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Home » Pickled Peppers Recipe

Pickled Peppers Recipe

by Mike Hultquist · Oct 17, 2015 · 64 Comments

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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

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 pickled 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.
  • 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.

See my Pickling Spices for Pickled Peppers page.

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.

Pickled chili peppers, jarred and ready for consumption.

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.

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

  • How to Pickle Chili Peppers - A Guide
  • Pickling Spice for Pickled Chili Peppers

Additional Resources for Preserving Chili Peppers

  • How to Preserve Chili Peppers
  • Preserving Chili Peppers - Section

Related Pickled Chili Pepper Recipes and More

  • Refrigerator Pickled Peppers Recipe
  • Pickled Banana Peppers
  • Pickled Jalapenos
  • Taqueria-Style Pickled Jalapenos and Carrots
  • Chile-Cucumber Chow Chow
  • Sweet Chili Pepper Relish
  • Hot Pepper Relish
  • Cajun Pickled Peppers
  • Green Tomato Relish
  • Pickled Carrot Sticks
  • Refrigerator Pickles Recipe
  • Pickled Okra

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
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Pickled Peppers Recipe

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!
Save Recipe Saved!
Course: Main Course
Cuisine: American
Keyword: chili peppers, pickled, pickling, preserving
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Calories: 56kcal
Author: Mike Hultquist
Servings: 10
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5 from 5 votes
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Ingredients

  • 3-4 cups chili peppers - you can use any type of pepper here. The amount will vary depending on how you chop them.
  • 1-1/2 cups white vinegar
  • 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, garlic, peppercorns, salt and sugar. Stir.
  • Heat and bring to a quick boil, then reduce heat and simmer about 2 minutes.
  • Pour the hot brine into the jar, over the peppers, and seal with a tight lid. Cool and refrigerate.

Video

Notes

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!

Nutrition Information

Calories: 56kcal   Carbohydrates: 12g   Protein: 1g   Sodium: 1406mg   Potassium: 252mg   Fiber: 3g   Sugar: 6g   Vitamin A: 2955IU   Vitamin C: 3.9mg   Calcium: 20mg   Iron: 1mg
Pickled Peppers
Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.

Learn more about pickling peppers here.

 

Categories: Pickling Tags: Chili Pepper Madness, chili pepper recipe, fatalii, mikes favorites, preserving chili peppers

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    Recipe Rating




  1. Keith Clifford says

    November 20, 2022 at 7:55 am

    5 stars
    Hi Mike. I have done this recipe before and it works a treat. I have a mountain of end of season chillis and have many fermenting, some in freezer etc. I make a lot of ferments and time wise the easiest thing to do would be to pickle all the chillis I have but if I do this, am I then able to use them to ferment at a later date or will the vinegar have cancelled the good bacteria and prevent fermentation in a salt water brine?

    Reply
    • Mike Hultquist says

      November 20, 2022 at 9:25 am

      Keith, I've never tried to ferment peppers that were previously pickled, but the vinegar content would prevent a lot, if not all, of the activity.

      Reply
  2. Baltic says

    November 12, 2022 at 8:43 am

    Hello,
    I'm from Latvia, and over here what is sold in shops as "white vinegar" is 9% acetic acid. This, to me, seems too strong to use for pickling undiluted. Most alternatives - cider vinegar, apple vinegar, etc. - are about 5% or so. What is the strength of the white vinegar you're using in this recipe?

    Reply
    • Mike Hultquist says

      November 12, 2022 at 8:51 am

      It is 5%, best for pickling.

      Reply
  3. Alan Perry says

    October 05, 2022 at 9:54 am

    I know that you can process this recipe after jarring my question is why do you choose not to?

    Reply
    • Mike Hultquist says

      October 13, 2022 at 7:15 am

      Alan, mine don't last that long. I eat them up quickly and they last a long time in the refrigerator.

      Reply
  4. Kathy says

    September 02, 2022 at 7:17 am

    I am planning on trying this recipes. A question, why the sugar? Just curious.

    Thank you.

    Reply
    • Mike Hultquist says

      September 02, 2022 at 7:20 am

      Just for a touch of sweetness, Kathy. You can skip it if you'd like.

      Reply
  5. Barbara says

    August 14, 2022 at 4:07 pm

    Thanks for the recipe. Glad can store in refrigerator.

