiday gifts. Although this recipe references a pint. You can certainly can them in smaller jars. We’d recommend our 4oz or 8oz tapered jars or Ball jars. Processing time would be the same.
The original recipe is published on www.mrswages.com
If this is your first time water bath canning, read our Introduction to Water Bath Canning before you begin.
- 1 pint jalapeño peppers
- 1 cup vinegar
- 1/4 cup water
- 1 tsp Mrs. Wages Canning & Pickling Salt
- 1 tsp Mrs. Wages Mixed Pickling Spices
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Wash peppers thoroughly and pack tightly into jar, leaving 1/2-inch head space.
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Combine vinegar, water, salt, and pickling spice in medium sauce pan. Bring to a boil.
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Carefully pour boiling hot liquid over peppers to within 1/2-inch of jar top. Adjust lid.
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Process 10 minutes in a boiling water bath.
Yields - 1 Pint
Get more pepper-preserving recipes in this post with Joel and Dana of Well Preserved.
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If you’re interested in more condiment recipes – for your own pantry or for gifting – be sure to check out our Recipes for Condiments Pinterest Board!
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Hello, and thank you for their recipe and site ! I want to make the pickled jalos, but, have a question. Can I substitute Himalayan Pink Sea salt for the canning and pickling salt? Thanks, mary
Hi Mary,
Pickling salt is different than other salts because it does not contain anti-caking ingredients, which can turn pickling liquid cloudy, or additives like iodine, which can make pickles dark. In addition, pickling salt has fine granules that make it easy to dissolve in a brine.
The National Center for Home Food Preservation says – “Use of canning or pickling salt is recommended. Fermented and non-fermented pickles may be safely made using either iodized or non-iodized table salt. However, non-caking materials added to table salts may make the brine cloudy. Flake salt varies in density and is not recommended for use.”
When making substitutions for pickling salt, keep in mind that weight per volume can differ. Salts coarser than pickling salt may also take longer to dissolve.
Weight of different salts is something you’ll need to consider to adapt your recipe. The University of Wisconsin – Cooperative Extension advises that 1 1/2 cups of flaked kosher salt equals about 1 cup of canning and pickling salt, or about 50% more kosher salt. For fermented pickles, they recommend measuring by weight: 7 3/4 ounces (220 grams) of flaked salt is equivalent to 1 cup of canning and pickling salt.
You might find these articles helpful:
https://nchfp.uga.edu/how/can_06/salts_pickling.html
https://foodinjars.com/blog/canning-101-on-substituting-salt-in-pickling/
Can I just use the pickle bread and butter mix for jalapeños?
Hi Mike, If you’re using a pre-made mix, we’d recommend verifying with the manufacturer of the mix. The answer to your question might be answered on the literature included with their product.