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
- 2 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.
Jenn says
Hey! Can I put these in a water bath to make theM last longer
Mike H. says
Absolutely! They can last for years that way.
Anita says
Hi Mike,
Your video & picture of ingredients show water. However, water is not listed on the written ingredients list. I'm not sure which is correct! Thanks for your help.
Mike Hultquist says
Anita, I prefer a 1:1 mix of vinegar to water for a less acidic/vinegary brine. You CAN use only vinegar for more acidic/vinegary flavor. I updated the post to my preferred version. Let me know how it turns out for you! Enjoy!
EP says
Hi Mike,
In the picture you show honey but in the recipe you say sugar. Do you prefer one over the other and would it still be 2 tbsp if I used honey?
Mike Hultquist says
I personally prefer honey, but either will work. Yep, you can use the same amount. Enjoy!
David Griffiths says
Going to try this soon - lots of peppers in the garden. I don't have pickling salt (it's just a finer salt with no preservatives) but have lots of Diamond Kosher salt. The standard conversion is multiply by 1.5. So 2 tbsp of pickling salt would be 3 tbsp of kosher salt.
Would be good if the author added the weight in grams of the dry ingredients, canning, like baking, is a science!
SANDY says
Love the end of the video! You crunching that chili makes my mouth water!
Mike Hultquist says
Thanks, Sandy!
Carole says
Thank you for the recipes
Mike Hultquist says
Thanks, Carole!
Keith says
The first batch I've made is gone in a week! Can I re-use the brine (re-boil it) or better to start all over? (probably need to upgrade to the gallon jug of vinegar)
Mike Hultquist says
Nice! Some people do reuse their brine, though only once or twice. Then it's really best to make a new batch.
Katrina says
I reuse the brine when I make rice. Substitute half the the water with brine and cook as directed. Makes a great flavored rice. Although the recipe I use calls for equal parts of white vinegar and water.
Carol says
Quantity of different spices. How many peppers and how many ch vinegar
Mike Hultquist says
Carol, all of the exact measurements of the ingredients are listed in the Recipe Card at the bottom of the post, above the comments. Let me know if you can't find it.
Christy says
I love this recipe and follow it exactly, except that I add a heap of cumin seeds to the brine. so good!
Mike H. says
Thanks, Christy. Enjoy!
Tammy says
I love this recipe! My chillies have always turned out amazingly.
Mike Hultquist says
Excellent!
Justin says
I followed the recipe and pickled for two weeks. One jar has a ton of sediment on the bottom. The other jar which I did open smells, and looks fine but the peppers don't have much crunch. Are these safe to eat?
Mike Hultquist says
Sediment is normal, Justin. Stuff settles to the bottom. Usually trust your eyes and your nose. If it smells fine and you don't see any fuzzy moldy growth, I see no issue.
Keith Clifford says
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?
Mike Hultquist says
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.
Baltic says
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?
Mike Hultquist says
It is 5%, best for pickling.
Dave says
I live in Spain, and they sell 2 types of white vinegar here - 5% and 10% acetic acid - the latter is usually labelled "cleaning vinegar" or something similar and is great for removing light limescale. Having said that, it is food grade so if it is all you can get just dilute it with water.
Alan Perry says
I know that you can process this recipe after jarring my question is why do you choose not to?
Mike Hultquist says
Alan, mine don't last that long. I eat them up quickly and they last a long time in the refrigerator.
Kathy says
I am planning on trying this recipes. A question, why the sugar? Just curious.
Thank you.
Mike Hultquist says
Just for a touch of sweetness, Kathy. You can skip it if you'd like.
Barbara says
Thanks for the recipe. Glad can store in refrigerator.
Faith says
I used this recipe but I didn’t add the salt! I was a mistake. What should I do now?
Michael Hultquist - Chili Pepper Madness says
Faith, you can reprocess the brine in the pot with the salt, then pour it back into the jar.
Theresa says
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.
Michael Hultquist - Chili Pepper Madness says
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.
Lynn says
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.
Michael Hultquist - Chili Pepper Madness says
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!
Roger says
So how long will they keep? (if I do the 15 minute bath)?
Really just looking until following year's harvest.
Michael Hultquist - Chili Pepper Madness says
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.
Sammy says
Will Apple Cider Vinegar also work? Or, it has to be white vinegar?
Michael Hultquist - Chili Pepper Madness says
Absolutely, Sammy. Works great. Enjoy!
Thomas Fahey says
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.
Michael Hultquist - Chili Pepper Madness says
Thomas, peppercorns are better, but pepper will work for flavoring. I adjusted the earlier information to be more specific.
David Sperber says
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!
Michael Hultquist - Chili Pepper Madness says
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.
Linda Lewis says
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.
Michael Hultquist - Chili Pepper Madness says
Linda, use this page as a starter: https://www.chilipeppermadness.com/preserving-chili-peppers/canning-or-jarring-chili-peppers/
Mariella says
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!
Michael Hultquist - Chili Pepper Madness says
Hi, Mariella! Not at all. You can omit the garlic. It's just for flavor. Let me know how it turns out for you.
Mariella says
Thank you! I will!!!
MICHAEL BEEZIOUS says
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!
Michael Hultquist - Chili Pepper Madness says
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.
John Sargent says
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.
Michael Hultquist - Chili Pepper Madness says
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!
Ronn says
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)
Michael Hultquist - Chili Pepper Madness says
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.
Darla says
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?
Michael Hultquist - Chili Pepper Madness says
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.
Darla says
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.
Michael Hultquist - Chili Pepper Madness says
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!
Jim says
I have pickled my peppers using a method of bringing the brine solution to a hard boil. Boil the jars and lids keeping them in the boiling water until they are filled. Slice all the peppers. Take a jar fill it with peppers and the boiling brine. Put the lid on and your done. The boiling brine and hot jars did the same as the water bath but the peppers stayed crunchy
Lorraine says
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.
Michael Hultquist - Chili Pepper Madness says
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.
DB says
What is the difference between using distilled white vinegar and white wine vinegar when pickling?
Michael Hultquist - Chili Pepper Madness says
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.
Helen says
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
Michael Hultquist - Chili Pepper Madness says
Helen, you can use the water bath method with pickled peppers, as they are acidic enough from the vinegar.
Diane says
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
Michael Hultquist - Chili Pepper Madness says
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.
Danielle Sweeney says
Hi Mike,
Can I use this same method with green peppers from a garden? Thanks
Michael Hultquist - Chili Pepper Madness says
Danielle, yes, you can use this method to pickle any type of pepper. Let me know how it turns out for you!
Danielle Sweeney says
Yes I will let you know. I plan on doing it tomorrow. Thanks again.
Lerato says
Hi Mike,
Can you substitute pickling salt for table salt?
Michael Hultquist - Chili Pepper Madness says
Lerato, yes, absolutely.
Rose Nakama says
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.
Kevin G says
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.
Alli says
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.
Ellen says
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.
Gwen says
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.
Vimy says
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.
Cathie says
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.
Marcy says
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.
George says
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.
Cameron says
What does this recipe yield? One quart jar?
REPLY: Cameron, this should yield you about 1 quart. -- Mike from Chili Pepper Madness.
Pam H says
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.
Debbie says
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.
Rob says
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.