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Pickled Hot Peppers


4 lbs. hot long red, green, or yellow peppers
3 lbs. sweet red and green peppers
5 c. vinegar 5%
1 c. water
4 tbsp. canning or pickling salt
2 tbsp. sugar
2 cloves garlic


  1. If small peppers are left whole, slash 1 1/2 to 2 slits in each.
  2. Quarter large peppers. Blanch in boiling water and peel. Cool. Flatten small peppers.
  3. Fill jars leaving 1/2-inch headspace.
  4. Combine and heat other ingredients to boiling and simmer 10 minutes. Remove garlic.
  5. Pour hot pickling solution over peppers, leaving 1/2 inch headspace.
  6. Adjust lids and process. Process in boiling water canner for 15 minutes for half pints or pints.
  7. Makes 9 pints.