Easy Pickled Peppers: A Versatile Pantry Staple

Pickled peppers are an essential ingredient in my pantry.  We eat them on nachos, in eggs, on top of pizza and tacos and in homemade salsa.  They also make their way into many homemade sauces, soups, and just about anything else.

I have tried several recipes for pickled peppers in the past, but many of them included a few tablespoons of sugar or honey which really dulled the spiciness of the peppers.  Other recipes turned out a bit soggy.  Then I tried the recipe from the National Center for Home Food Preservation site that called for soaking the peppers in pickling lime, but that recipe turned out far too crunchy for our tastes.

My sister’s mother-in-law, Donna, always brings fantastic home canned jalapenos to family gatherings.  They are spicy, garlicky, and have just the right texture.  I now use her recipe for canning our home grown peppers and it turns out perfectly every time.  I like to add some Ball Pickle Crisp in each jar to ensure that the peppers maintain just the right amount of crunch.  I used only jalapenos in this batch, but feel free to use a mix of serranos, Anaheim’s banana peppers, or whatever else you happen to have on hand.  Just make sure that you keep the ratio of peppers to vinegar brine consistent.

•12 cups sliced jalapeno peppers

•6  cups white vinegar

•2 cups water

•3 cloves garlic, peeled and slightly smashed, but left intact

•Ball Pickle Crisp, optional


  Prepare canner, jars and lids.

 In large stainless steel saucepan, combine vinegar, water and garlic.Bring to boil over medium-high heat.  Reduce heat and boil gently for 5 minutes, until garlic flavor has infused the liquid.  Discard garlic.

Place 1/4 teaspoon of Pickle Crisp into the bottom of each jar, if using.

Pack peppers into hot jars to within a generous 1/2 inch of top of jar.

Ladle hot pickling liquid into jar to cover peppers leaving 1/2 inch headspace, if necessary, by adding hot pickling liquid.  Wipe rim. Center lid on jar.  Screw band down until resistance is met, then increase to fingertip-tight.

Place jars in canner, ensuring they are completely covered with water.  Bring to a boil and process for 10 minutes, adjusting for altitude.

Check the seals after a couple hours.  Cool, label, and store for up to one year.


15 thoughts on “Easy Pickled Peppers: A Versatile Pantry Staple

  1. Pingback: Seasonal Canning: Picklefest 2012! | SLUGS

  2. Tried this recipe the other night and canned 4 quarts of jalepenos… While I love the fact that no salt is added and the flavor was good, they were just too mushy for liking. Guess I’ll try the national center for food home preservation recipe. Or maybe your recipe but use pickling lime instead.

  3. Can you make these with previously frozen jalapenos! I had so many coming on and I didn’t have time to do anything with them so I threw them whole into the freezer.

  4. Where do you get the Ball pickle crisp? I can’t find it? Thank you for sharing. I am growing and canning hot peppers for the first time since there are so many sprays on commercial ones.

  5. Great recipe! I did this last year and was surprised how much better they taste than store bought. I did double the amount this year since 7 pints was not nearly enough to last even through the winter.

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