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Flavorful Sweet and Spicy Pickled Jalapeño Slices Recipe for Easy Canning

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A quick and easy recipe for sweet and spicy pickled jalapeño slices perfect for canning, gifting, and adding a flavorful kick to your meals.

Ingredients

Scale
  • 1 pound fresh jalapeño peppers, sliced into thin rounds (about 1/8 inch thick)
  • 2 cups white vinegar (475 ml)
  • 1 cup water (240 ml)
  • 1 cup granulated sugar (200 g)
  • 1 tablespoon kosher or pickling salt
  • 2–3 garlic cloves, peeled and smashed (optional)
  • 1 teaspoon whole black peppercorns
  • 1 teaspoon mustard seeds
  • 1–2 bay leaves
  • ½ teaspoon red pepper flakes (optional)

Instructions

  1. Sterilize your jars and lids by boiling them in water for 10 minutes or running through a hot dishwasher cycle. Keep them warm until ready to fill (about 15 minutes prep).
  2. Wash and slice jalapeños into thin rounds, about 1/8 inch (3 mm) thick. Wear gloves or wash hands thoroughly afterward to avoid irritation (10 minutes).
  3. Prepare the pickling liquid: In your large saucepan, combine the white vinegar (475 ml / 2 cups), water (240 ml / 1 cup), granulated sugar (200 g / 1 cup), and salt (1 tablespoon). Add garlic cloves, black peppercorns, mustard seeds, bay leaves, and red pepper flakes if using.
  4. Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve sugar and salt fully. Once boiling, reduce heat and simmer gently for 5 minutes to infuse flavors.
  5. Pack jalapeño slices tightly into warm sterilized jars, leaving about ½ inch (1.3 cm) headspace at the top. Tuck in a garlic clove or two if you want extra punch inside each jar.
  6. Using a funnel, carefully pour the hot pickling liquid over the peppers, covering them completely and maintaining that ½ inch headspace.
  7. Remove air bubbles by running a clean knife or chopstick around the inside edge of the jar. Wipe rims clean with a damp cloth to ensure a good seal.
  8. Seal jars with sterilized lids and rings, tightening just until fingertip tight — don’t overtighten.
  9. Process jars in a boiling water bath for 10 minutes. Make sure jars are covered with at least 1 inch (2.5 cm) of water.
  10. Carefully remove jars and place on a kitchen towel or cooling rack. Let them cool undisturbed for 12-24 hours until lids “pop” and seal securely.
  11. Once cooled, test the seals by pressing the center of each lid — it should not flex up and down. Store sealed jars in a cool, dark place for at least 2 weeks before tasting to let flavors meld.

Notes

Wear gloves when handling jalapeños to avoid skin irritation. Use fresh jalapeños for best crunch. Do not skip the water bath canning step for shelf stability and safety. Adjust sugar and red pepper flakes to taste. Store sealed jars in a cool, dark place for up to 12 months. Once opened, refrigerate and consume within 1 month.

Nutrition

Keywords: pickled jalapeños, sweet and spicy pickles, canning jalapeños, homemade pickled peppers, easy pickling recipe, spicy condiment

Find it online: https://sweetstirring.com/flavorful-sweet-and-spicy-pickled-jalape-n-o-slices-recipe-for-easy-canning/