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Pickled Jalapeno Peppers and Cabbage - a Canning Recipe

Here's a fun pickling/canning recipe for your peppers, with some cabbage added in. Who needs cole slaw when you have this recipe around the house?


  • 6 pounds jalapeno peppers, sliced into rings
  • 2 pounds cabbage, shredded
  • 1/4 cup pickling salt
  • 1/2 cup sugar
  • 5 cups white wine vinegar
  • 1 cup water
  • 1/2 teaspoon red pepper flakes
  • 4 teaspoons mustard seeds
  • 6 garlic cloves, minced

Canning Directions

  1. In a mixing bowl, toss the cabbage and jalapenos with pickling salt.
  2. Cover and let stand in a cool place for 10-12 hours.
  3. In a large saucepan, combine the water, sugar and vinegar. Bring to a boil, then let cool.
  4. Rinse cabbage mixture and drain. Toss with pepper flakes, mustard seeds and garlic.
  5. Pack the cabbage mixture loosely into pint jars.
  6. Pour vinegar mixture over the cabbage and jalapenos.
  7. Close jars with hot two-piece caps.
  8. Process jars for 20 minutes in a boiling water bath. Allow to cool.
  9. Store jars in a cool, dry, dark place at least 3 weeks before eating.

NOTE: If you are canning, be sure to use a pressure canner and follow all proper safety instructions.

Refer back to our Canning Jalapeno Peppers information page for canning safety and canning tips for peppers.

Back to Canning Jalapeno Peppers Menu

Any other questions on canning peppers?
Drop me an email and I'll see if I can help.

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