Easy Water Bath Pickled Jalapeños (4 Ingredients)

Self Made Modern

This is a great introductory recipe to learn water bath canning. It requires only 4 ingredients to make. Once made, it will last all year long. You will never by store bought pickled jalapeños again.

Print Recipe

Prep Time 1

Cook Time 15

Total Time 1 15

Course Side Dish

Cuisine American

Servings 7 1/2 pint jars

Ingredients

1½ Lbs Jalapeño Peppers spicy anaheims work well too, if they are on the smaller side
3¼ Cups White Vinegar Must be 5% acidity
1 Cup Water
1 Tbs Kosher salt sea salt will also work
1 Tbs Sugar I use organic cane sugar
Ball Pickle Crisp (See Notes Below on use)

Instructions

Wash your peppers. Then use a mandolin and slice into 3/16” inch rings. I don’t bother to cut the stems off. I use them as the handle which I hold when slicing. Make sure to use the proper protection when slicing. If you don’t have a mandoline, you can use a knife but it will take longer And you won’t have even consistency.
Prepare your canning jars. If using brand new canning jars they will be pre-sterilized. Make sure to clean them first with soapy water.
Fill a large pot with water and fit a canning rack (I use a circular cookie rack) in the bottom. Put 1 Tbs of vinegar in the pot with water if you are not using distilled water.
Put canning jars inside and heat to a boil. Leave at a simmer for 10 minutes to sterilize if re-using jars. If jars are new simply heat for 1 minute.
Put canning lids in a separate small pot and heat on medium heat.
Mix the vinegar, water, salt and sugar in a pot. Simmer for 5 minutes on the stove.
Remove the jars from the water using canning tongs. Add ⅛ tsp Pickle Crisp to each jar.
Pack jars tightly with peppers. Leave 1/2” headspace and check. By using a headspace tool. Then add hot brine. Leave 1/2” headspace. Use a chopstick or bubble tool to remove bubbles in each jar by putting the tool in each jar and touching it to the bottom. Add more brine if needed.
Wipe down the rim of each jar and place your lid on. Screw on a canning band. Make sure it is only “finger tight”. Do not overtighten.
Process the jars in boiling water for 10 minutes. Make sure that the water covers the jars by 2 inches. Make sure to cover the pot with a lid. Water must be boiling the entire time.
After 10 minutes turn off the heat. Allow to rest for 5 minutes then remove from stove.
Lift jars out and allow to cool completely before removing the bands. Do not store jars with bands on.
Check seals of the jars to ensure they are completely sealed. The center of the lid should be flat and you should not be able to make it “pop”. If any do not seal properly, place them straight into the fridge.
Place these in a cool place and allow them to cure. They will taste good in a few da are best after 4-6 weeks. They last 6-12 months.

Notes

You really only need a 3:1 vinegar to water ratio for proper acidity. However, I like to err on the side of caution and add a little extra just to make sure that there is enough acid in the recipe to prevent organism growth.

If you forget the Pickle Crisp (I have), don’t freak out. The recipe will be fine. The jalapeños will not be crisp and will have a much softer consistency once you open the jars. They still taste good, just not as good.

The sugar is not required but I think it helps balance the acid in the recipe. If you are diabetic, you can definitely take it out. If your peppers are very hot, you can increase the sugar up to 2 TBS. It won’t make them less hot, but the sweetness does help them to “feel” that way.

You can easily swap 1/2 pint jars for pint jars just use half as many. I prefer smaller jars because I don’t eat these super fast and because it’s easier to give as gifts that way.

Keyword canning, jalapenos, pickled, water bath