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 Kevin G November 07, 2017 posted by Kevin G

    Is it necessary to sterilize a Ball jar before pickling chili peppers?

    REPLY: Kevin, it's a good idea for food safety, though if you want to skip that step, perhaps run it through the dishwasher to make sure it is very clean. -- Mike from Chili Pepper Madness.

  • Comment Link Alli November 07, 2017 posted by Alli

    Hi Mike, is the amount of vinegar correct in your recipe? I made it today with the 1.5 cups vinegar it called for and had to make more of the brine because the liquid didn't even cover a third of the peppers. Thanks for your help!

    REPLY: Alli, I typically make a bit more brine that is needed for pickling and fermenting, just in case. Usually 1-1/2 cups is enough, but sometimes you might need more, depending on the volume of your peppers. -- Mike from Chili Pepper Madness.

  • Comment Link Ellen October 30, 2017 posted by Ellen

    What about using cider vinegar instead of white vinegar? Thoughts?

    REPLY: Ellen, yes, feel free to experiment with other vinegars. Apple Cider Vinegar will make it a bit sweeter. -- Mike from Chili Pepper Madness.

  • Comment Link Gwen October 21, 2017 posted by Gwen

    If I triple the recipe, do I triple the salt?

    REPLY: Gwen, use the same overall ratio of liquid to salt. -- Mike from Chili Pepper Madness.

  • Comment Link Vimy October 13, 2017 posted by Vimy

    Hello!! I really want to try this - but I'd like to can them. To clarify, the recipe should work for that, how long to process you think?

    REPLY: Vimy, yes, you can "can" these. If doing the waterbath method, you'll need about 10 minutes. If using a pressure cooker, you'll need to follow your machine settings/instructions. -- Mike from Chili Pepper Madness.

  • Comment Link Cathie October 10, 2017 posted by Cathie

    Can I process this and not put it in the fridge?

    REPLY: Cathie, yes, this should be acidic enough, though you may want to test to ensure it is 4.0 or below. Otherwise, use a pressure canner. -- Mike from Chili Pepper Madness.

  • Comment Link Marcy September 26, 2017 posted by Marcy

    What do you eat with these? How do you use them?

    REPLY: Marcy, they are good on sandwiches, burgers/dogs, as a general condiment, chopped and mixed with other ingredients to add some zing, etc. So many ways. -- Mike from Chili Pepper Madness.

  • 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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