Pickled peppers are a great way to add spice and variety to winter meals without adding food miles to your plate. We toss them into chili, use them to top tacos & make a truly amazing salsa or chimichurri in no time flat. Once you’ve mastered summertime dill pickles, try your hand at pickling peppers at home to preserve the heat of summer the whole year round.
You can adjust the heat of this pickled hot pepper mix by adding more sweet peppers to the mix. Keep in mind, that even the heat from a single hot pepper will infuse through the entire batch and add spice to every bite. Unless you really like to feel the burn, use hot peppers sparingly. I tend to chop my pickled hot peppers relatively small, so they can be used as a topping for summer hot dog.
If by chance you overdo it, use them in small amounts adding a finely minced pepper to two to a soup or salsa to add just a small amount of heat. The pickling juice will also pick up the flavors, and a dash of it is a great way to add salt, heat and flavor to dishes as well.
When I’m pickling sweet peppers, I like to can them in slices. The long slices will add extra flavor to sandwiches, and they’re heaven on a homemade Italian sub.
Long slices of pickled sweet peppers for sandwiches.
If you’re giving them out as gifts, consider some cute labels. Chalkboard labels are all the rage these days, but I stick to ball canning’s dissolvable labels because they’re easy to remove so that you can reuse the jar once it’s empty.
If you really want to save money on pickling, buy your canning supplies in bulk. While rings and jars can be reused, lids should be new each time to ensure a good seal. We buy our canning lids in bulk online and bring our canning unit costs down considerably.
While pickled peppers are a staple in our cooking year round, our pantry wouldn’t be the same without our other summertime canning favorites:
This summer, we added a few wild foraged pickles to our pickle pantry as well:
Get creative! There are a lot of wonderful pickles out there, and making your own homemade pickled peppers is just the beginning.
Pickled Pepper Recipe for Home Canning
This quick pickled pepper recipe allows you to preserve peppers with water bath canning. Sweet peppers will result in a tasty topping for adults and kids alike, while adding hot peppers to your pickled mix will obviously increase the heat.
Ingredients
- 5 Cups Diced Peppers, Mix of Hot and Sweet
- 5 Garlic Cloves
- 2 Cups Cider Vinegar
- 1 Cup Water
- 2 tsp Canning Salt
- 1 tsp Sugar
Instructions
- Begin by preheating your water bath canner.
- Divide chopped peppers between 5 half pint jars and top each jar with a garlic clove.
- Bring Vinegar, Water, Salt and Sugar to a boil in a saucepan.
- Pour the brine over the peppers in each jar, leaving 1/2 inch headspace.
- Process in a water bath canner for 10 minutes. (15 minutes for 1000-6000 ft elevation.)
Just getting Started Canning?
If you’re just getting started canning, but plan on making canning and preserving food part of your lifestyle long term, try investing in an online canning course. Pioneering today has a canning with confidence course that takes you through the ins and outs of canning from basic canning safety all the way through to pressure canning meat at home. The course covers:
- Canning Safety – Safe techniques to for home canning
- Water Bath Canning – Jams, jellies, pickles, tomatoes, and other high acid fruits and vegetables including low sugar, no pectin variations.
- Pressure Canning – How to safely operate a pressure canner at home to can almost any type of food for long-term preservation
- Troubleshooting and Storage – Figuring out why a recipe just didn’t work, and maximizing storage of your home canned goods.
Take a look at Canning with Confidence if you’re planning on investing heavily in long-term home food preservation.
Source for Processing Times:
National Center for Home Food Preservation: Pickled Peppers
Looking for other options?
Try these great pickled pepper recipes:
State Extension Recipes
Clemson University Pickled Peppers Recipe
Ball Fresh Preserving Recipes
Pickled Hot Pepper Recipe
Pickled Mixed Peppers Recipe
Fancy Food Magazine Recipes
Bon Appetit Pickled Peppers
Food Network Pickled Jalapeno Peppers
Saveur Mexico Pickled Peppers
Billy
This looks so delicious! Thank you for sharing your recipe. I want to start pickling peppers more – the only things I’ve really stuck to are pickles, onions and carrots. I think throwing in peppers adds at the very least a great variety of color to dishes when used as a side dish or condiment. Super excited to try this at home. Thanks again for sharing!
Jennifer
I have never thought of pickling sweet peppers before! I will have to try this recipe out.
Marcyann
You should warn people to wear plastic food grade gloves while working with hot spicy peppers. I found out the hard way when my husband failed to mark a highly hot pepper in the garden…I thought it was sweet–not!
My hands burned for 2 days until I got some Aloe Vera on them. Still remember that burning. Yuk!
Prairie Pat
I second that! I may be particularly sensitive, but this happened to me a few years ago slicing about fifty sweet peppers for freezing. My fingers felt like they were on fire for several days and nothing helped but lidocaine. It didn’t feel like my fingers were being burned while I was prepping things, but afterwards, I was miserable.
Michelle
Do you think this would work with banana peppers? You have great articles- I am constantly using them here at home.
Admin
Thank you! Yes, you can use banana peppers instead.
Betty
Notice some have pics look like they may have onions on top? Can onions be added as well?
Admin
Sure thing!
Brandi Lins
How long do we let the peppers & veggies sit before we can eat? Thank you.
Ashley Adamant
I’d say at least a week for the best flavor, but two would be better. You can eat them right away, but they won’t taste all the way pickled.
Nancy
Can a sprig of dill be added to each jar? (planted dill a number of times meaning I still have some to use.
Admin
Oh, for sure! A touch of dill would be delightful in this recipe!
Robin
My grandma and mom always canned bell peppers by stuffing jars then adding the boiling liquid on top of the peppers, garlic, dill and I know it’s strange but they added one anchovy. These were the only thing outside of Applebutter that they didn’t place in a water bath. I want to try the Peppers but not sure now of the correct process.
Administrator
If you follow the instructions here and process them in a water bath, you should be good to go. Adding hot foods to jars will often seal the lids but this doesn’t mean that they have been safely processed.