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Hot Pickled Peppers


A great way to preserve an abundant crop of peppers for winter flavor

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Rate this recipe 4.4/5 (11 Votes)
Hot Pickled Peppers 1 Picture


  • 4 lb hot red, green, or yellow peppers
  • 1 1/2 lb green bell peppers
  • 1 1/2 lb red bell peppers
  • 5 cups vinegar (5%)
  • 1 cup water
  • 2 tsp. sugar
  • 4 tsp canning or pickling salt
  • 2 cloves garlic


Servings 9


Step 1

1. Select and wash your favorite peppers. Cut bell peppers into quarters, remove cores and seeds, and slice.
2. Peel tough skinned peppers (if desired): slash 2 to 4 slits in each pepper and heat in a gas flame, on the bbq, or under the broiler until the skins separate from the flesh. Then place peppers in a bowl and cover for 5 to 10 minutes. Skins will slip off easily.
3. Small peppers can be kept whole but should be flattened. cut larger peppers into quarters
4. Pack peppers into canning jars, leaving 1/2 inch (1 cm) headspace.
5. Combine and heat vinegar, water, sugar, salt, and garlic. Simmer 10 minutes. Remove garlic.
6.Pour pickling solution over peppers, agian leaving 1/2 inch (1cm) headspace.
7. Remove air bubbles by running a plastic knife or spatula between the food and the jar. Then wipe jar rims with a clean cloth, and secure lids and ring bands.
8. Process in hot water bath: for half pint or pint;
10 min (0 - 1000 ft) 15 min (1,001 - 6,000 ft) 20 min (above 6,000 ft)


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