Pickled Peppers are among the easiest vegetables for canning! They are so great on so many different foods! They are great on sandwiches, in soups or stews for a little added kick, or for making hot sauces and salsas!
How many pecks of peppers did Peter pick? Well, I don’t really know, but I picked a bunch at the end of last season! Pickled peppers are so easy to make! At the end of the season you end up with so many peppers! Even mid season, you can make a jar or two at a time and enjoy them all winter!
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Last year was a great year for growing peppers in upstate NY. It was hot and dry, which peppers are excessively fond of. The drier the year, the hotter the pepper. This year is turning out to be the same, so these peppers should be super hot too!
I was going through photos, trying to decide what to post next and just couldn’t resist these. Now, I can sit behind my computer, in my nice warm house, and wish for Spring… and Summer!
I have been canning peppers since I was a teenager. I am a huge fan of hot peppers! For Christmas, I made my son an upstate NY version of Peri-Peri Sauce. I’ll share that soon. We are just crazy about it! You can cut down on a bit of the acid you would normally use in salsas or hot sauces if you use pickled peppers.
This was one of my last pickings of fruits and veges from the garden in October last year. Notice the green tomatoes? I made a green tomato salsa that is super! I’ll share that at some point, too.
Here is the first major picking from this year, that is why there are no red or orange peppers. These are all Hungarian Wax Peppers and a couple green bell peppers. The Hungarian Wax have a similar heat level to jalapeños. What should I make with all of these gorgeous cherry tomatoes??
The technique: Canning Pickled Peppers
So briefly, on to the technique. The first thing you want to do is to wash the peppers. Also wash and sterilize the jars. Get these rest of your ingredients together.
- Remove one hot jar at a time, add peppers to the jar. Use a clean knife to arrange them so that you can squeeze as many in the jar as you can. (Save enough room to add the rest of the ingredients and still allowing for about 1/4″-1/2″ headspace)
- Add either dried or fresh oregano, I have used both, (just add more like 4 teaspoons if using fresh oregano) and Kosher salt to jar.
- Then fill jar half way with cider vinegar and add a few crushed cloves of garlic.
- Fill up jar with boiling water, leaving the required headspace. (Some sites are using distilled water, others are boiling the water before adding it to the jar. I have done it both ways and find little to no difference in the shelf life or flavor of the finished product.)
You can also slice the peppers and follow the same procedure as above. They take up less shelf and refrigerator space.
Seal the jars. You are all done! This canning tool set is cheap and will save you a lot of burns!
As I said previously, I have been making these for decades and have never had any problem with the shelf life of these peppers. They last for at least 3 years. I usually keep them in the basement, which is cool and dry.
Recently, I have done some research on the fact that they are not pressure canned. I am not a food safety expert, by any means. Many sites are indicating that they should be refrigerated, if they aren’t pressure canned. So, this year, I kept a few jars in the refrigerator in the garage and a few in the basement, as usual. I have to say that the ones that are stored in the refrigerator have retained more of their vibrant color as opposed to the ones that are in the basement.
My long winded point being, in conclusion, I will tell you here to store your peppers in the refrigerator. In case your storage conditions differ from mine, I would not want to make anyone sick. They can also be pressure canned to ensure safety. UPDATE: Since canning these peppers 2 years ago, I have been storing them in the refigerator, as well. They retain a better crispness and color in the refrigerator, so why not? I opened a jar of the peppers that I canned for this post a few weeks ago, and they are still perfect!
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Easily Pickle Hot Peppers for use all year long!
- 20 about hot peppers
- 2 c. apple cider vinegar
- 2 tsp. oregano, dried
- 1 tbsp kosher salt
- 2-3 small garlic cloves, crushed
Place Peppers in a clean, sterilized 1 qt. canning jar.
Fill jar 1/2 way with vinegar.
Add, spices and garlic. Quantities are NOT critical! Just eye it!
Fill remainder of the jar with boiling water.
Store in the refrigerator. Can be stored for at least 1 year.
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Originally published 3/10/2017