Easy Pickled Jalapeños Canning Recipe (Water Bath)

You’ll love this simple and easy tutorial for canning pickled jalapeños. These tangy pickled peppers are delicious on sandwiches, nachos, tacos, and so many other recipes. This water bath canning recipe is perfect for even the newest canners.

Whether you’re making a sandwich, nachos, air fryer shrimp tacos, or salads in a homemade taco salad shell, you’re going to want to add some sliced pickled jalapeños on top. Just trust me on this. They go with everything!

And this pickled jalapeños canning recipe allows you to always have a jar (or 10) on hand for when the moment calls. Let’s do this!

Canning or pickling salt is preferable to table or kosher salt as it will not turn cloudy when used in canning recipes.

And while I love the flavor you get while using both white vinegar and apple cider vinegar, you can use just one or the other if needed.

How to Can Jalapeños

Before we walk through this canning process together, I cannot stress this point enough – WEAR KITCHEN GLOVES while working with the jalapeños. And if you wear contacts (like me!), I highly recommend taking them out and putting on your glasses to avoid accidentally touching your eyes.

Now, let’s get started! Remove the stem and blossom ends of the jalapeños and slice into 1-inch rounds.

Next up, we’re going to make the brine in a large saucepan. Combine the vinegars, water, chopped garlic, and pickling salt, and bring that mixture to a boil. Reduce the temp and cook the brine until the salt has dissolved. Discard the garlic after the brine is ready.

Canning prep

Prepare water bath canner by filling it with water, so that there will be at least 1 inch of water over the tops of the jars. Place a lid on the canner and set it on the stove with the burner set to high.

Wash and clean your jars. Fill with hot water or keep them warm in a clean dishwasher or oven. Wash your lids and set aside in a clean place.

Using a canning funnel, add the sliced jalapeños to the jars, gently tapping the bottom of the jars on the counter to settle the pepper slices.

Ladle the hot brine into your jars, leaving 1/2 inch of headspace. Using a long utensil (I prefer a plastic chopstick), remove air bubbles from the jar. 

Using a wet clean rag, wipe the rim to make sure there isn’t any residue on the jars. Place a clean lid on the jar and then a ring. Tighten the ring to fingertip tight.

Using canning tongs, add jars to the boiling water, and put the canner lid on. Pro tip: you must have at least 1 inch of water over the tops of the jars for safe canning.

Process pints and half-pints based on the elevation guide below:

Once the jars have been processed for the appropriate amount of time, remove the canner from the burner, wearing oven mitts carefully take off the lid of the canner, and allow it to sit for 5 minutes. Pro tip: I tend to just slide the canner into the middle of my stove, as it weighs a ton.

Remove the jars using canning tongs and place them on towels on the counter undisturbed for 12-24 hours.

After everything has cooled, check the seal by pushing down on the middle of the lid. If it doesn’t give way, it’s sealed. If the lid bows a little bit, put that in the fridge and use it within 3 weeks.

Label the sealed jars, and store in a cool dark place for 12-18 months.

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