Easy Pickled Peppers Recipe
This post may contain affiliate links. Please read my disclosure policy.
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
The crazy weather this was great for the peppers! I made 3 batches of this recipe so far. They are great but I did the last batch at 10pm and the water was not quite simmering. The jars all sealed but liquid looks a little cloudy in the first couple of jars. Do you think they are ok to use now ?
Turned out great, so easy
Thanks so much Leatta!
So simple and very good! I used hot banana peppers. The pickling toned down the heat a bit. Delicious!
Thanks Alice! Glad you like them!
So easy, but so good. Love the peppers on sandwiches but truly love them on a good steak from the grill.
Thanks so much Sue! xo
When you said put it in a cold place , do you mean fridge?
Thanks
Hi Nell!
No, not the fridge, just a cool place in the house where they can sit undisturbed until each jar has sealed.
Hope you enjoy them! xo
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?
I would think you could make them whole. I would poke a hole in each pepper to allow the brine to penetrate the peppers.
This is my go to pickled pepper receipe! Although I do water bath can them for about 10-12 minutes.
Thanks so much, Becky! xo
Are they still crunchy after you water bath can them?
I was hoping to can some pickled cauliflower… could i use same technique??? Since im not waterbathing??
Can you use onions in them too ?
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!!
Thank you so much Lauree! xo