This pickled peppers recipe is quick and easy so you can preserve your pepper harvest, perfect for all kinds of peppers, use them on everything!
Pickled Peppers Recipe
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 a welcomed addition to many a meal. They add a briny, spicy pop of flavor to sandwiches, pizza toppings, salads, and even snacks. I just love them.
If you're like me, you wind up with a huge number of chili peppers harvesting at the same time, and pickling is an ideal way to keep them.
I freeze a lot of them, make lots of sauces and hot sauces, cook them into stews, dehydrate them, so much more, but pickled peppers is certainly a favorite for their versatility.
Let's talk about how to pickle peppers, shall we?
Pickled Peppers Ingredients
- Chili Peppers. You can use any kinds of pepper with this recipe. The amount will vary depending on how you chop them.
- Vinegar. I usually use white vinegar, though others will work, such as apple cider vinegar.
- Water.
- Garlic. For additional flavor.
- Black Peppercorns. You can use many other seasonings. See below.
- Pickling Salt.
- Sugar. Optional, for a touch of sweet.
Pickled Peppers - The Recipe Method
Wash and Dry Your Peppers. Always be sure to wash and dry your chili peppers before pickling them. Also, sterilize any jars and jar lids in a boiling water bath before using.
Bring to a boil a pot of water and boil them on the stove for a half hour, or throw them in the dishwasher for a cycle or two.
Simple Brine. The basic steps for making pickled peppers include chopping your peppers, then bringing a seasoned brine solution to a boil. The brine consists of vinegar and salt.
Pickling Spices. From there, you'll add your own preferred pickling spices, which you can use coarsely chopped or whole.
Typical pickling spices include salt and sugar, Pepper Flakes, All Spice, Bay leaf, Cardamom, Cinnamon, Cloves, Coriander, Garlic, Ginger, Mustard seeds, Peppercorns, and more.
Pickle the Peppers. Pour the hot brine into the jar, over the peppers, and seal with a tight lid. Cool and refrigerate.
Wait a Week. 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 to let the flavors develop. If you can't wait, wait at least 24 hours, then enjoy them.
Recipe Tips & Notes
- Use Any Types of Peppers. This recipe works with any types of chili peppers. You can pickle bell peppers and sweet peppers all the way up to superhot chili peppers.
- Select Fresh, Ripe Peppers. It is best to pickle the freshest of peppers. Avoid any peppers that have started to soften too much or show signs of rot or disease. Fresh is best.
Storage Information
Store your pickled peppers in the refrigerator for many months. The pickling process essentially preserves them.
You can store them in your pantry or in a cool, dark place, though you will need to process them in a hot water bath to make them shelf stable. They can last for years this way.
However, once you open them, they will need to be refrigerated.
Using Pickled Chili Peppers
You can chop and stir them into soups or stews, use them as a condiment by topping sandwiches, cook them onto 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.
Additional Resources for Pickling Your Chili Peppers
Additional Resources for Preserving Chili Peppers
Related Pickled Chili Pepper Recipes and More
If you enjoy this recipe, I hope you'll leave a comment with some STARS. Also, please share it on social media. Don't forget to tag us at #ChiliPepperMadness. I'll be sure to share! Thanks! -- Mike H.
Pickled Peppers Recipe
Ingredients
- 3-4 cups chili peppers - you can use any type of pepper here. The amount will vary depending on how you chop them.
- 1 cup white vinegar
- 1 cup water
- 4 garlic cloves chopped
- 3 tablespoons black peppercorns
- 2 tablespoons pickling salt
- 2 tablespoons sugar
Instructions
- 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.
- To a large pot, add vinegar, water, garlic, peppercorns, salt and sugar. Stir.
- Heat and bring to a quick boil, then reduce heat and simmer about 2 minutes. Cool slightly.
- Pour the brine into the jar, over the peppers, and seal with a tight lid. Cool and refrigerate.
Video
Notes
Nutrition Information
Learn more about pickling peppers here.
NOTE: This post was updated on 9/15/23 to include new photos and information. It was originally published on 10/17/15.
Traci says
hi is the brine supposed to be brown? maybe from all the peppercorn
Mike Hultquist says
Traci, it's from the spices.
Tacey says
Every recipe it great but this is our go to for pickled hot peppers. Tying it out on whole Cayenne Peppers now.
Mike Hultquist says
Excellent! Thanks, Tacey!
Michele says
Best pickled pepper recipe I have found, and I have been looking for the last few years. We eat them right out of the jar...SO good! Making another batch today. YUM!
Mike Hultquist says
Nice!! Thanks so much, Michele! Glad to be helpful!
Chris says
Great recipe, made this today with my scotch bonnet peppers. I normally get about 20 peppers a season so this is a great way to stretch them. Saved a few to make Ti-Malice sauce later 🙂
Mike H. says
Happy to hear it, Chris. Enjoy!
Sam says
If we use mason jars and pour the boiling brine in the jar of peppers, then tighten down on the sealing lid, will a vacuum develop that will preserve the peppers in a cool place for at least a couple of years?
By "water bath," I think you mean to boil the filled jars like we do with tomatoes. But won't that cook the peppers and make them mushy?
Mike Hultquist says
Sam, some people invert the jars and that can happen, yes. The water bath method is exactly that. 10 minutes is typically required, up to 20 for higher elevations. If you boil too long, yes, you may get mushy peppers. Avoid over boiling.
Mike B says
Tastes fantastic. I am moving away from the whole pepper corns, though. They are a PITA to fish out/separate from the peppers and not crack my teeth on. I plan to try course ground pepper next run.
Mike Hultquist says
Awesome! Thanks, Mike! Glad you like them. Yep, ground pepper or crushed will work great for you.
Jelyrosa says
definitely going to try this. just one question. Why does the photo have honey...but the recipe does not?
Mike Hultquist says
Jelyrosa, honey is optional for a touch of sweetness. You can use honey or sugar.