If you have an abundant harvest of peppers, whether they're banana peppers, bell peppers, or sweet peppers, pickling is a fantastic way to preserve their fresh flavors for months to come. This easy pickled pepper recipe ensures a deliciously tangy and slightly spiced result while maintaining the vibrant colors and crunch of your homegrown produce. Follow along to learn how to pickle peppers like a pro.
Ingredients for One Pint Jar
1 cup white vinegar
2/3 cup water
2 teaspoons cooking or pickling salt (non-iodized)
2 teaspoons sugar
1/4 teaspoon turmeric
1/4 teaspoon smoked paprika (optional but enhances flavor)
Step-by-Step Guide to Pickling Peppers
1. Prepare the Peppers
Start by gathering your peppers—banana peppers, red bell peppers, orange bell peppers, and any other varieties you have on hand. Wash them thoroughly and cut them into rings or batons, depending on your preference. Smaller rings are easier to use, while larger cuts might need additional chopping later.
2. Create the Brine
In a saucepan, combine the vinegar, water, salt, sugar, turmeric, and smoked paprika. Bring the mixture to a boil and let it simmer for 10 minutes. This step ensures that the brine is fully infused with flavor before adding it to the jars.
3. Sterilize the Jars
To prevent contamination and ensure a long shelf life, sterilize your canning jars by placing them in hot water. Keep them warm until you’re ready to pack them with peppers to avoid thermal shock that could cause the jars to break.
4. Pack the Jars
Carefully place the cut peppers into the sterilized jars, mixing colors for a beautiful presentation. Pack them tightly, but leave about 1/2 inch of headspace at the top.
5. Add the Hot Brine
Pour the hot brine over the packed peppers, ensuring they are fully submerged. Leave about 1/2 inch of headspace. If there is excess brine, you can store it for other pickling projects.
6. Remove Air Bubbles
Use a chopstick or a debubbling tool to release any trapped air bubbles. This step helps prevent spoilage and ensures an even pickling process.
7. Wipe the Jar Rims & Seal
Dampen a paper towel with vinegar and wipe the rims of the jars to remove any residue. Place the lids on top and tighten them just until they are fingertip-tight—don’t overtighten.
8. Process in a Water Bath
Place the jars in a boiling water bath, ensuring they are fully submerged. Bring the water back to a boil and process for 10 minutes. After processing, let the jars sit in the water for 15-20 minutes before removing them to prevent sudden temperature changes that could lead to jar breakage.
9. Let the Jars Cool
Remove the jars and allow them to cool overnight. Once fully cooled, check the seals by pressing down on the lids. If they don’t pop back, the seal is good. If any jars didn’t seal properly, refrigerate and use them first.
Storing & Enjoying Your Pickled Peppers
For the best flavor, allow the pickled peppers to sit for about a month before opening. Store sealed jars in a cool, dark place for up to a year. Once opened, keep them refrigerated and consume within 2-3 weeks.
This easy pickled pepper recipe is perfect for adding zest to sandwiches, salads, tacos, or charcuterie boards. Enjoy your home-preserved peppers all year long!
If you have an abundant harvest of peppers, whether they're banana peppers, bell peppers, or sweet peppers, pickling is a fantastic way to preserve their fresh flavors for months to come. This easy pickled pepper recipe ensures a deliciously tangy and slightly spiced result while maintaining the vibrant colors and crunch of your homegrown produce. Follow along to learn how to pickle peppers like a pro.
Ingredients for One Pint Jar
1 cup white vinegar
2/3 cup water
2 teaspoons cooking or pickling salt (non-iodized)
2 teaspoons sugar
1/4 teaspoon turmeric
1/4 teaspoon smoked paprika (optional but enhances flavor)
Step-by-Step Guide to Pickling Peppers
1. Prepare the Peppers
Start by gathering your peppers—banana peppers, red bell peppers, orange bell peppers, and any other varieties you have on hand. Wash them thoroughly and cut them into rings or batons, depending on your preference. Smaller rings are easier to use, while larger cuts might need additional chopping later.
2. Create the Brine
In a saucepan, combine the vinegar, water, salt, sugar, turmeric, and smoked paprika. Bring the mixture to a boil and let it simmer for 10 minutes. This step ensures that the brine is fully infused with flavor before adding it to the jars.
3. Sterilize the Jars
To prevent contamination and ensure a long shelf life, sterilize your canning jars by placing them in hot water. Keep them warm until you’re ready to pack them with peppers to avoid thermal shock that could cause the jars to break.
4. Pack the Jars
Carefully place the cut peppers into the sterilized jars, mixing colors for a beautiful presentation. Pack them tightly, but leave about 1/2 inch of headspace at the top.
5. Add the Hot Brine
Pour the hot brine over the packed peppers, ensuring they are fully submerged. Leave about 1/2 inch of headspace. If there is excess brine, you can store it for other pickling projects.
6. Remove Air Bubbles
Use a chopstick or a debubbling tool to release any trapped air bubbles. This step helps prevent spoilage and ensures an even pickling process.
7. Wipe the Jar Rims & Seal
Dampen a paper towel with vinegar and wipe the rims of the jars to remove any residue. Place the lids on top and tighten them just until they are fingertip-tight—don’t overtighten.
8. Process in a Water Bath
Place the jars in a boiling water bath, ensuring they are fully submerged. Bring the water back to a boil and process for 10 minutes. After processing, let the jars sit in the water for 15-20 minutes before removing them to prevent sudden temperature changes that could lead to jar breakage.
9. Let the Jars Cool
Remove the jars and allow them to cool overnight. Once fully cooled, check the seals by pressing down on the lids. If they don’t pop back, the seal is good. If any jars didn’t seal properly, refrigerate and use them first.
Storing & Enjoying Your Pickled Peppers
For the best flavor, allow the pickled peppers to sit for about a month before opening. Store sealed jars in a cool, dark place for up to a year. Once opened, keep them refrigerated and consume within 2-3 weeks.
This easy pickled pepper recipe is perfect for adding zest to sandwiches, salads, tacos, or charcuterie boards. Enjoy your home-preserved peppers all year long!
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