Pickled Jalapeno Rings


Quantity: 6

Jar size: Pints


3 pounds jalapeño peppers

1½ cups pickling lime

1½ gallons water

7½ cups cider vinegar (5%)

1¾ cups water

2½ tablespoons canning salt

3 tablespoons celery seed

6 tablespoons mustard seed


Caution: Wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers. If you do not wear gloves, wash hands thoroughly with soap and water before touching your face or eyes.

In this procedure, it is very important to avoid inhaling the lime dust while mixing the lime-water solution. It is also very important to follow the soaking instructions as written, and then to follow the multiple steps of rinsing, soaking in fresh cold water and draining three times as written. Excess lime absorbed by the pepper rings must be removed to make safe pickles for the canning process recommended. 

1. Wash peppers well and slice into ¼" thick slices (a mandolin slicer works well). Discard stem end.

2. Mix 1½ cups pickling lime with 1½ gallons water in a stainless steel, glass or food grade plastic container. Avoid inhaling lime dust while mixing the lime-water solution.

3. Soak pepper slices in the lime water, in refrigerator, for 18 hours, stirring occasionally.

4. Drain lime solution from soaked pepper rings. Rinse peppers gently but thoroughly with water.

5. Cover pepper rings with fresh cold water and soak, in refrigerator, 1 hour. Drain water from peppers.

6. Repeat the rinsing, soaking and draining steps two more times. Drain thoroughly at the end.

7. Wash and rinse canning jars; keep hot until ready to use. Prepare lids according to manufacturer’s directions

8. Place 1 tablespoon mustard seed and 1½ teaspoons celery seed in the bottom of each clean, hot pint jar.

9. Pack drained pepper rings into the jars, leaving ½-inch headspace.

10. Bring cider vinegar, 1¾ cups water and canning salt to a boil over high heat. Ladle boiling hot brine solution over pepper rings in jars, leaving ½-inch headspace. Make sure pepper rings are covered with brine.

11. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean towel; apply two-piece metal canning lids.

12. Process in a boiling water or steam canner according to the chart. Let cool, undisturbed, 12-24 hours and check for seals.

Processing time:

Processing Times for Boiling Water Canner or Steam Canner



Process Times at Altitudes of:

Style of Pack

Jar Size

0-1000 ft

1001-6000 ft

Above 6000 ft



10 min

15 min

20 min


National Center for Home Food Preservation