Pickled Jalapeno Peppers

Recipe by Lee of The Midwest

Pickled Jalapeno Peppers, taste the pepper, not just the heat. This is a variation of a recipe from The University of Illinois, that I found to please my taste buds. The absence of oil seems to bring out the pepper taste and not just the heat.

Top Review by HollyJane

I pickled some jalapenos for the first time, using this recipe as a basic guideline. I did change the spices a bit, to mimic some pickled peppers someone gave us. Instead of using the pickling spices, I used a combination of corriander, cloves, Italian spices, and a sprig of rosemary. I kept the garlic, but omitted the carrot. It worked great! Thanks!

Ingredients Nutrition

  • jalapeno pepper (about 2 pounds)
  • 1 cup vinegar
  • 34 cup water
  • 1 teaspoon salt
  • 1 teaspoon mixed pickling spices
  • 2 carrots, sliced
  • 2 cloves garlic (halved)


  1. Wash peppers and pack into a hot jar.
  2. Add carrot slices, and garlic.
  3. Pack tightly, leaving 2-inch headspace.
  4. Combine vinegar, water salt and pickling spices.
  5. Heat to boiling.
  6. Pour boiling hot liquid over peppers to two inches from top of jar top.
  7. Remove air bubbles by running a plastic knife or rubber spatula down the side of the jar, rotating, releasing trapped air between the peppers.
  8. Wipe jar rims clean.
  9. Adjust prepared two piece canning lid.
  10. Process jar in a boiling water bath for 10 minutes.
  11. Remove to a draft free area, and allow to cool.
  12. Check the seal.

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