canned jalapenos

Pickled Jalapenos are crisp, fresh and full of heat!

Quick Pickled Jalapenos

jalapenos (see note)

water

white vinegar

salt

garlic (sliced)

sugar (optional)

Slice jalapenos to 1/4" thickness (I use a mandoline).

Bring water, vinegar, salt and sugar to a boil. Add jalapenos and garlic and let simmer 2 minutes.

Place in a jar and cool completely.

Refrigerate at least 2 days before eating.

This cowboy candy recipe is the perfect blend of sweet &amp; spicy, but without the worry of excessive sugar! Easily water bath can them to be shelf-stable.

Easy Cowboy Candy Recipe (Candied Jalapeños) - Lower Sugar, Water Bath Canned

honey*

cane sugar

apple cider vinegar (or white vinegar)

garlic garlic

salt, (optional)

cayenne powder, (optional)

jalapeños

Prepare a water bath canner, wash and keep warm 8 half-pint canning jars, lids and rings. Slice jalapeños (remember to wear gloves).

Combine the honey, sugar, vinegar, and seasonings in a large saucepan. Bring to a boil over high heat, stirring often. Reduce heat to medium and simmer for 10-15 minuted, until slightly thickened.

Add the sliced jalapeños to the syrup and simmer another 5 minutes. It should steam and bubble a bit, but not boil hard again.

Ladle the hot peppers and syrup into one hot jar at a time, leaving a 1/2 inch headspace. Use a non-metal spatula or chopstick to remove air bubbles and wipe the rim with a damp cloth. Attach lids and rings and place in rack of canner. Repeat with remaining jars.

Lower rack and bring canner to a boil over high heat then start timing 15 minutes to process the jars (adjusting for altitude). Once timer goes off, remove the lid, turn off heat and let jars sit in canner for 5 minutes.

Remove the jars to a towel-lined surface (Tip: a tray with a towel allows for them to be moved if needed) and let cool 12-24 hours without disturbing.

Remove the rings and check lids for sealing - refrigerate any that don&#39;t seal (rare!) - and then label and store for up to 18 months. If you can wait  2-4 weeks before opening, that will be the best flavor!

A bold and tangy pickled jalapenos canning recipe made with fresh jalapenos, vinegar brine, and simple spices. Perfect for tacos, sandwiches, burgers, and long-term pantry storage.

Pickled Jalapenos Canning Recipe

jalapenos

white vinegar (5% acidity)

sugar (optional, for balance)

garlic (peeled)

black peppercorns

oregano (optional)

Wash jalapenos thoroughly and slice into ⅛–¼ inch rounds. Wear gloves while handling.

Prepare jars by washing in hot soapy water and keeping them warm.

In a saucepan, combine vinegar, water, pickling salt, and sugar. Bring to a boil.

Add sliced jalapenos and simmer for 2–3 minutes to slightly soften.

Place garlic cloves, peppercorns, and oregano (if using) into each jar.

Using a funnel, pack hot jalapeno slices into jars.

Pour hot brine over peppers, leaving ½ inch headspace.

Remove air bubbles and wipe jar rims clean.

Apply lids and bands until fingertip tight.

Process jars in a boiling water bath canner for 10 minutes (adjust for altitude if needed).

Remove jars and allow to cool undisturbed for 12–24 hours.

Check seals and store in a cool, dark place for up to 1 year.

For best flavor, wait 1–2 weeks before opening.

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Top 3 canned jalapenos recipes from across the web

The most viewed canned jalapenos recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Quick Pickled Jalapenos

Easy Cowboy Candy Recipe (Candied J...

Pickled Jalapenos Canning Recipe

The most viewed canned jalapenos recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine