Hot Cherry Peppers Pickled

Quart-size jars work best for packing a lot of peppers. Use the pint-size jar to put up a small batch to serve over cheese. Martha Stewart Living, March 2010

Hot Cherry Peppers Pickled

Photo by Ilona S.

  • Prep Time


  • Total Time


  • Servings

    quart & 1


  • 2

    pounds hot cherry peppers, washed well and dried

  • 6

    garlic cloves, halved

  • 3

    dried bay leaves

  • ¾

    teaspoon whole black peppercorns

  • 4

    cups white-wine vinegar (at least 5 percent acidity)

  • 1⅓

    cups water

  • ¼

    cup sugar

  • teaspoons coarse salt


Trim cherry pepper stems. Divide peppers, garlic, bay leaves, and peppercorns among 2 quart-size and 1 pint-size sterilized glass jars. Bring vinegar, water, sugar, and salt to a simmer in a medium saucepan over medium heat. Cook until sugar dissolves. Pour hot pickling liquid over peppers, leaving 1/4-inch headspace at tops. Can in water bath for 15 minutes. Makes 2 quart-size jars and 1 pint-size jar


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