Pickled Jalapeños

Pickled Jalapeños Recipe

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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


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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
black peppercorns

How to Make Pickled Jalapeños


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