    Reply
  6. Faith says

    August 22, 2021 at 12:59 pm

    5 stars
    I used this recipe but I didn’t add the salt! I was a mistake. What should I do now?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 22, 2021 at 2:33 pm

      Faith, you can reprocess the brine in the pot with the salt, then pour it back into the jar.

      Reply
  7. Theresa says

    August 20, 2021 at 4:39 pm

    How long can the pickled peppers sit in the fridge for - both before opening? and after you've open a jar? Thank you! Very excited to pickle for the first time.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 21, 2021 at 6:59 am

      Theresa, they should last a few months easily in the refrigerator, before and after opening. If you want to make them shelf stable for longer term storage, look into water bath processing.

      Reply
  8. Lynn says

    August 11, 2021 at 8:16 am

    Hi,
    We have a lot of dragon roll peppers. I was wondering if I can use the same recipe as the Simple pickling pepper recipe. Also, can I hot bath these so they keep on the shelf? Thank you for the information.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 11, 2021 at 8:20 am

      Hi, Lynn. Yes, you can use the same recipe. It works for any pickled peppers recipe. Also, yes, you can process them in a water bath. Enjoy!

      Reply
  9. Roger says

    March 07, 2021 at 7:50 am

    So how long will they keep? (if I do the 15 minute bath)?
    Really just looking until following year's harvest.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      March 07, 2021 at 7:52 am

      Roger, if you process them, you can keep them in your pantry unopened a year or longer, as with any canned foods. When you open a jar, then refrigerate.

      Reply
  10. Sammy says

    December 10, 2020 at 9:53 am

    Will Apple Cider Vinegar also work? Or, it has to be white vinegar?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      December 10, 2020 at 11:58 am

      Absolutely, Sammy. Works great. Enjoy!

      Reply
  11. Thomas Fahey says

    October 06, 2020 at 3:39 pm

    I made a mistake, the first recipe didn't specify pepper CORNS, lol. Not sure if it will be edible but maybe I can rescue it with water. First time, will write back after I do it right.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 07, 2020 at 5:46 am

      Thomas, peppercorns are better, but pepper will work for flavoring. I adjusted the earlier information to be more specific.

      Reply
  12. David Sperber says

    September 30, 2020 at 7:09 am

    Hi Mike! Big fan of the website. We've been pickling banana peppers and are now on to batch number 2. Can we re-use the brine from our original recipe or should we make it fresh? These peppers are home grown from the garden so don't want to ruin then if using old brine is not as good. But if there is a more nuanced flavor from aging....
    Thanks!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 30, 2020 at 7:13 am

      David, you can reuse brine if you want to. Many people do that. It's fine if you keep it refrigerated. You may want to check the acidity if you did a water bath can.

      Reply
  13. Linda Lewis says

    August 01, 2020 at 10:06 am

    Do you have a safe water bath canning recipe similar to this pickled pepper recipe but also includes cauliflower and green beans? Or just being able to add cauliflower? I’ve picked 365 peppers in one week and need a variety of recipes. Thanks in advance.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 04, 2020 at 9:51 am

      Linda, use this page as a starter: https://www.chilipeppermadness.com/preserving-chili-peppers/canning-or-jarring-chili-peppers/

      Reply
  14. Mariella says

    May 20, 2020 at 3:34 am

    Hi!!
    I want to make one of these recipes using some chillies I was given, my only issue is that I don’t like garlic, is it necessary to add garlic to it?
    Thank you!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      May 20, 2020 at 5:41 am

      Hi, Mariella! Not at all. You can omit the garlic. It's just for flavor. Let me know how it turns out for you.

      Reply
      • Mariella says

        May 21, 2020 at 3:09 am

        Thank you! I will!!!

        Reply
  15. MICHAEL BEEZIOUS says

    March 25, 2020 at 10:49 am

    5 stars
    I grow the peppers and vegetables I use. The problem is everything comes in at different times. Is there anything wrong with jarring as they come in and mixing/ re-jarring at the end? This way everything is being jarred at peak freshness. Thanks!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      March 25, 2020 at 2:18 pm

      Michael, it's best to do the hot packing of the brine solution with your fresh peppers with each batch, though I know people who say they mix as you are talking about. It's not ideal for very long term storage or water batch processing, but it can work in the shorter term. Also, if you heat your brine several times, your vegetables/peppers will have more opportunity to go soft.

