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
Yes, the lids seal without a water bath. Diana, I am adding some garlic and a jalapeno (small, whole) to mine.
How does it seal without a water bath??
The boiling liquid you pour over the peppers into the jar when you put the lid on it and let it cool it deals the jar
Does the lid seal like it was in boil bath. Thank you
Can the sugar be omitted, can I add whole garlic, onions, and carrots without cooking onions and carrots?
Same question: Do the peppers stay crisps?
Hi Robin,
Yes, I’ve found that the peppers stay very crisp. I hope you enjoy it.
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
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
I use white vinegar in this recipe, Laurie! I hope you enjoy it!
can anyone answer my question please?
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.
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.
Hi EJ,
I’m so glad you are enjoying this recipe! It’s always been a favorite in my family. Thanks so much! 🙂
Did you use white vinegar or apple cidar
I use white vinegar, Charlotte.
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!
WOW…Really? No hot water bath? Does the hot liquid make the lids seal?