This easy recipe for pickled sweet or hot peppers for canning is a great recipe with very few ingredients and like it says, can be used to pickle sweet or hot peppers, or use a variety of peppers!
When you plant that garden in the spring, you never really know how each type of plant is going to produce, what will fail, and what you are going to have an abundance of. I tend to over plant everything, because in the past certain vegetable plants did not produce that well.
I planted a ton of pepper plants this year and they did very well, especially my Anaheim peppers, which I love. I had a lot of peppers and the pickling process is a great way to preserve peppers. The Anaheim is my favorite pepper, because it is pretty mild, yet tasty. I do not like my spice level too high.
My other peppers did pretty good too, including my lunch box peppers, which I planted for the first time. Lunch box peppers are like mini sweet bell peppers and are so cute, colorful and delicious! It would be great to pickle these small peppers as whole peppers in a quart jar!
I also had a ton of lunch box peppers.
Ingredients for Pickled Sweet or Hot Peppers
- 6 cups Chopped Peppers: Use peppers of your choice. I used Anaheim with some Lunchbox Peppers
- 4 cups Apple Cider Vinegar: White Vinegar is an option
- 2 cups Water
- 4 tsp Canning Salt
- 2 Tsp White Sugar
- 1/2 tsp Minced Garlic per Jar: Garlic cloves are also an option, 1 per jar.
Steps for Preparing Pickled Peppers
First, rinse the fresh peppers.
Cut up the peppers. If cutting up hot peppers, make sure you wear gloves.
Pack peppers in the mason jars leaving 1/4 inch headspace. I used both pint and half-pint jars.
Make the pickling brine by adding the vinegar, water, sugar and salt to a medium saucepan. Heat the brine at medium-high heat until boiling. Pour the hot brine over the sliced peppers into jars leaving 1/4 inch headspace. This recipe filled 3 pint jars or 6 half pints. You can increase or decrease the recipe depending on how many peppers you have by keeping the ratio of vinegar to water the same.
Wipe the top of the jars, remove the air bubbles and place lids and add screw bands.
Add the filled jars to the boiling water canner and process jars using the hot water bath method at a full rolling boil for 10 minutes.
I use the Ball electric water bath canner for water bath canning and love it.Â
Remove the hot jars from the hot water after the processing time with a jar lifter and place jars on a kitchen towel on the counter. Do not disturb for 24 hours.
Enjoy
Enjoy the flavorful pickled peppers all winter long with this pickled pepper simple recipe. It is delicious with any kind of pepper, including jalapeno peppers. Pickled banana peppers are great too! Pickled peppers are awesome in so many recipes, including scrambled eggs, tacos, potato salad, pizza, sandwiched, everything. Plus the jars of colorful peppers will make beautiful Christmas gifts!
For more of my canning recipes and other favorite recipes, plus posts about other homestead-type activities, such as gardening and raising chickens, go to my website at www.HawkPointHomestead.com. For updates, please follow my Facebook page at Hawk Point Hobby Homestead.
See my other related canning recipes:
- Zucchini Relish
- Homemade Rotel – Tomatoes and chiliies
- Cilantro Lime Tomatillo Enchilada Sauce
- Peach Salsa
- Peach Jalapeno Bourbon BBQ Sauce
- Pickled Cherry Tomatoes
- Roasted Tomato Spaghetti Sauce
- Salsa Recipe with Roasted Tomatoes and Peppers
- Roasted Tomato Sauce
- Peach Pepper Jelly
- Bread and Butter Pickles
- Spicy Garlic Dill Pickles
- Dill Pickles
- Cucumber Relish
- Green Chili Peppers
- Pickled Radishes
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Easy Recipe for Pickled Mild or Hot Peppers for Canning
This easy recipe for pickled sweet or hot peppers for canning is a great recipe with very few ingredients and like it says, can be used to pickle sweet or hot peppers, or use a variety of peppers!
Ingredients
- 6 cups Chopped Peppers: Use peppers of your choice. I used Anaheim with some Lunchbox Peppers
- 4 cups Apple Cider Vinegar: White Vinegar is an option
- 2 cups Water
- 4 tsp Canning Salt
- 2 Tsp White Sugar
- 1/2 tsp Minced Garlic per Jar: Garlic cloves are also an option, 1 per jar.
Instructions
1. Rinse the peppers.
2. Cut the peppers up.
3. Add the sliced peppers to the jars, keeping 1/4 inch headspace.
5. Make the pickling brine by combining the vinegar, water, sugar and salt to a medium saucepan.
6. Heat to a boil.
7. Add the brine to the jars, keeping 1/4 inch headspace. Add garlic.
8. Wipe rims, remove air bubbles, and add lids.
9. Place the jars in a water bath canner and process at a rolling boil for 10 minutes for pints, 15 minutes for quarts.
1o. Remove the hot jars with a jar lifter and set them on the counter. Do not disturb for 24 hours.
