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4.50 from 2 votes

Very Basic Pickled Jalapeno Peppers

Servings: 2 1/2 Pints


  • 1 pound of jalapeno peppers sliced in half lengthwise
  • 2 cups white vinegar
  • 2 cups filtered water
  • 2 tablespoons pickling salt


  • Pack clean, hot jars with peppers. Pour hot brine over top. Bubble your jars thoroughly by tapping them firmly on the countertop and using a wooden chopstick to release any stubborn bubbles. Wipe rims, apply lids and bands.
  • Process in a boiling water canner for 10 minutes. Store in cool, dark place for up to a year.


This technique can be used for just about any small, hot pepper. Measurements are for 1 pound of peppers and yield approximately 2 1/2 pints. Recipe can be doubled.