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Easy Canning Sliced Jalapeño Peppers in Brine Perfect for Spicy Snacks

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A straightforward and flavorful recipe for canning sliced jalapeño peppers in a tangy brine, perfect for spicy snacks and versatile use in meals.

Ingredients

Scale
  • 2 pounds fresh jalapeño peppers, sliced into rings
  • 3 cups distilled white vinegar
  • 3 cups water
  • 2 tablespoons pickling salt (non-iodized)
  • 1 tablespoon sugar
  • 2–3 garlic cloves, peeled and halved (optional)
  • 1 teaspoon whole black peppercorns (optional)
  • 1–2 bay leaves (optional)

Instructions

  1. Wash jars, lids, and rings in hot soapy water. Rinse well, then place jars in a large pot of simmering water to sterilize for about 10 minutes.
  2. Wearing gloves, slice the jalapeños into 1/8 to 1/4 inch (3-6 mm) rings. Remove seeds for milder heat or leave them for full heat.
  3. In a medium saucepan, combine vinegar, water, pickling salt, and sugar. Add garlic, peppercorns, and bay leaves if using. Bring to a boil, stirring to dissolve salt and sugar completely.
  4. Remove jars from hot water using tongs and place on a clean towel. Use a funnel to pack sliced jalapeños tightly without crushing, leaving about 1/2 inch (1.3 cm) headspace.
  5. Ladle the boiling brine over the peppers, covering them fully but maintaining headspace. Tap jars gently to release air bubbles, then wipe rims clean.
  6. Place sterilized lids on jars and screw on rings fingertip-tight. Place jars in boiling water bath, ensuring water covers jars by at least 1 inch (2.5 cm). Process for 10 minutes (adjust for altitude).
  7. Remove jars with jar lifter and place upright on a towel. Let cool undisturbed for 12-24 hours until jars seal with a ‘pop’. Check lids by pressing center; no movement means sealed.

Notes

Use gloves when slicing jalapeños to avoid skin irritation. Ensure salt and sugar are fully dissolved in the brine. Maintain recommended headspace to prevent jar breakage and ensure proper vacuum seal. Sterilize jars even if they appear clean. Adjust processing time for altitude. If jars do not seal, refrigerate and use within one week.

Nutrition

Keywords: jalapeño, pickled jalapeños, canning, spicy snacks, preserved peppers, easy pickling, homemade jalapeños

Find it online: https://piperplate.com/easy-canning-sliced-jalape-n-o-peppers-in-brine-perfect-for-spicy-snacks/