Easily Pickle Hot Peppers

      42 Comments on Easily Pickle Hot Peppers
5 quart jars of Pickled Peppers arranged on a barnwood board with a barnwood background
A Peck of Pickled Peppers?

Jump to Recipe

How many pecks of peppers did Peter pick? Well 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 can make a jar or two at a time and enjoy them all winter!

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.

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! They are great on sandwiches, in soups or stews for a little added kick, or for making hot sauces and salsas! 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.

 Plastic container with mixed colored fresh 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.

Canning pot fillled with quart jars and water

So briefly, on to the technique. The first thing you want to do is to wash the peppers. Also wash and sterilize the jars.

Jar with orange, yellow and green peppers, half way filledRemove one hot jar at a time, add peppers to the jar.
Jar filled with colored red and green peppersUse a clean knife to arrange them so that you can squeeze as many in the jar as you can. (Save enough headspace to add the rest of the ingredients- about 1/4″-1/2″)

filled jar with peppers and garlic cloves on the top

Lay a few cloves of crushed garlic on top of the peppers in each jar.

filled jar with peppers and garlic cloves on the top with salt and dried oregano on top

Add oregano and kosher salt.

JAr with the addition of half filling it with cider vinegar

Fill the jar half full with apple cider vinegar. Then fill the remainder of the jar with water, leaving the 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.)

finished jars on barnwood board with barn wood background

Seal the jars. You are all done! This canning tool set is cheap and will save you a lot of burns!

sealed jars on barnwood

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.

Love canning? This Low Suagr Strawberry Jam is to die for!

Have fun cooking!


Pickled Multi colored Peppers in jars
5 from 3 votes

Pickled Peppers

Easily Pickle Hot Peppers for use all year long!

Course Condiment
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 20 peppers
Calories 40 kcal
Author Binky


  • 20 about hot peppers
  • 2 c. apple cider vinegar
  • water
  • 2 tsp. oregano, dried
  • 1 tbsp kosher salt
  • 2-3 small garlic cloves, crushed


  1. 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 water. 

    Store in the refrigerator. Can be stored for at least 1 year.


In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only endorse products that are I use and enjoy and that I believe would be of value to my readers. Binky’s Culinary Carnival is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

42 thoughts on “Easily Pickle Hot Peppers

  1. Lauren

    Wow that’s a lot of peppers! And those jars are absolutely beautiful with those bright colors.
    I’ve never tried pickling anything myself. But hey, if I can ever turn my black thumb green, maybe I’ll get the chance!

      1. Kalie

        Hi! Someone in my Myspace group shared this website with us so I came to check it out. I’m definitely enjoying the inoifmatorn. I’m book-marking and will be tweeting this to my followers! Fantastic blog and great design and style.

  2. Boastful Food

    Not only are they tasty, they make a colorful display on your kitchen shelves or pantry. My mom used to do this and also keep them under the stairs in our cool basement. Fresh pickled peppers and salsas year round. Delish!

    1. Binky Post author

      My Mom and Aunt used to do them too! For several years, I didn’t have any peppers and forgot about pickling! The last few years I have had a good pepper turnout, so I have gotten back in the habit! It’s great because you can do a jar or two at a time as the peppers become ripe!

  3. swathi

    You have a wide variety of hot peppers, I like the way you explain the canning. I haven’t ventured into canning.. I need to do it near future. For the timing being I will drool over your pickled pepper.

  4. Sia | Monsoon Spice

    What an amazing recipe and the recipe looks so easy and straightforward. The pickles we make in India usually has an array of spices and quite time consuming and complicated, but this one I got to try this summer πŸ™‚

    1. Binky Post author

      Although, I bet the pickles you make in India have lovely cumin and turmeric, among other things! Thanks for the comment, Sia!

  5. Grantham SEO

    Wow that was odd. I just wrote an incredibly long comment but after I clicked submit my comment didn’t appear.
    Grrrr… well I’m not writing all that over again. Anyways, just wanted to say fantastic

    1. Gwenelda

      I love your blog.. very nice colors & theme. Did you create this website yourself or did you hire someone to do it for you? looking to construct my own blog and would like to find out where u got this from.

  6. Billy

    I love the idea of pickling hot peppers! I’ve only ever really pickled pickles and onions – so I want to branch out and head down the path of other vegetables and exotic types of pickling items. Does pickling the peppers do any sort of evolution on the heat of the peppers? Does it make it more hot or less hot or anything of the sort? I’m very curious! Thanks for sharing this recipe and I’m excited to try it myself.

    1. Binky Post author

      Actually, the longer the peppers sit, say up to 6-8 months they will get slightly hotter. After that they stay fairly consistent. As I indicated in the post, they will lose more of their vibrant color if they are not refrigerated. If you need any more help, let me know. Tag me in a pic when you make them! Thanks for your comment Billy!

    1. Binky Post author

      Sorry about that Molly! The quantities are not crucial but I have updated the recipe! Somehow I overlooked that! Thanks for your comment!

    1. Binky Post author

      Certainly you could, but you will lose the bright color of the pepper. Since writing this post, I have actually experimented with refrigerating them. They really keep their color better if you do. Thank you for your question, Jo!

  7. Wanda

    Do your peppers go mushy after a few months? Mine are great first few months even have them at the year mark some are mushy. What causes this? Is your frig an extra one to hold all the jars? Someone told me to put sugar in others have used pickle crisp to keep them firm. What’s your take on these 2 additives?

    1. Binky Post author

      Hi Wanda! I have not used pickle crisp but I don’t like adding sugar unless I making Candied Peppers, which I will I have a post for soon. The peppers stay crisper and keep their beautiful color better if they are refrigerated, for sure. I do have second refrigerator in the basement that I use for overflow and the things I can that are safer if kept in the refrigerator. If you think about it, the peppers you buy at the store, such as pepperoncini are not really crispy either. We done really mind them on sandwiches and in other dishes if they are not super crisp! I hope this answers your question! Thanks for checking us out! πŸ™‚


Leave a Reply

Your email address will not be published. Required fields are marked *