These taqueria-style pickled jalapenos are a great way to preserve jalapenos from your garden. This recipe is suitable for canning but make sure that the vinegar you use has 5% acidity. The pickled jalapenos go great with any Mexican dish.



Recipe Summary

30 mins
5 mins
3 days
3 days
6 pints


Original recipe yields 96 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Remove the stems from jalapenos and slice into 1/4-inch thick slices. Remove some or all of the seeds, as desired, by rinsing jalapenos several times in a bowl with cold water and swirling until the seeds break off.

  • Inspect four 8-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jalapenos are ready. Wash new, unused lids and rings in warm soapy water.

  • Toss jalapenos, onion, and carrots together in a bowl.

  • Combine vinegar, water, pickling salt, and sugar in a saucepan and bring to a boil. Stir until sugar has dissolved.

  • Place 1 garlic clove, 1/2 teaspoon oregano, 1 bay leaf, 1/2 teaspoon crushed peppercorns, and 1/2 teaspoon cumin seeds in each jar. Distribute jalapeno mixture among the jars, packing jars tightly without crushing the vegetables.

  • Pour boiling pickling liquid over the vegetables, leaving 1/2 inch headspace. Remove any air bubbles and add 1/8 teaspoon calcium chloride to each jar.

  • Wipe jar rims clean and place lids on jars. Put on bands and close tightly.

  • Process jars in a boiling water bath for 10 minutes. Turn off the heat and remove the lid of the canning pot. Let the jars sit in the hot liquid for 5 minutes, then remove and let them cool for 24 hours. Wait at least 2 days before serving, or up to 1 to 2 weeks.

Cook's Note:

Wear disposable gloves when removing stems from (and cutting) jalapeno peppers.

Nutrition Facts

106 calories; protein 3.9g 8% DV; carbohydrates 21.2g 7% DV; fat 1.9g 3% DV; cholesterol 0mg; sodium 2347.6mg 94% DV. Full Nutrition

Reviews (2)

Read More Reviews
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
With 3 lbs of jalepenos, we got 8 pints (2 of the a little light). Read More
Rating: 4 stars
I haven't tasted the recipe yet as I just finished canning. It did make 6 pint jars but I had to make an extra batch of the liquid in order to finish filling the jars. Read More