Canning Pickled Jalapenos

Canning pickled jalapeƱos is the perfect way to preserve a bunch of jalapeƱos in a sweet and spicy sauce. The peppers are perfect on burgers, diced into Mexican foods, and dips.



In a large pot, bring cider vinegar, white sugar, turmeric, celery seed, granulated garlic, & cayenne pepper to a boil. Reduce heat and simmer for 5 minutes.

Raise the heat to boil again, add the pepper slices, return to a hard boil, then reduce the heat again and simmer for exactly 4 minutes.

Use a slotted spoon to transfer the cowboy candy, loading them into clean, sterile canning jars to within 1/4 inch of the upper rim of the jar.


Place rack in a canner, cover with water by 2-inches. Bring water to a full rolling boil. Then set the timer for 10 min. for half-pints.

You Are Almost Done!

Perfect mixed in with cream cheese for a dip with crackers or topping for nachos & burgers.

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