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
Thanks I had never pickled peppers before but now I’m a pro. Thanks to you quick and easy. My friend will love it as a gift for Christmas
Linda, I’m glad this recipe has helped you with making your pickled peppers. This will make a nice gift for your friend.
do you have a recipe for sweet pickled peppers. love the regular ones.
I’m sorry but I don’t have a recipe for sweet pickled peppers, Roxann.
I made your pickled banana pepper recipe, which was so simple. I packed the peppers tight, hot bathed them, and was done. The peppers have floated to the top, showing an inch of liquid. Will they finally settle back into the liquid?
Rob, sometimes when pickles float it means they were not packed tightly enough. They usually will settle down some after the brine penetrates the peppers more.
Can leftover unused pickling liquid be refrigerated and reheated for future use within a few days? I only had a couple pint sized jars and have extra pickling liquid and pepper mixture. I plan on purchasing more jars tomorrow. Thank you.
Patsy, I’m not sure if reheated pickling liquid would be safe to use. I would not use it. However, you might contact your state university extension service and ask for their recommendation.
Can you use this recipe for ghost peppers and Carolina reapers?
I have never used either of those peppers, Emily. If you use them, let me know how they taste.
I used Reapers last year and regretted it. I love the heat but the flavor is not good and it tainted the whole jar of peppers in a bad way. To me, Reepers taste a lot like plastic and chemicals.
i used a 50 50 blend of white vinegar and apple vinegar
Hope you enjoy the peppers, Wes!
Do you have a similar recipe that includes also using sometime of oil My mom had a recipe similar to this but also used oil
I’m sorry, Sandi, but I don’t add oil to my peppers.
Sounds great! What is the shelf life on these peppers if I keep them closed in the glass jar?
Suzan, unopened jars of these pickled peppers should last about 12 months.
I absolutely LOVE this recipe. I used it last year for pickling some peppers and we just finished them up this winter. Quick, easy recipe that has a wonderful flavor. This year I will be using this recipe as well. This is a keeper-thank you for sharing it!
Michelle, I’m glad this recipe worked for you and you are making the pickled peppers again this year. I love how easy it is to make these pickled peppers, too. Thank you.
Can you share more about step 3: “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.”
What’s the rationale of the extra boil after sealing here? It seems it’s totally optional if I’m understanding correctly, but what’s the difference or benefit in doing it?
P.S. Totally new to pickling and looking for a simple recipe to start with for my abundance of peppers.
RJ, you process the peppers in a boiling water bath to prevent spoilage and bacteria growth for long term storage of the pickled peppers.
Will any type of vinegar work?
I use white distilled vinegar, Tracy. Hope you enjoy!