      Reply
  16. John Sargent says

    October 19, 2019 at 11:55 am

    Good morning Mike,
    My mother, when we lived in Panama, used to make a hot sauce with the local peppers that looked like tiny carrots but would blister your lip if you bit into one (very HOT peppers). She used a mayonnaise jar that was cleaned, a piece of wax paper under the lid. The ingredients beside the peppers were some chunked up onions (same amount as the peppers), flattened garlic cloves and some sliced carrots, covering it all with white vinegar and kept it in the fridge. No boiling of anything was done. Forget the used mayo jar as I will use a cleaned in the dishwasher glass container with a snap lid and gasket. My main question is given the 5% vinegar with a pinch of salt added why heat the vinegar to a boil which seems to be normally recommended? This hot sauce she made used to last a very long time and was really great when a small amount is added to black beans, soups, etc... Your thoughts on the heating of the mixture would be most appreciated.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 19, 2019 at 12:26 pm

      Hi, John. With hot sauces, the cooking helps to meld the overall flavors and take away that fresh bite, though you can certainly make fresh hot sauce by simply blending everything and using as-is. What you're describing sounds like a Hawaiian chili water or Puerto Rican pique, which is peppers and other veggies infusing the vinegar. The vinegar is used to season all sorts of meals, just like your mother did. For pickling, heating/boiling the vinegar solution dissolves the salt more quickly and gives you a faster pickle. i have seen some recipes for pickling without boiling, but have not done that method. I hope this helps!

      Reply
  17. Ronn says

    October 03, 2019 at 8:04 pm

    Michael, If I use the following recipe can I multiply to accomodate many peppers? I have 75 or more ripe red serranos ready to be picked. Also, can I add a couple of carrots without affecting to recipe? And do you consider a "dash"? Thank you oin advance.
    Ronn
    Ingredients:

    1 pound chili peppers
    3 one-pint jars with lid (sterilized)
    1 small onion, chopped
    1 tbsp extra virgin olive oil
    1/2 tbsp fresh garlic, chopped
    dash of basil
    dash of oregano
    dash of thyme
    Boiling brine solution (1 pint 5% vinegar, 1 pint water, 2 tbsp sugar, 5 tbsp salt)

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 04, 2019 at 6:38 am

      This should be fine, Ron. Just make sure you have enough brine to cover. Carrots would be a great addition. A dash is about 1/8 teaspoon, though you can add more or less as desired. Let me know how it turns out for you.

      Reply
  18. Darla says

    July 23, 2019 at 11:58 am

    I've pickled peppers in the past using the water bath method recommended in Ball recipe book. The peppers always lose their vibrant color and become soft and mushy. My grandmother's pickled peppers always stayed bright green and crunchy. I use 5% white vinegar and pickling salt. What am I doing wrong?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      July 23, 2019 at 12:53 pm

      Darla, it's difficult to pickle peppers without losing some of that vibrant color, as the heat and vinegar will dull it no mater what you do. However, white vinegar is better for helping to retain some of that bright color over darker vinegar, like apple cider vinegar. Green peppers tend to turn more olive or army green. Red, orange and yellow peppers will keep their overall bright color much better. The mushiness usually comes from heating the jars too long in a water bath after you've sealed them. Try limiting that time if possible. Also, look into using alum. This is supposed to help with the crispness of peppers for pickling. It's an old school method, but worth investigating for yourself. You can also try adding the fresh peppers to the jar, then pour the brine into the jar. It's really the heat that makes the peppers mushy. Let me know if this helps.

      Reply
      • Darla says

        July 23, 2019 at 2:44 pm

        Thanks for your help. I will buy some alum before I can more peppers. I have a lot this year and plan on trying several of your recipes.

        Reply
        • Michael Hultquist - Chili Pepper Madness says

          July 23, 2019 at 2:45 pm

          Sure thing, Darla. Please let me know how it turns out for you, and if any certain tips or tricks work well for you. Happy to share!

