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pickled jalapenos, pickled jalapeno peppers, brown sugar pickled jalapenos Sweet Savant America's favorite food blog
Demetra Overton

Brown Sugar Pickled Jalapeno Peppers

You will need 4 pint-sized canning jars with lids and rings
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 4 pints
Ingredients Method

Ingredients
  

  • 1 pound jalapeno peppers
  • 1 pound mini sweet peppers
  • 1 serrano pepper
  • 2 cups apple cider vinegar
  • 2 cups water
  • 1 and 1/2 cups brown sugar
  • 1 teaspoon pickling salt or kosher salt with no anti-caking agent
  • 4 teaspoons mustard seeds divided between jars
  • 4 bay leaves divided between jars

Method
 

  1. THIS PROCESS (and all processes on this website) IS AT YOUR OWN RISK. PLEASE BE CAREFUL
  2. Boil the canning jars for 10 minutes to sterilize
  3. Wash the lids for the jars
  4. Combine the apple cider vinegar, water, brown sugar, and salt in a saucepan. Simmer for 3-5 minutes stirring occasionally
  5. Wash and chop the peppers
  6. Add 1 teaspoon of mustard seeds and 1 bay leaf to each jar
  7. Divide the peppers between the jars and cover with hot vinegar mixture. Leave a 1/2 inch space at the top of the jar
  8. Place the lids and rings on the jars
  9. Process the peppers in boiling water for 15 minutes. be sure the jars are covered by at least 1 inch of water at all times
  10. Carefully remove the jars from the hot water and place on a counter to cool for 24 hours.
  11. The lids should be sealed. If not, refrigerate the peppers and use them within 1 month
  12. Store peppers at room temperature for one year. Once opened refrigerate the peppers and use them within one month