Easy Pickled Peppers Recipe
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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!
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!
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!
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.
Refrigerate up to 1 month or you can process the peppers in a boiling water bath according to the altitude where you live. 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.
Here’s my Pickled Peppers recipe. If you love banana peppers as much as we do, make ’em soon!
Easy Pickled Peppers 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
Instructions
- Place pepper rings in a sterilized quart jar. Set aside.
- 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.
- Refrigerate the peppers up to one month or process in boiling water bath for 15 minutes if you live in altitude below 6000 feet or 20 minutes if above 6000 feet.
- Allow at least 24 hours before opening the peppers for the best flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
Just made these with sweet Banana peppers, 3 Jalapenos(seeds removed) and sliced onions. I used a Half cup of Cider vinegar as replacement for part of the White vinegar, also added 2 small cloves of garlic smashed. When I heated the solution I brought it to a boil. shut off heat and added peppers and onions. I let them sit for 10 minutes, making sure they were all under the brine. Just had some in a salad. EXCELLENT. This is a Keeper for sure. I was a little hesitant to use this recipe with No water, But SO GLAD I did. Thank You so much.
Happy cooker, Sarah
P.S. I have used your recipes for many years now, whenever I am looking on how to make something I look to you first.
Thanks so much, Sarah. I haven’t made these peppers with cider vinegar so I like to hear that you love them.
I made these with hot banana peppers. Turned out great. Easy to make .
Thanks, Yvonne. I love these pickled peppers with hot banana peppers, too.
Husband loves these and they are so easy to make. I slice up a couple jalapeños and put them in also.
Trina, I’m so glad your husband loves these pickled peppers. They are really good with the jalapenos added, aren’t they?
We grew a bumper crop of organic jalapenos on our NYC roof deck. I found some very short, wide mouth canning jars that fit into our one big pot (NYC kitchens, right?) for the water bath. Thanks for sharing this easy, tasty recipe.
What a neat way to grow your peppers, Claire. I hope you enjoy your pickled peppers.
I had the same issue as Mary with my jalapeños. They are yellow, not green. But, oh well, I’m happy to have them. This recipe is perfect for my family. I did add a garlic clove to each pint jar. Earthy and refreshing! Thank you for this simple but delicious recipe!
I hope you enjoy your peppers, Donna!
Thank you so much Robyn for your simple recipe for pickled peppers. I had bought some jalapeno pepper plants this year and when the peppers came on they were all yellow. I thought ok, I have banana peppers instead. When I was cutting some up I tasted one and realized right away they are jalapenos and very hot! Can’t wait to can them. Thanks again, Mary.
I bet these will make some really flavorful pickled peppers, Mary.
what type of vinegar do I use, white or apple cider?
Virginia, I use white distilled vinegar. I hope you enjoy the peppers.