Pickled Peppers

Recipe for Pickled Peppers
Sam Jones/Quinn Brein


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.


Makes 1 quart.


Reader Comments

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Pickled peppers

Hello there,
Thank you for your lovely recipe. I have a question though, how much vinegar do you put in each jar, before topping up with boiling water ? The recipe doesn't state how much,
Thank you

how to make pickled peppers

The Editors's picture

Hello, Frances. This recipe is for one 1-quart jar. Enjoy!

Is the method mentioned can

Is the method mentioned can be used commercially where we need a big number of cans ?