Finished canning

Honey Pickled Jalapeños with Garlic

This lightly sweet-spicy pickle recipe will have you wanting to grow more jalapeños next year!


  • Whole black peppercorns
  • 3 lbs fresh garlic cloves
  • 5 lbs fresh jalapeños cut into rings and de-seeded - red, green or a mix of colors
  • 3 quarts cider vinegar
  • 1/2 cup honey
  • 2 tbs pickling salt - kosher salt works well
  • 1/2 cup Mixed Pickling Spices

For the Pickling Spices

  • 1 four inch cinnamon stick broken into small pieces
  • 4 whole bay leaves torn into small pieces
  • 1 tbs whole yellow mustard seeds
  • 1 tbs whole allspice berries
  • 2 tsp whole cloves
  • 2 tsp whole coriander seeds


  1. Add 1/4 tsp whole black peppercorns to each pint jar.
  2. Add 1/2 to 3/4 cup garlic cloves to each jar, depending on how much garlic you want.
  3. Add enough water to water bath canning pot to submerse the pint jars and heat to a boil.
  4. Add the vinegar, honey and salt to a non-reactive saucepan or pot (stainless works well) and bring to a boil.
  5. Tie the Mixed Pickling Spices into a spice bag or square of cheesecloth. Add to the pot with the vinegar, honey and salt to steep.
  6. Once the pickling solution and spices are at a boil, add the jalapeño rings and bring to a simmer. Reduce heat to keep at a simmer for 2 minutes.
  7. Remove spice bag and divide jalapeño rings evenly among pint jars.
  8. Add hot pickling solution to each jar, leaving about 1/2 inch headspace. Close jars with two piece canning rings and new lids.
  9. Process the jars in the boiling hot water bath for 10 minutes, making sure there is space between each jar for hot water to circulate.
  10. After 10 minutes, remove and allow to cool down, listening for the "pop" of the canning lids sealing. Double check once cool to make sure all the lids sealed.
  11. Store the jars in a cool, dry and preferably dark place for 3 weeks for the pickling process to finish. After opening jars, store in refrigerator and use within 2 weeks of opening.

Recipe Notes

Once people taste these, they will go fast so don't hesitate to make a large batch!