Pickled Peppers are fantastic on burgers, hot dogs, on top of your favorite appetizers, or by themselves! Learn how to pickle hot peppers. Preserve all those beautiful peppers from your garden or the farmer’s market!
How To Pickle Hot Peppers
Do you have a bunch of beautiful peppers in your garden? Or did you buy a bunch of peppers at your local Farmer’s Market and now you don’t know what to do with them all? I love making salsa, and my Cherry Habanero jelly only takes a handful of peppers, so with all the peppers that we get, I needed something new to do with them.
So, I decided to pickle them! I have ordered pickled jalapenos on my burgers and hot dogs at restaurants, I have even had pickled eggs, so why not make my own pickled deliciousness?
If you have canned before, this is actually pretty easy. If you haven’t take care to read the instructions before getting started. Be careful with the hot water and hot peppers. You may want to consider wearing gloves when handling the peppers, because there is nothing worse than having an itch or rubbing you eye when you have pepper juice on your hands!
With the holidays coming, these pickled hot peppers would also make fantastic gift ideas. This Pickled Peppers recipe makes about six 8 oz jelly jars. If you don’t have a canning pot, you can use a large pot, I have done this, it just makes it a bit harder to get yours jars out of the hot water (use tongs!)
Now, here’s How To Pickle Hot Peppers, be sure to Print It and Pin It so that you can make it again and again.
How To Pickle Hot Peppers
- Hot peppers of choice - I used 8 Jalapenos 1 Cayenne, 4 Banana Peppers
- 3 cups water
- 3 cups white distilled vinegar
- 4 cloves garlic
- 1 tsp Dill
- 1 tsp red pepper flakes
- 1 tsp pepper corns
- 1 tbsp sugar
- 2 tbsp sea salt or 3 tbsp pickling salt
- Wash and sterilize canning jars, lids, and seals.
- Bring water bath in canning pot to a boil.
- Wash and prepare all fresh ingredients.
- Chop the peppers.
- Dice the garlic.
- Divide all fresh ingredients and spices into jars evenly.
- In a medium sauce pan bring water and vinegar to a simmer.
- Pour hot liquid over fresh ingredients in the jars leaving 1/2 inch head space and wipe the rim of any access liquid.
- Carefully put lids onto jars.
- Tighten the seals.
- Carefully place jars onto the rack in the water bath and lower into boiling water.
- Place lid on pot and let boil for 10 mins.
- Carefully remove from water bath and let cool on a dish towel over night.
- Store in pantry for up to one year.
* You should start to hear "popping" sound while cooling that means the jars are sealing properly
* Store in pantry for up to a year
* Use rubber gloves when cutting hot peppers
Have you ever pickled peppers? What is your favorite thing to pickle? Eggs? Asparagus? Cucumbers?
Like canning? Be sure to try my Merlot Cherry Habanero Jelly, it’s got a bit of heat and a lot of flavor.