How To Pickle Peppers

Do you like peppers on sandwiches, nachos, in beans, salads, dips ?  They’ll be as fresh months from  now as they are today if you pickle them.  I thought I would share this recipe so you can plan to pickle some of your harvest this season.  My children love them.  My daughter actually called to ask if I would mail her a few jars through the mail.  Imagine a jar breaking and the post office smelling like pickled peppers.  I declined that request, but I do take a jar when I visit her.  My grandchildren love them too.

 This batch is a combination of:    

  •  Hungarian Wax
  •  Sweet Banana
  •  Chilies
  •  Jalapeno
  •  White Bell

I throw whatever peppers are ripe in the bowl.  Some people prefer to use jalapeno peppers only, but I like to broaden my horizon.  I make a pickling broth to cover my peppers.  Here’s what you will need for the broth.  You may have to double the recipe depending on how many jars you will be canning:


  • 1 cup water
  • 4 cups of white vinegar
  • 1/2 cup of Kosher salt

I brought it to a boil.  Next,  I placed a teaspoon of pickling spice to the bottom of 1/2 pint sterilized jars.  Pack the jars with peppers and pour the pickling broth over the peppers. Prepare them for a hot water bath by removing the bubbles with a plastic knife.  Take the knife around the jar a few times and ensure the peppers are packed tightly.  Wipe the rims of each jar with a clean cloth.  Place sterilized lids and rims on each jar.  Water bath for 15 minutes.  They are delicious.

*Note – Do not use blemished peppers when canning your produce.

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