Pickled Jalapeños

Pickled Jalapeños

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Kim Novosel


If you love hot foods and you don't mind canning then this is the recipe for you.


★★★★★ 1 vote

10 Min
10 Min


  • 3 c
    cider vinegar
  • 2 Tbsp
  • 2 Tbsp
    olive oil
  • 2 Tbsp
    pickling spice
  • 2 tsp
  • 2 lb
    fresh jalapenos (whole or sliced)
  • 4 clove
  • 12
    black peppercorns

How to Make Pickled Jalapeños


  1. Sterilize 4 (1 pint) canning jars per manufacturer's instructions.
  2. In a non-reactive saucepan combine vinegar, honey, oil, pickling spice and salt.
  3. Bring to a boil over high heat.
  4. Reduce heat to low and simmer the mixture while you pack your canning jars.
  5. Arrange equal amounts of jalapenos, garlic cloves & peppercorns in each jar.
  6. Pour hot mixture over the peppers, leaving 1/2 inch head space in each jar.
  7. Process jars in a water bath for 10 minutes. Store peppers for at least 2 weeks before eating them. Enjoy!

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About Pickled Jalapeños

Course/Dish: Other Snacks
Dietary Needs: Vegetarian
Other Tag: Healthy

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