Today I’ll be showing you How to Pickle Peppers. Do you like hot peppers on your sandwiches, nachos, in beans, salads, or dips? They’ll be as fresh months from now as they are today if you pickle them. My daughter loves them straight from the jar. She actually asked if I would mail her a few jars through the mail. I declined that request, but I do take jars when I visit her. My daughter’s sister-in-law is a fan too. So pickling peppers is one of my top backyard vegetable gardening tasks.
This batch is a combination of:
- Hungarian Wax
- Sweet Banana
- Chilies
- Jalapeno
- White Belle
However, any combination will work. So, I throw whatever peppers are ripe in the garden into the bowl. Some people prefer to use jalapeno peppers only, but I like to broaden my horizons. I make a homemade pickling broth to cover my peppers. You will need to prepare your canner for this recipe.
Here’s the broth recipe for the pickled peppers:
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
Here’s the steps to canning the pickled peppers:
- Bring the broth to a boil.
- Add 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 the 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. Make sure all of the peppers are blemish free and solid. I hope you enjoyed the post on How to Pickle Peppers.
