Pickled Hot Jalapeno Peppers

"Like the ones you buy in the grocery store."
photo by Bonnie G #2 photo by Bonnie G #2
photo by Bonnie G #2
photo by jonesies photo by jonesies
photo by Kathy G. photo by Kathy G.
photo by Cookin-jo photo by Cookin-jo
photo by Cookin-jo photo by Cookin-jo
Ready In:
4 pints




  • Seed, stem and slice peppers, or leave whole if small.
  • If you're leaving whole, cut 2 small slits in each pepper or you're going to have exploded peppers.
  • Combine vinegar and water and heat to a simmer-do not boil.
  • Pack peppers tightly into jars, pour hot vinegar/water over peppers leaving 1/2 inch head space.
  • Add salt-to taste. Process in a boiling water bath for 15 minutes.
  • You can add 1 clove of garlic to each jar if you like.

Questions & Replies

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  1. My husband and I made 7 pints of this recipe. We did NOT process them at all. Simply poured the hot liquid over the content of each jar and they sealed on their own)we boiled the liquid for 5 minutes). My husband says they are crunchy and everybit as good as you buy in the store. "TWO THUMBS UP" Options: We sliced rings of banana peppers in one jar and used the same liquid to cover. This is a very easy recipe. HINT: use disposable rubber gloves while handling the peppers.
  2. My husband loved the flavor but said they were a little mushy cooked for 15 min, so now I just store them in the frig. instead of processing them
  3. My sister and I made 35 1 liter jars of these pickes was very easy to make. the only comment I have is the recipe said hint wear rubber gloves it should of read warning!!wear rubber gloves our hands burned for 2 days and we could not even put them in hot water other than that the recipe was great Oh we also put the jars in the canner for 7 mins.
  4. It has been several years since I put up peppers and used this recipe as a reminder when we decided to put some up this year. My family and I have always put up peppers this way. It can be used for jalapenos, bell peppers and just about any other peppers. My family does not hot water bath ours because we prefer a crispier pepper. We use the inversion method to seal the lids. We also allow ours to season no less than a month before we use them. No clue why just the way I was taught. Thanks Di, for posting this recipe. It is now safely tucked away in my personal cookbook!
  5. It makes me sad to think how long I've been buying these at the store. Homemade is the way to go! I made three jars worth two days ago (with 1 tablespoon minced garlic in each.) At this time, there is one jar left. Really, Really, amazing. Thanks for the post:)



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