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4.96 from 21 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 7kcal
Author Beth Neels
Cost $5

Equipment

Ingredients

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

Notes: 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.

Nutrition

Calories: 7kcal | Sodium: 350mg | Potassium: 26mg | Vitamin A: 20IU | Vitamin C: 1.6mg | Calcium: 10mg | Iron: 0.2mg