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
Can I leave out the sugar?
I haven’t made these without sugar, Diane, so I can’t tell you how they will turn out.
could I add some chopped garlic to the recipe?
I haven’t added garlic to these peppers, Patti, but others have said they have.
Just making sure there is no water in the brine recipe
There is no water in the brine, Nadia. Just make according to the recipe.
Can apple cider vinegar be used in place of white for the peppers
I haven’t used apple cider vinegar, Mary, because it can darken some vegetables. The pickles are still good but the presentation may just not be optimum.
Love these on sandwiches and they disappeared fast!
You said a mixture of sugar etc., but I don’t know of what or how much. My granddaughter and I are trying to learn to can together. You are starting with a blank slate. LOL So seriously any and all help will be appreciated.
Babs, you should be able to see all the ingredients, amounts, and instructions in the recipe. Hope you and your granddaughter have fun canning together.
for a guy like me whom has no talent in this area, this a guy proof!!! thank you!
My jars did not seal! Do you think I can save the peppers? Could I keep them in the refrig. or put them all in a large jar and keep in refrig…..or try redoing them and use a water bath? I think I may have left my brine cool down too much….not sure. Help!!
Brenda, I’m sorry. I would think the reason is that you let the brine cool down. It needs to be poured into the jars while it is still boiling. If it has been less than 24 hours since you made your pickles, you can process them in a boiling water bath. Check your jars to make sure there are no nicks in the top of the jar. If so, place the peppers in new jars. You will need to use new lids. I would process quart jars for 15 minutes if you live in an altitude less than 6000 feet and 20 minutes if you it is over 6000 feet. Hope this helps!
Perfectly pickled my inferno peppers. They would make the best hotdog relish now!
Thanks, Mark. So glad this recipe worked for you. Enjoy the relish!
Can this recipe be used to pickle eggs?
🙂
Hi Shirley,
I have not made pickled eggs so I’m not sure if you can use this recipe. Sorry I couldn’t help you.