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Pickled Peppers

Photo Credit
Sam Jones/Quinn Brein
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 is the Executive Digital Editor of Almanac.com, the website companion of The Old Farmer's Almanac. She covers gardening, plants, pest control, soil composition, seasonal and moon c...
Read More from Catherine Boeckmann

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Comments

Jelly BeanSat, 02/17/2024 - 09:18

IA lots of comments would be eliminated on these recipes, if before they publish them, they give the recipe to someone not involved in the story and let them make it. So questions and errors in measurements would be eliminated. Also, is there any way to be able to print a recipe on one sheet of paper? Thank you.

Ann AshbyFri, 02/16/2024 - 11:04

Can I use frozen peppers?

ValSun, 08/22/2021 - 19:11

In the video they said 2 parts water to one part vinegar, the recipe calls for 1and1/4 cup vinegar?

Catherine AustinSat, 08/21/2021 - 12:26

These are not canned, but kept in a cool place or refrigerated: add some dried oregano, a bay leaf and some hot pepper flakes to the jar before you add the peppers. Leave a bit of space at the top of the jar when you are adding the vinegar mix, and top off with enough olive oil to leave a 1/3" layer. Shake the jar once in a while, and let ripen for a few weeks.

Dorothy A FilingFri, 08/20/2021 - 10:41

Good recipe to use up all those tops and pieces of pepper left over from making stuffed peppers.