Pickled & Canned Jalapeno Peppers

This recipe yields 3 pints of pickled jalapeno peppers, accompanied by water bath canning instructions. If you aren't canning these but still want to do the recipe for refrigerator pickled peppers, follow steps 4-8, cool, refrigerate, and enjoy! We grow, pickle, and can a variety of different types of peppers.

Jalapeno peppers are a spicy and delicious pepper variety.

Wash jars, bands, and lids in warm, soapy water. Fill the canner with enough water to cover the jars while they are standing up. Boil jars and bands for at least 10 minutes before filling them. DO NOT boil lids, as this will compromise their sealing ability.

Wash jalapeno peppers.

In a large stainless-steel pot combine 4 cups of white vinegar (5%), 1/4 teaspoon of turmeric, 1 tablespoon of minced garlic, 1/2 tablespoon of mustard seed, 1/2 tablespoon of dill seed, 1 tablespoon of granulated sugar, 1/4 teaspoon of celery seed, 1 bay leaf and 1 teaspoon of pickling salt. Discard bay leaf just before canning.

Slice jalapeno peppers into 1/4-1/2-inch rounds.

Fill hot jars with freshly sliced jalapeno peppers.

Then pour hot liquid over them, leaving 1/2-inch head space in the jar.

Remove air bubbles or any trapped air pockets with bubble tool.

Wipe rims with a clean damp towel and apply lids and bands.

Carefully lower jars into the boiling water bath canner, spacing them slightly from one another and the canner walls. Water should cover the tops of the jars by 1 to 2 inches. Place the lid on the canner. This is important: don't start counting your canning time until the water is fully boiling. Canning times for 0-1000 ft. elevation above sea level are 10 minutes, 1,001-6,000 ft. elevation is 15 minutes, and above 6,000 ft. is 20 minutes. Once your time is up, turn off the heat and, if possible, remove the canner from the heat source. Remove the lid and allow the jars to sit undisturbed in the water for 5 minutes.

After 5 minutes, remove jars from the water bath and place them on a kitchen towel. Allow to cool undisturbed for 12-24 hours. Some jars can take hours to seal; however, most will seal within 30 minutes from being removed from the canner, and some may even seal during the water bath canning process. Remove the jar bands, clean the jars with a damp cloth, and label each jar with its contents and the date that it was canned. Store in a cool, dry place for up to a year. Enjoy!