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    Bless This Mess > Life on the Farm > Our Family > Our Garden > Preserving the Harvest

    How To Pickle Peppers (Hot Water Bath Canning Method)

    Published: Aug 31, 2017 · Modified: Oct 17, 2019 by Melissa · 22 Comments

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    A quick and easy guide on How To Pickle Peppers using the hot water bath canning method. Produces shelf-stable pickled peppers you can eat all winter long.

    Here are a few posts with all the tips you need regarding peppers: Quick and Easy Refrigerator Pickled Banana Peppers, How to save green peppers and How to Safely Handle Hot Peppers (without buying plastic gloves).

    A quick and easy guide on how to pickle peppers using a hot water bath canning method which produces shelf-stable pickled peppers you can eat all winter long.Pickled Peppers Recipe For Your Refrigerator

    The garden is booming and I'm really excited about all things canning, pickling, and fermenting this year. I made this giant batch of pickled banana peppers and did twice this many pickled jalapeños this week (those are our all-time favorite). I'm also in the middle of my first try at crabapple jelly and I made a batch of super thick homemade Greek yogurt yesterday in the slow cooker. On top of that, I got a few more quarts of green beans canned. Preserving the harvest while it's here is such a fun hobby.

    I thought I'd share how to pickle peppers, which is a super simple recipe for you fellow garden growing, home canning, yogurt making friends. Peppers grow like weeds and when they are on, they are on. My tomatoes are oddly slow to turn red this year, so I have tons of peppers and no tomatoes to turn everything into salsa. That's ok though, because pickled peppers are the best.

    We eat pickled banana peppers with our favorite pizza, on veggie + hummus sandwiches, and when we make sandwiches using our favorite homemade sub bun recipe.

    We eat the pickled jalapeños on everything Tex-Mex like our favorites slow cooker carnitas, black bean and sweet potato enchilada bake, and the best chicken tacos.

    You won't believe how easy these recipes are. Once you get the canning bug, you'll never go back. This is a great place to start!

    How To Pickle Peppers (Hot Water Bath Canning)

    • Wash peppers and chop into rings (wear gloves to avoid heat of the peppers burning the skin).
    • Pack sliced peppers into clean jars.
    • Pour hot brine over peppers.
    • Add two-piece canning lids.
    • Process in a hot water bath.

    I bet that you didn't know it was quite that easy to use your garden peppers and pickle peppers that will keep on the shelf! When you break it down, that's really all there is to it! A little chopping, packing the jar, adding a hot brine, and processing the jars in boiling water. I wanted to share my two favorite pickled pepper recipes with you today, too. One is for pickled banana peppers and one is for pickled jalapeños, both of which are processed via the hot water bath method to become shelf-stable (if you are looking for a pickled banana recipe that doesn't need to be canned but is simply kept in the fridge instead, you can can find that recipe here.)

    What should I wear when handling jalapeño peppers?

    Wear rubber gloves when handling hot peppers or wash hands thoroughly with soap and water before touching your face.

    How long do pickled peppers last?

    If properly stored, an unopened jar of pickled peppers will generally be good for about 2 years.

    Does pickling peppers make them hotter?

    Actually, the opposite is true. The pickling process will reduce the heat of the peppers a bit.

     

    Pickle Peppers - Jalapeños

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    How to Pickle Jalapeño Peppers


    • Author: Melissa Griffiths-Bless this Mess
    • Total Time: 30 minutes
    • Yield: about 9 pints 1x
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    Description

    A quick and easy guide on how to pickle peppers using the hot water bath canning method. Produces shelf-stable pickled peppers you can eat all winter long.


    Ingredients

    Scale
    • 6-8 pound jalapeños
    • 5 cups vinegar (5% acidity)
    • 1 cup water
    • 4 teaspoons canning or pickling salt
    • 2 tablespoons sugar
    • 2 cloves garlic, lightly crushed

    Instructions

    1. Prepare the peppers by washing them.
    2. Remove the stem end. Slice the peppers into rings that are ¼ to a ½ inch thick.
    3. Wash your pint canning jars and prepare the lids according the manufacturer's directions.
    4. Pack the sliced peppers into the prepared jars.
    5. In a large pot, combine the vinegar, water, salt, sugar, and garlic. Bring to a boil and simmer for 10 minutes. Remove the garlic.
    6. Ladle the hot liquid into the jars, leaving a ½ inch of head space at the top. Remove any air bubbles and adjust the liquid as needed.
    7. Wipe the rim of the jars clean and add the lid and ring.
    8. Process in a hot water bath. Here's a great trusted resource on boiling water canners. Process for 10 minutes. If you are above 1,000 feet elevation, process for 15 minutes and above 6,000 feet elevation, process for 20 minutes.

    Notes

    Wear rubber gloves when handling hot peppers or wash hands thoroughly with soap and water before touching your face.

    Recipe from, tested, and approved by the National Center for Home Food Preservation. You can visit their post here if you have furthers questions.

    • Prep Time: 20 min
    • Cook Time: 10 min
    • Category: Side
    • Method: Canning
    • Cuisine: American

    Keywords: how to pickle peppers, how to pickle jalopeno peppers, pickled peppers recipe, pickled jalopeno peppers recipe, pickled jalopeno peppers, pickling jalopeno peppers, pickling jalopeno peppers recipe

    Did you make this recipe?

