Pickled Hot Peppers

4.3
(87)
65 Reviews
27 Photos

Learn how to pickle peppers for use in salads or to serve alongside a meat dish. These can be made less spicy by removing the seeds from the peppers.

Submitted by Pam
Updated on March 4, 2024
Tested by
Allrecipes Test Kitchen
Tested by Allrecipes Test Kitchen
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a close up on an open jar of pickled hot peppers
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Prep Time:
30 mins
Cook Time:
25 mins
Additional Time:
12 hrs
Total Time:
12 hrs 55 mins
Servings:
80
Yield:
5 pints
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Ingredients

Original recipe (1X) yields 80 servings

  • 1 ½ pounds banana peppers, cut into 1 inch pieces

  • 1 pound jalapeno peppers, cut into 1 inch pieces

  • ¼ pound serrano peppers, cut into 1 inch pieces

  • 6 cups vinegar

  • 2 cups water

  • 1 medium onion, chopped

  • 3 cloves garlic, crushed

Directions

  1. Gather all ingredients.

    ingredients gathered on a cutting board

    Dotdash Meredith Food Studios

  2. Inspect five pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until peppers are ready. Wash new, unused lids and rings in warm soapy water.

  3. Place banana peppers, jalapeño peppers, and serrano peppers into a large pot.

    three different peppers placed into a large pot

    Dotdash Meredith Food Studios

  4. Add vinegar, water, onion, and garlic. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 5 minutes.

    water, vinegar, onion and garlic added to pot

    Dotdash Meredith Food Studios

  5. Ladle peppers and liquid into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.

    mixture being poured into jars after it boils

    Dotdash Meredith Food Studios

  6. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 to 15 minutes.

    jars placed on a rack in a large stockpot with boiling water

    Dotdash Meredith Food Studios

  7. Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

  8. Refrigerate after opening. Serve and enjoy!

    a close up on an open jar of pickled hot peppers

    Dotdash Meredith Food Studios

Editor's Note:

Nutrition data for this recipe includes the full amount of pickling liquid. The actual amount consumed will vary.

185 home cooks made it!

Nutrition Facts (per serving)

5 Calories
0g Fat
1g Carbs
0g Protein
Nutrition Facts
Servings Per Recipe 80
Calories 5
% Daily Value *
Total Fat 0g 0%
Sodium 2mg 0%
Total Carbohydrate 1g 0%
Dietary Fiber 1g 2%
Protein 0g 1%
Vitamin C 10mg 11%
Calcium 2mg 0%
Iron 0mg 1%
Potassium 39mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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