Step by step instruction, and recipe that will show you how to can pickled peppers easily at home. No cooking required to make these peppers!
Pickled Peppers are among the easiest vegetables for canning! They are so great on so many different foods! They are perfect on sandwiches, in soups or stews for a little added kick, or for making hot sauces and salsas!
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!
This technique is called quick pickling there is no need to process them in a boiling water bath canning pot. Read on for important storage information!
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!
Want to learn more about growing your own peppers? If you love growing your own produce, these posts are packed full of information about how to get that big harvest by the end of the season! Don’t miss our How to Start a Garden Series!
What types to use
- Hungarian wax
- banana peppers
- most hot and mild peppers will work well
How to use these peppers
These pickled peppers can be used in so many ways. They are great in sandwiches, stews, soups. Add some to chili for an added kick. I put a small ramekin of them on charcuterie boards.
We love them on pizzas and they are great when added to salads for a spicy briny kick.
You can add them to tacos, burritos, fajitas and enchiladas. Mix them with tomatoes for a quick pico de gallo.
Here is the first major picking from this year above, that is why there are no red or orange peppers. Some peppers turn from yellow to orange to red with age. Generally the hotter peppers are the oldest, red peppers.
These are all Hungarian Wax Peppers and a couple green bell peppers.
The Hungarian Wax have a similar heat level to jalapeños but can even be hotter.
What you need
- apple cider vinegar or white vinegar (you can also substitute white wine vinegar)
- Kosher salt
- fresh or dried oregano
- optional: peppercorns, bay leaves
How to make pickled peppers
So briefly, on to the technique. The first thing you want to do is to wash peppers. Also wash and sterilize the jars and lids (you must sterilize the jars since these are quick pickled). Get the 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 while still allowing for about 1/2 inch headspace) Pro tip: Lay jars on their sides to make packing a breeze.
- 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 (about a cup for pint jars or 2 cups vinegar for quart jars) and add a few crushed cloves of garlic.
- Boil water in a medium saucepan. Fill up jar with boiling water (about a cup water per pint jar or 2 cups per quart), leaving the required headspace. (Some sources 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.)
Wipe rim with damp paper towel. Remove hot lid from water. Place on top of jar. Add band. Tighten fingertip tight.
You can also slice the peppers and follow the same procedure as above. They take up less shelf and refrigerator space. IMPORTANT NOTE: Wear Gloves!
Use pint jars for sliced peppers or small peppers. Use quart jars for whole peppers and large peppers.
How to store jars
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 although I do err on the side of caution.
Many sources are indicating that they should be refrigerated, if they aren’t pressure canned. So, I have done some research and kept a few jars in the fridge 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.
They can also be pressure canned to ensure safety.
UPDATE: Since canning these peppers 2 years ago, I have been storing them in the refrigerator. 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, two years after canning them and they are still perfect!
Pro tips to ensure your success
-Important Note: Wear food grade gloves when slicing hot peppers!!
-Depending of the heat of the peppers that you are canning, these peppers can be very hot! Keep in mind that in hot, dry years, the peppers will be hotter. Perhaps not for the faint of heart!
-Rinsing sliced peppers can reduce a little bit of their heat level, but this is risky because it sprays small particles of capsaicin around in the air and can literally asphyxiate you! It is probably not worth the small bit of capsaicin that you will remove. In a dry year, the peppers will be hot!
-A better way to reduce the heat level of your peppers is to only pickle green jalapenos. Orange and red jalapenos are older and will be hotter. Peppers that develop ribs (beige to brown stripes on the skin are said to be older and hotter.)
-Also, scoop out and remove the ribs and seeds, much of the heat resides there. You can do this with a small melon baller or paring knife.
-Using a Canning tool kit can save you from potential burns.
-Do not reuse single use lids. They may not be safe.
-This recipe is for Cold Packed Peppers. They can also be processed in a water bath canning pot, but I find they get soggy.
-I have done lots of testing on the storage of these peppers and find they are best stored in refrigerator.
-Peppers are crispier when used within 6 months, or so.
-Many varieties of peppers can be canned. Jalapenos, serranos, habaneros, banana, Hungarian wax, red hot cherry, and many others.
Tools I Use
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Other Delicious Pickling Recipes
- pickled onion
- candied jalepenos
- pickled garlic scapes
- pickled radishes
- Kosher pickles
- Crispy Sweet Pickles
- Homemade pickling spice
If you have any questions or comments, please ask in comment section below. We’d love to hear from you!
I hope you enjoyed the recipe today!
Enjoy. And have fun cooking!
- 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.
- Wipe edges of jars.
- Place sterilized lid on jar and screw on band, fingertip tight.
- Store in the refrigerator. Can be stored for at least 1 year.
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Originally published 3/10/2017 Updated 1/16/2021