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Recipe for Pickled Peppers | Almanac.com

Pickled Peppers

Photo Credit
Sam Jones/Quinn Brein
Yield
Makes 1 quart.
Course
Preparation Method
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A pint of pickled peppers (say that three times fast!). Easy and delicious, these pickled peppers are always a hit! While many people think of cucumbers for their pickling, pickling peppers is catching on… and for good reason! Add their tangy flavor to a salad or a charcuterie board, or enjoy them on their own as a snack.

This small recipe is ideal for preserving a small harvest of peppers from your garden, but it is also easy to size up if you had a bumper crop this year. Just grab some vinegar and go!

You can use any variety of pepper; we love to use sweet bell peppers, banana peppers, or cherry reds. To add a kick, put a whole hot pepper, such as a jalapeño pepper, in the middle of the jar. Just make a couple of slits in the hot pepper with a knife. The more slits, the spicier the result. (For less spice, remove the seeds.)

These pickles will keep in the pantry for up to a year. Great on sandwiches, in pasta salads, and just a nice treat on a cold winter’s day!

Ingredients
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
Instructions
  1. 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) within ½-inch of the top (head space). 
  2. 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. Learn more about the process of water-bath canning.
  3. When processed, remove from the canner and set aside to cool on a towel. Do not disturb for 12 to 24 hours.  Test the lids for proper sealing by pressing down gently with your finger in the center of lid. If jars do not seal, refrigerate and let flavors develop for several days.

About The Author

Catherine Boeckmann

Catherine Boeckmann loves nature, stargazing, and gardening so it’s not surprise that she and The Old Farmer’s Almanac found each other. She leads digital content for the Almanac website, and is also a certified master gardener in the state of Indiana. Read More from Catherine Boeckmann

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