          Reply
  19. Lorraine says

    February 26, 2019 at 5:44 am

    I didn't try this recipe I'm looking for an old fashion pepper canning recipe like my mom used to make. They were the best in the world ni sugar added not fattening.tou could eat as much as you wanted great in salads on pizza in meat recipes they were delicious. I just can't remember how to make them.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      February 26, 2019 at 6:43 am

      5 stars
      Lorraine, you don't have to add sugar. You can just use salt and vinegar if you want to. Other ingredients are for flavor. The salt and vinegar are the preservatives. In the post, I offer a simple recipe that uses no sugar. It includes the following:

      1 pound chili peppers, quartered
      1 pound sliced carrots
      1 clove garlic, chopped
      1/8 cup salt
      1/8 cup pepper
      1/8 cup white pepper (optional)
      2 cups white vinegar
      Dash of your favorite hot sauce

      Let me know if this helps.

      Reply
  20. DB says

    October 30, 2018 at 9:41 am

    What is the difference between using distilled white vinegar and white wine vinegar when pickling?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 30, 2018 at 10:22 am

      DB, distilled white vinegar is made from a grain alcohol mix and it has a sharper flavor. It's used mostly for pickling and cleaning. White wine vinegar is milder. The most important thing is to make sure the acidity is 5% or higher. Do not use 4% acidity vinegar.

      Reply
  21. Helen says

    August 30, 2018 at 2:24 am

    5 stars
    Hi Mike,
    I want to can my peppers. Do i need a pressure canner or do i just do a simple wayer bath in my regular canner?

    Than You,
    Helen

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 30, 2018 at 6:22 am

      Helen, you can use the water bath method with pickled peppers, as they are acidic enough from the vinegar.

      Reply
  22. Diane says

    August 22, 2018 at 8:48 am

    If I am going to keep the jars in the refrigerator, do I still have to put the jars in boiling water for 30 minutes (second recipe). Or can I just put in the fridge after I add brine and let cool?

    Thanks

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 22, 2018 at 8:56 am

      Diane, it's always a good idea to work with sterilized jars when pickling, but just be sure to clean them. If you're going to refrigerate them, try this simple Refrigerator Pickled Peppers Recipe. It works great! Nice and easy.

      Reply
  23. Danielle Sweeney says

    June 04, 2018 at 11:28 am

    Hi Mike,

    Can I use this same method with green peppers from a garden? Thanks

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      June 04, 2018 at 11:47 am

      Danielle, yes, you can use this method to pickle any type of pepper. Let me know how it turns out for you!

      Reply
      • Danielle Sweeney says

        June 05, 2018 at 4:45 pm

        Yes I will let you know. I plan on doing it tomorrow. Thanks again.

        Reply
  24. Lerato says

    May 11, 2018 at 11:50 pm

    Hi Mike,

    Can you substitute pickling salt for table salt?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      May 12, 2018 at 8:08 am

      Lerato, yes, absolutely.

      Reply
  25. Rose Nakama says

    February 15, 2018 at 2:12 pm

    Does waterbath method affects the crunchiness of the chili?

    REPLY: Rose, it can if you over process and leave it in the water bath too long, but not when done properly. Over time, though, they will soften some. -- Mike from Chili Pepper Madness.

    Reply
  26. Kevin G says

    November 07, 2017 at 11:15 pm

    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.

    Reply
  27. Alli says

    November 07, 2017 at 10:26 pm

    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.

    Reply
  28. Ellen says

    October 30, 2017 at 3:28 pm

    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.

    Reply
  29. Gwen says

    October 21, 2017 at 9:09 pm

    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.

    Reply
  30. Vimy says

    October 13, 2017 at 1:06 pm

    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.

    Reply
  31. Cathie says

    October 10, 2017 at 6:11 pm

    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.

    Reply
  32. Marcy says

    September 26, 2017 at 5:53 pm

    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.

    Reply
  33. George says

    September 04, 2017 at 1:42 pm

    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.

    Reply
  34. Cameron says

    August 15, 2017 at 8:05 pm

    What does this recipe yield? One quart jar?

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

    Reply
  35. Pam H says

    August 01, 2017 at 5:44 pm

    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.

    Reply
  36. Debbie says

    April 27, 2017 at 3:32 pm

    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.

    Reply
  37. Rob says

    February 25, 2017 at 10:19 pm

    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.

    Reply

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