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Pickled Peppers

Pickled Peppers
Image Credit:
Sam Jones/Vaughn Communications
Written By: Catherine Boeckmann Executive Digital Editor and Master Gardener
Yield
Makes 1 quart.
Category
Pickles and Preserves
Course
Side Dishes
Preparation Method
Boil
Sources
The Old Farmer's Almanac Everyday Cookbook

Make a pint of pickled peppers (say that three times fast!). Just as we pickle cucumbers, it’s easy and fun to pickle any variety of peppers at home.  Add their tangy flavor to a salad or a charcuterie board, or enjoy them 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!

When it comes to pickling, we love 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 be kept in the pantry for up to a year. They’re great on sandwiches, in pasta salads, and as a delicious snack. 

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

Executive Digital Editor and Master Gardener

Catherine Boeckmann loves nature, stargazing, and gardening so it’s not surprising 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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