Chili Pepper Madness

August 16, 2012

How to Pickle Chili Peppers

How to Pickle Chili Peppers How to Pickle Chili Peppers

I’ve been asked many times about how to pickle chili peppers. It is actually a rather simple process and one of my favorite ways to preserve chili peppers. While there are a number of recipes you can use, this is one of my favorites for its ease of execution, and also for the resulting flavor. You’ll want the chili pepper flavor to shine, but you’re also free to experiment with additional flavorings that will compliment your pickling recipe.

How to Pickle Chili Peppers

First, assemble your needed ingredients. You will need the following:

Ingredients

  • 28-32 ounces mixed chili pepper, sliced
  • 4 cups white vinegar
  • 2 tablespoons sugar
  • 2 tablespoons pickling salt
  • 1 tablespoon dried basil
  • 2 large bay leaves
  • 1 tablespoon fresh minced garlic

Next, add vinegar, sugar, salt, basil and bay leaves to a large pot. Bring to a boil. 

Reduce heat to simmer. Add chili peppers and garlic, then remove from heat. Allow to cool.

Last, pour into quart containers and seal. Be sure the peppers are covered by the brine solution. Refrigerate.

NOTE: This will last you several weeks in the refrigerator or longer. I recommend letting them sit a week or 2 before eating so they can be properly pickled. Enjoy! This may seem like a lot of peppers, but if you have a decent sized garden like we do, you’ll achieve a yield like this regularly, so it is good to have a few different ways to preserve your chili peppers.

You can also process your pickled peppers in sterilized jars to keep them for much longer. 

A Medley of Pickled Chili Peppers – a Simple Pickled Peppers Recipe

Ingredients

  • 14-16 ounces mixed chili pepper, sliced
  • 1 small yellow onion, sliced
  • 2 cups white vinegar
  • 1 tablespoon sugar
  • 1 tablespoon pickling salt
  • 1 tsp dried basil
  • 2 large bay leaves
  • 1 tablespoon olive oil

Cooking Directions

  1. To a large pot, add vinegar, sugar, salt, basil and bay leaves. Bring to a boil.
  2. Reduce heat to simmer. Add chili peppers and onions, then remove from heat. Allow to cool.
  3. Pour into a sealable quart container. Pour oil on top and seal.
  4. Refrigerate.

NOTE: This will last you 2-3 weeks in the refrigerator, or much longer if you process and store in sterilized jars. Enjoy!

For More Information on Preserving or Pickling Chili Peppers:

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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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