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 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! Pickling peppers is so easy!
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!
Growing Peppers for Canning
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!
For more information about growing peppers, don’t miss my How to Start a Garden Series! The first part is Planning Your Garden! Second is Preparing the Garden Site. The third is Choosing Plants and Planting Your Garden. The fourth is Garden Maintenance, and the last is Harvesting a Garden and Preserving the Harvest, this post has over 100 FREE recipes for preserving your harvest!
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!
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 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 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. NOTE: Wear Gloves!
Seal the jars. You are all done! This canning tool set is cheap and will save you a lot of burns!
Tools I Use When Canning Peppers
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Storage of Canned Peppers
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 refrigerator, 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, two years after canning them and they are still perfect!
Love canning? See all of my recipes for preserving peppers !
Other Delicious Canning Recipes on Binky’s Culinary Carnival
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Xoxo
Pickled Peppers
Ingredients
- 20 about hot peppers
- 2 c. apple cider vinegar
- water
- 2 tsp. oregano, dried
- 1 tbsp kosher salt
- 2-3 small garlic cloves, crushed
Instructions
- 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.
Video
Notes
Nutrition
This post contains affiliate links, which means I get a small commission if you click the link and purchase something. See FTC Disclosure, here.
Originally published 3/10/2017
Thank you so much, I will be anxious to try the results of this recipe.
Thank you Frederick! Please let me know how you like them!
We have loads of chillis growing in our garden, and we are definitely going to pickle them.
They are so good aren’t they? Thanks for the comment Dannii!
WOW! This looks so easy to make. Definitely going to make these pickled peppers!
They are really easy! You should definitely try these, they are so good!
I grew canning almost everything from our garden and I miss it. Great instructions and the peppers look stunning in the jars. Glad to read this post, it brought back good memories.
Oh, that’s so nice! I left canning for a while and I am glad we re-found each other. It really is fun!
You got quite the harvest there! I love hot peppers. Gotta give this a try!
It is super easy! Definitely, give it a go! Thanks Morgan!
Pickled Peppers! Yum! I need to do more pickling. And we just got a bunch of peppers in our CSA, so this recipe is perfect timing.
Glad to here that, Nancy! I’ve always wanted to do a CSA! I hope you enjoy them! Thanks!
What a great way to preserve the freshness of the season. I loved pickled peppers on salads. Thanks for providing and easy method for canning!
Thank you Vicky! I hope it is useful to you!
i love everything pickled. i’ll have to try this recipe with all my garden peppers
Oh, thank you Rebecca! I’m glad you enjoyed it! These really are easy and fun!!
What a great way to preserve Summer veggies! Love the photos too.
Thanks so much Amanda! I really appreciate that!
What a gorgeous picture Beth, it really makes me want to pickle peppers, you make it sound so easy. I’ll try your way and then use my pickled peppers to make your salsa!
Ha! There you go! I use pickled peppers to make salsas and other sauces when I am out of fresh ones! Thanks so much for your comment Patty!
I bet these are amazing. I love pickled peppers on salads, tacos, meats. So many ways to enjoy them. I think your photos are beautiful. So bright and cheery.
Thank you so much, Michelle! They are super versatile, aren’t they? I had a few comments on Instagram that asked what to do with them and I thought, what??
There’s a pizza place near us that does a sausage and pickled banana pepper pizza, and whenever we get it my husband always says we need to try making our own pickled peppers so I can see this recipe coming in handy!
Haha! Super easy to do Caroline! Let me know how you like them! Banana peppers work great with this recipe too! Thanks!
Who knew pickling peppers was so easy!! Anything that can keep for 3 years is a total winner and a great way to use excess garden produce. Thanks for sharing this great post 🙂
It’s a lot of fun too! That you Anna!
I have seen other recipes that call for mustard seeds and celery seeds. You don’t use that in your recipe, what isn’t the reasoning for using these two ingredients in canning? I tried canning a batch of banana peppers and it called for sugar, mustard seed, celery seed and I wasn’t big on it!!! Thank you for your advice! I will be canning the rest of my peppers soon!
I use mustard seed and celery seeds for other things that I pickle. I don’t feel that the flavors are essential with hot peppers because they have so much flavor on their own. I prefer to have them as close to fresh as possible! I use celery seed and sugar in my Candied Jalapenos that makes them candied and sweet, though. That’s not what I’m looking for with the pickled peppers! I hope that helps! Thanks for stopping by!
I LOVE your pickled pepper recipe!!! I made one quart because that was all I had left after following a different recipe. I kept them in the fridge and opened them the following week and I think I ate them all in 3 days! On salads and sandwiches. Yummm! My hot peppers produced again so I’m dedicating all the banana peppers to this recipe. Thank you so much for sharing!
Oh, that’s GREAT to hear Olivia! I’m so happy you are enjoying them! (I try to let them sit more than a week! They will be better after a month! 😂 ) Of course, I need to do a lot and keep my son off them! Thank you so much for stopping by! You may like this Pepper Relish or Candied Jalapenos, as well! They are great with so many things, as well! Have a great weekend!
I have to say, grew up with grandma and dad who both had huge gardens. And a basement filled in canned food from those gardens. So delicious. But alot of work! This, and all of your recipes, are amazing! So good, yet so easy!!!!! My family owned a restaurant and im all about food. Ive never commented on websites. Im not tech savvy, im a cook. Haha! But you are fabulous! I had to let u kno! Thank u!!!!!!! Take care!
Wow! Amanda! I’m touched! I’m glad you enjoy BCC! I is a great joy for me to help folks cook and prepare foods easily! Thank you so much! Xoxo
You don’t mention how you seal your jars?
Hi, there Stewart. I have updated the recipe card. you need to wipe jar edge, sterilize the lids and place them on jar. Then, tightened the bands. Thanks for checking out the recipe!