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Pickled Peppers

pickled peppers in a mason jar

Enjoy pickled peppers year round with this easy four ingredient canning recipe. Use your favorite mix of hot peppers or banana peppers.

Scale

Ingredients

Instructions

  1. Prepare boiling water bath canner, clean hot jars, and clean two piece lids.
  2. Wash hot peppers. Leave peppers whole or cut into slices. If using different varieties, toss to blend so you have a mix of peppers in each jar.
  3. Combine vinegar, water and garlic in a large sauce pot. Bring liquid to a boil; reduce heat and simmer about 5 minutes. Discard garlic.
  4. Pack hot peppers into hot jars; leaving 1/4 inch headspace. Ladle hot liquid over peppers, leaving 1/4 inch headspace. Remove air bubbles. Wipe rim clean and seal with two piece canning lids.
  5. Process pickled peppers 10 minutes in a boiling water bath canner. Makes about 5 pints.
  6. I prefer to pack mine in half pint and half cup jars, because we tend to go through a smaller amount of peppers at one time.

Notes

Nutrition

Keywords: pickled peppers, hot peppers

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