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Pickled Jalapenos or Habaneros

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  • 2 pounds whole jalapeno or habanero peppers
  • 5 cloves garlic
  • 5 teaspoons vegetable oil
  • 2 1/4 cups water
  • 2 1/2 teaspoons pickling salt
  • 2 1/4 cups 5% cider vinegar


  1. Wash peppers. Pack tightly into 1-pint jars.
  2. To each jar add 1 teaspoon oil, 1/2 teaspoon pickling salt and 1 clove of garlic.
  3. In 2-quart steel or enamel saucepan, bring water and vinegar to boil. Ladle boiling liquid over peppers, leaving 1/2-inch headspace. Clean rims thoroughly with damp cloth. Cover with new sealing lids.
  4. Process in boiling water bath for 15 minutes from time water in canner returns to a boil.
  5. Remove jars.
  6. Cool on racks at least 12 hours.
  7. Check for seal.

Yield: 5 pints