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Home-Style Pickled Jalapenos

Print Makes about 6 (490 mL) jars

These long, pickled pepper strips are the perfect fit for tacos, nachos or any favourite sandwich that needs spicing up.

Recipe excerpted from The All New Ball Book of Canning and Preserving, published by Oxmoor House (2016). 

Level of Ease:


Preserving Method:

Waterbath Preserving

You Will Need:

  • 1.6 kg jalapeno peppers, seeded and quartered

  • 250 g thinly sliced white onion

  • 2 large carrots, thinly sliced

  • 625 mL white vinegar (5% acidity)

  • 625 mL water

  • 2 Tbsp pickling salt

  • 1 Tbsp sugar

  • 6 garlic cloves (optional)


1. Put on gloves and cut peppers in half lengthwise; remove seeds. Cut halves in half lengthwise to create long strips. Place jalapeno strips in a large bowl. Add onion and carrot; toss well.

2. Combine vinegar and next 3 ingredients in a large, stainless steel or enameled saucepan. Bring to a boil.

3. Place 1 crushed garlic clove in a hot jar and pack jar tightly with vegetable mixture, leaving 1 cm headspace. Ladle hot pickling liquid over vegetables, leaving 1 cm headspace. Remove air bubbles. Wipe jar rim. Centre lid on jar. Apply band and adjust to fingertip-tight. Place jar in boiling-water preserver. Repeat until all jars are filled.

4. Process jars 5 minutes, adjusting for altitude. Turn off heat; remove lid and let jars stand 5 minutes. Remove jars and cool.

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