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    Hot Cherry Peppers Pickled

    Hot Cherry Peppers Pickled

    Photo by Ilona S.

    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

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    • 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


    More recipes by Ilona S.