Canned Pickled Peppers
These canned pickled peppers deliver a spiced flavor that can be enjoyed year-round. Using a simple brine, they become tangy and soft in texture while still retaining their heat. Adding a kick to sandwiches, pizza, or chili, they're a versatile addition to countless dishes.
Servings 5 pints
Calories 3kcal
Ingredients
- 2 ½ lb hot peppers
- 4 cups distilled white vinegar
- 1 ½ cups water
- 2 tsp canning salt
- 1 tbsp granulated sugar (optional)
Instructions
- Prepare the peppers. Cut and remove the stem end of the pepper. With large peppers, cut them in half lengthwise and remove the pith and seeds. Slice into bite-sized pieces. Smaller peppers can be sliced in half or left whole and sliced into coins. To be safe, wear gloves when working with hot peppers.
- Pack the jars. Pack the prepared peppers into 5 sterilized pint jars, leaving ½ inch of headspace.
- Make the brine. In a saucepan, combine the vinegar, water, salt, and sugar (optional). Bring the brine to a boil. Stir until the salt and sugar is dissolved. Pour the hot brine into each prepared jar, making to sure to maintain the ½ inch of headspace.
- Prepare the jars. Wipe the rims of the jars with a clean cloth to remove any drips. Place on lids and rings, tightening to fingertip tightness.
- Water bath the jars. Place jars in the boiling water bath. Bring back to a boil and boil for 10 minutes (see chart in post for elevation adjustments). Remove from the water bath and cool for 12 to 24 hours. Remove rings to ensure a good seal and store for up to one year.
Video
Notes
Food safety tip: This recipe may not be approved by the USDA. To prevent the risk of botulism, always check with the USDA Canning Guide.
Wear gloves while preparing the peppers. Hot peppers contain capsaicin, an irritant that causes a burning feeling on your hands. You may not feel the effects while handling the peppers, but they will set in later if gloves are not worn.
Pack the jars full to ensure that you maximize space. Pushing them down from the top and tapping the bottom with the palm of your hand is a great way to get the peppers to settle.
Headspace is important for safe canning. Leaving the ½ inch of headspace allows for proper sealing. These peppers contain a lot of air and space, so the headspace may look like the jar is too full, but often, the peppers can be pressed down.
Nutrition
Serving: 1tbsp | Calories: 3kcal
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