Total Time
25mins
Prep 15 mins
Cook 10 mins

These are excellent. Canned tons of them and everyone keeps grabbing jars and running. Super hot!!!!

Ingredients Nutrition

Directions

  1. Slice peppers or leave them whole.
  2. (To prevent bursting, cut two small slits in whole peppers.).
  3. Pack peppers tightly into clean, hot jars.
  4. Combine vinegar and water; heat to a simmer.
  5. Do not boil.
  6. Pour hot vinegar over peppers, leaving 1/2 inch headspace.
  7. Add pickling salt and a clove of garlic to each jar then seal.
  8. Process in boiling water bath for 10 minutes.
Most Helpful

Great recipe will make again

5 5

When a recipe carries a warning and includes words like super hot, spicy, inferno or like death, it deserves my attention.

5 5

This is the best and easiest pickled jalepenos recipe I have ever made. I did soak the jalepenos in water and pickling salt for a few hours before canning. I put a couple of slits in the peppers to absorb the salt.