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Perfect Pickled Peppers Recipe

A friend shared this recipe for canned jalapenos some years ago. She loved sweet pickled jalapenos but needed to avoid the sugar because of her diabetes. She came up with this cold-packed recipe using Necta Sweet saccharine and it has become my family’s favorite canned jalapeno recipe. These peppers are not overly sweet tasting and stay exceptionally crunchy. My husband occasionally adds sliced onions and garlic for some extra zest.

Prep:  1 hour | Marinate: at least 2 weeks in refrigerator

Pickled Peppers


  • 1 gallon distilled white vinegar, 5% acid
  • 1 cup pickling salt
  • 1 tablespoon of 1/4 grain saccharin, such as Necta Sweet
  • 1 tablespoon alum
  • 3 pounds of jalapenos, washed
  • 12 1-pint canning jars with self sealing lids, cleaned and sterilized


  1. Heat together vinegar, pickling salt, and Necta Sweet in a saucepan over medium-high heat. Bring to boil, then reduce heat and simmer for 5 minutes. Remove from heat and cool completely. When cool, stir in alum.
  2. Tightly pack clean jalapenos into jars, but leave about 1/4″ clear from the top. Jalapenos can be packed whole, halved, or sliced. It is a good idea to wear rubber gloves when handling raw jalapenos.
  3. Pour cool vinegar mixture over the peppers. Make sure the peppers are completely covered. You may want to tap the jars a bit on the counter to release any bubbles. Place lid on each jar and tightly twist on the band. These cold-canned jalapenos need to be refrigerated for 2 weeks before ready to eat. Keep in refrigerator.

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