Chili Pepper Madness

October 17, 2015

Pickled Peppers

Pickled Peppers Pickled Peppers

Pickling peppers is one of the most popular and traditional methods of preserving your chili pepper harvest. I've pickled so many peppers over the years, I can hardly count, and I'm always happy to have them around. Pickled peppers of any type are welcomed to many a meal. You can chop and stir them into soups or stews, use them as a condiment by topping sandwiches, cook them into pizzas. Go crazy, really. I prefer pickling a variety of chili peppers, though you can keep one type all to itself in its own jar. Pickled jalapenos, anyone? Yeah! Jalapenos are crazy popular any time of year.

This truly is a quick and easy recipe. The basic steps include chopping your peppers, then bringing a seasoned brine solution to a boil. The brine consists of vinegar and salt. From there, you'll add your own preferred pickling spices, which you can use coarsely chopped or whole. Typical pickling spices include All Spice, Bay leaves, Cardamom, Cinnamon, Cloves, Coriander, Garlic, Ginger, Mustard seeds, Peppercorns, and more.

Below is a super easy recipe to get you going. Add in whatever pickling spices you prefer.

Pickled Peppers

Pickled Peppers Recipe


  • 3-4 cups chili peppers - you can use any type of pepper here. The amount will vary, depending on how you chop them.
  • 1-1/2 cups white vinegar
  • 4 garlic cloves, chopped
  • 3 tablespoons black peppercorns
  • 2 tablespoons pickling salt
  • 2 tablespoons sugar

Pickling Directions

  1. Wash and dry the chili peppers. Cut the large ones up into small chunks. Any small peppers you can leave whole, but poke holes in them to the pickling solution can enter the peppers. Pack them all into a cleaned quart jar.
  2. To a large pot, add vinegar, garlic, peppercorns, salt and sugar. Stir.
  3. Heat and bring to a quick boil, then reduce heat and simmer about 2 minutes.
  4. Pour the hot brine into the jar, over the peppers, and seal with a tight lid. Cool and refrigerate.

Let the peppers sit a few weeks before using so they can get nicely pickled, though they are fine to eat right away. It is best to wait!

Learn more about pickling peppers here.

Don't Stop Here! How About Some More Chili Pepper Recipes and Info?


  • Comment Link George September 04, 2017 posted by George

    Hi was just trying to remember my parents canned bushel baskets of hot banana peppers about 50 years ago and they were hot.How do you make them taste Hot. Thank You George

    REPLY: George, it's hard to say. Some banana peppers can have a bit of heat, depending on what you consider "hot". Sometimes the heat can build a bit in the canning process just by spreading around the brine or water, depending on their process. Or, they may have added something spicier to the overall mix when processing. These are just a few possibilities. -- Mike from Chili Pepper Madness.

  • Comment Link Cameron August 15, 2017 posted by Cameron

    What does this recipe yield? One quart jar?

    REPLY: Cameron, this should yield you about 1 quart. -- Mike from Chili Pepper Madness.

  • Comment Link Pam H August 01, 2017 posted by Pam H

    Have you ever made this without the sugar? I am looking for a less sweet brine but didn't know if omitting the sugar would affect the quality.
    Thanks, Pam

    REPLY: Pam, YES, you can omit the sugar. It's only for sweetness/flavor. The salt is the actual preservative. -- Mike from Chili Pepper Madness.

  • Comment Link Debbie April 27, 2017 posted by Debbie

    Can you put these in a quart jar with a plastic lid, or does it have to be a canning jar with metal seal lid? I wanted pickle some peppers like this using some glass quart size yogurt jars, but they have a simple plastic screw on lid.

    REPLY: Debbie, yes, you certainly can though the probably won't last as long. Just be sure to consume them in a timely manner. -- Mike from Chili Pepper Madness.

  • Comment Link Rob February 25, 2017 posted by Rob

    How long will the pickled peppers last for?

    REPLY: Rob, pickled peppers will easily last a few months in the fridge or longer because of the pickling, though if you want them to last longer, look into canning. -- Mike from Chili Pepper Madness.

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Mike Hultquist of Chili Pepper Madness

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Hi, Everyone! It is nice to meet you. Welcome to Chili Pepper Madness, the food blog run by Mike and Patty Hultquist, a couple of spicy food lovers. Chili Pepper Madness is a special tribute to all things chili peppers, including chili pepper recipes... LEARN MORE ABOUT US


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