Recipe for Pickled Peppers | Almanac.com

Pickled Peppers

Photo Credit
Sam Jones/Quinn Brein
Makes 1 quart.
Preparation Method
Print Friendly and PDF

Pickling peppers is easy! When you only have a few peppers, this Pickled Peppers recipe will do nicely. Just grab some white vinegar and go!

You can use any kind of pepper. To add a kick, put a whole hot pepper in the middle. Just make a couple slits to the hot pepper with a knife. The more slits, the spicier the result. (For less spice, remove the seeds.)

For more information, see our video on how to make these pickled peppers.

1 teaspoon pickling salt
1 tablespoon sugar
2 cloves garlic, peeled
4 cups seeded, sliced peppers (sweet red, yellow, and green, and a few hot peppers if desired)
1-1/4 cups white vinegar
1 cup water

Place the salt, sugar, and garlic in one sterilized quart jar or in two-pint jars. Pack the peppers firmly into the jar with the skins facing out. Bring the vinegar and water to a boil in a saucepan. Pour the hot vinegar-water solution filling the jar(s) to within ½-inch of the top (head space). 

Place a washed and dried lid on the jar(s) and screw the band on each jar finger tight. Process in a boiling-water bath canner for 15 minutes for quarts and 10 minutes for pints. Start counting the processing time when the water starts to boil. When processed, remove from canner and set aside to cool on a towel. Do not disturb for 12 -24 hours.  Test the lids for proper sealing by pressing down gently with your finger in the center of lid. If jars did not seal, refrigerate and let flavors develop for several days.