Easy Pickled Peppers Recipe

This easy Pickled Peppers recipe makes a quick and easy way to preserve your banana, jalapeno and other kinds of peppers! Perfect for using throughout the year in so many dishes from pizzas to soups and salads!

Easy Pickled Peppers Recipe - These Pickled Peppers make a quick and easy way to preserve your banana, jalapeno and other kinds of peppers! Perfect for using throughout the year in dishes like pizzas, soups, salads, sandwiches and so many more! // addapinch.com

 

I’ve mentioned before how my pepper plants have been producing so many peppers that I can barely keep up with them this year. While I’m certainly not complaining since I’ve gotten more than my money’s worth from those few little seeds we planted, I definitely don’t want them to go to waste!

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All summer long, we’ve enjoyed them with our salads and just munching on them along with our suppers, but I knew I needed a way to preserve them so that I could use them throughout the winter and into the spring before next year’s plant gets up and going.

That’s when I pulled out my jars and decided to pickle my abundance of them. They are perfect to use to use in so many dishes! Some of my favorites are to use my pickled banana peppers on a Greek Salad, on even on a pizza, or sandwiches. I love to use my pickled jalapeno peppers on even on top of soups, chilis, tacos, hotdogs, and any recipe that calls for jalapenos. But really, the possibilities are just endless!

Easy Pickled Peppers Recipe - These Pickled Peppers make a quick and easy way to preserve your banana, jalapeno and other kinds of peppers! Perfect for using throughout the year in dishes like pizzas, soups, salads, sandwiches and so many more! // addapinch.com

 

To make my pickled peppers, you begin with fresh peppers of any type you are pickling – banana peppers are shown here, but again, you can use jalapeno, serrano, etc.  I’ve written my recipe based on making one quart of pickled peppers, you can easily scale the recipe based on your needs from that.

You’ll want to make sure that you clean your peppers extremely well and then slice them into rings. If you use this recipe for pickled jalapenos, make sure you take into account the heat of the peppers and their seeds when you make it. For banana peppers, I’ve always found it just fine to leave the seeds. If you’d prefer though, just remove them.

Meanwhile, you’ll want to have sterilized your jars and prepare your vinegar, sugar and salt. Once you have your pepper slices packed into your jar, carefully pour the hot liquid over the peppers and top with the lid and ring, leaving 1/2-inch of headspace.

You’ll want to place the jar in a cool place for 24 hours, until the jar has properly sealed. Once sealed, you can transfer the peppers to your pantry for up to a year and a half.

Easy Pickled Peppers Recipe - These Pickled Peppers make a quick and easy way to preserve your banana, jalapeno and other kinds of peppers! Perfect for using throughout the year in dishes like pizzas, soups, salads, sandwiches and so many more! // addapinch.com

Here’s my Pickled Peppers recipe. If you love banana peppers as much as we do, make ’em soon!

Easy Pickled Peppers Recipe - These Pickled Peppers make a quick and easy way to preserve your banana, jalapeno and other kinds of peppers! Perfect for using throughout the year in dishes like pizzas, soups, salads, sandwiches and so many more! // addapinch.com
Yield: 1 quart

Easy Pickled Peppers Recipe

Total Time 15 minutes
Prep Time 10 minutes
Cook Time 5 minutes
Easy Pickled Peppers Recipe - These Pickled Peppers make a quick and easy way to preserve your banana, jalapeno and other kinds of peppers! Perfect for using throughout the year in dishes like pizzas, soups, salads, sandwiches and so many more!
5 from 2 votes
Did you make this recipe?

Ingredients

  • 4 cups peppers banana, jalapenos, serrano, etc, cut into 1/4- inch rings
  • 2 cups vinegar
  • 2 tablespoons sugar
  • 2 teaspoons kosher salt

Directions

  1. Place pepper rings in a sterilized quart jar. Set aside.
  2. Place vinegar, sugar, and salt in medium non-reactive saucepan, stirring until salt and sugar is dissolved. Bring to a boil over medium heat. Pour over peppers, leaving 1/2-inch headspace in jar. Seal the jar.
  3. Allow at least 24 hours before opening the peppers for the best flavor.

All images and text © Robyn Stone for Add a Pinch

Enjoy!
Robyn xo

Easy Pickled Peppers Recipe - These Pickled Peppers make a quick and easy way to preserve your banana, jalapeno and other kinds of peppers! Perfect for using throughout the year in dishes like pizzas, soups, salads, sandwiches and so many more! // addapinch.com

 

34 comments on “Easy Pickled Peppers Recipe”

  1. yummy. I have never “canned” before. Your method sounds less complicated. so I don’t have to submerge the filled jars in hot water and all the other canning steps? They will be good without refrigeration? Thank you Robyn.

    • Hi Betty,
      You will need to make sure that your jars are sterilized, but you don’t have to do a water bath canning step once the jars are filled. Once canned properly, they do not have to be refrigerated until they are opened. I hope that helps!

  2. What do jalapeños and banana peppers taste like anyway? Are they hot or mild tasting? What do they taste like canned?

    • This turned out great. Peppers grow great where I live so you get a ton even with a few plants, and I was looking for a easy, basic pickling recipe to take care of the extras. I used this for banana and jalapeño peppers and it worked really well for both.

  3. I also can pickled peppers but I always add jalapeño or other type hot pepper to give it some heat. Need to experiment some on type of pepper and how much heat you want.

  4. can anyone answer my question please?

  5. do you use white vinegar or apple cider vinegar? I have seen recipes that call for each one so I wanted to check. Thank you

  6. Hey just wanted to know will the peppers stay crisp??? Or turn soggy made some last year (not your recipe) and they where soggy I have so many peppers would like to try to can again without it taking all day

  7. Same question: Do the peppers stay crisps?

  8. Can the sugar be omitted, can I add whole garlic, onions, and carrots without cooking onions and carrots?

  9. Does the lid seal like it was in boil bath. Thank you

  10. Yes, the lids seal without a water bath. Diana, I am adding some garlic and a jalapeno (small, whole) to mine.

  11. I’ve used this recipe for the last 2 summers and it is wonderful. So diverse. One of my recipients who receives the banana peppers eats them right out of the jar!!! They are just that good. Thanks so much Robyn! EASY RECIPE!!

  12. Can you use onions in them too ?

  13. I was hoping to can some pickled cauliflower… could i use same technique??? Since im not waterbathing?? 

  14. This is my go to pickled pepper receipe! Although I do water bath can them for about 10-12 minutes.

  15. Can You use this method but keep the peppers whole? Or do I have to use the longer canning method if I keep them whole?

  16. When you said put it in a cold place , do you mean fridge?

    Thanks

  17. So easy, but so good.  Love the peppers on sandwiches but truly love them on a good steak from the grill.

  18. So simple and very good!  I used hot banana peppers.  The pickling toned down the heat a bit.  Delicious!

  19. Turned out great, so easy

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