    Tag @blessthismessblog on Instagram and hashtag it #blessthismess

    Pickle Peppers - Banana Peppers

    Pickled Banana Pepper Recipe

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    How To Pickle Banana Peppers


    • Author: Melissa Griffiths
    • Total Time: 25 minutes
    • Yield: About 4 pints 1x
    Print Recipe
    Pin Recipe

    Description

    A quick and easy guide on how to pickle peppers using the hot water bath canning method. Produces shelf-stable pickled peppers you can eat all winter long.


    Ingredients

    Scale
    • 2½-3 pound yellow (banana) peppers
    • 5 cups cider vinegar (5% acidity)
    • 1 ¼ cups water
    • 5 teaspoons canning salt
    • 2 tablespoons celery seed
    • 4 tablespoons mustard seed

    Instructions

    1. Wash and rinse 4 pint canning jars. Prepare lids and bands according to manufacturer's directions.
    2. Wash peppers well and remove the stem end. Slice into rings that are between ¼ inch to a ½ inch thick.
    3. In a large pan, add the vinegar, water, and salt and heat to boiling.
    4. Place ½ tablespoon celery seed and 1 tablespoon mustard seed in the bottom of each clean jar. Fill with pepper rings.
    5. Cover the pepper ring with the boiling vinegar mixture, leaving ½ inch headspace. Remove air bubbles and adjust the liquid as needed.
    6. While the rims of the jars clean and adjust the canning lids.
    7. Process in a boiling water canner, as recommended (see notes).
    8. Let cool 12-24 hours and check the seals.
    9. Shake the jars to disperse the spices before using.

    Notes

    Process for 10 minutes. If you are above 1,000 feet elevation, process for 15 minutes and above 6,000 feet elevation, process for 20 minutes.

    Recipe from, tested, and approved by the National Center for Home Food Preservation. You can visit their post here if you have furthers questions.

    New to canning? Here's a great overview on boiling water canning. 

    • Prep Time: 15 min
    • Cook Time: 10 min
    • Category: Side
    • Method: Canning
    • Cuisine: American

    Keywords: how to pickle peppers, how to pickle banana peppers, pickled peppers recipe, pickled banana peppers recipe, pickled banana peppers, pickling banana peppers, pickling banana peppers recipe

    Did you make this recipe?

    Tag @blessthismessblog on Instagram and hashtag it #blessthismess

    Pickle Peppers - Jalapeños and Banana Peppers

    Other pepper recipes and canning recipes for you:

    • Canned Tomato Salsa
    • Cheesy Sausage and Pepper Stromboli
    • How To Pickle Peppers (Hot Water Bath Canning Method)
    • Air Fryer Stuffed Peppers
    • Quick and Easy Refrigerator Pickled Banana Peppers
    • Pepperoncini Beef Sandwiches
    • How to save green peppers; the best and easiest way!

    You'll love eating on the veggies that you grew all winter long. I also love that I know exactly what is in them! No extra dyes, preservatives, or stuff you don't really want or need in your diet. Long live simple whole food recipes that can be enjoyed when snow is on the ground.

    If you didn't know how to pickle peppers, now you do! How do you feel about canning recipes? Would you like to see more of them on Bless this Mess? I'd love to know!

    How to Pickle Peppers
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    1. Sharon

      September 03, 2021 at 10:01 am

      It was nice to have a clear recipe that included yield on it. Thank you for being so clear and also including the note to wear gloves. I never thought I would feel the burn last week when handling my banana peppers, but I did.

      Reply
    2. Charlotte Briggs

      August 18, 2021 at 5:57 pm

      I was wondering if there is any way to keep them crunchy?

      Reply
      • Melissa

        August 19, 2021 at 4:27 pm

        Ball makes a product call Pickle Crispy and it helps!

    3. Michelle Price

      July 24, 2021 at 1:47 pm

      Can you use quart jars? Would you still water bath boil 10 minutes?

      Reply
      • Melissa

        July 25, 2021 at 6:07 pm

        I bet they would need 25 minutes for quarts!

    4. geneva

      September 03, 2020 at 7:19 pm

      Does the hot bath jalapenos recipe need to have sugar?

      Reply
      • Melissa

        September 04, 2020 at 12:48 pm

        Nope, it won't effect the stability of the end product, feel free to skip it.

    5. Melody

      August 22, 2020 at 6:49 am

      This sounds wonderful. Can't wait to try it. Do the banana peppers need to use cider vinegar vs regular? I noticed the jalapenos said regular.

      Reply
    6. Jamie

      May 04, 2020 at 12:47 pm

      This is the clearest outline I have read so far on canning pickles. A question, can I used this methodology if I only have 1 piece lids? I cannot get 2 piece lids where I live.

      Reply
      • Melissa

        May 04, 2020 at 6:38 pm

        Yes, that'll work great, but just read about how to process using those. You'll want to make sure that you process 1 piece lids according to their directions.

    7. Aaron

      September 15, 2019 at 3:35 pm

      I should have read the recipe more clearly - I put 2 TBSP and 4 TBSP of the spices into each pint instead of breaking it up. Are these going to be inedible? I was thinking to myself, wow this seems like a lot!

      Reply
      • Melissa

        September 16, 2019 at 10:25 am

        Oh man... I do think it'll be fine. They might be zesty but since you aren't directly eating the spices (they are just in the brine) I bet they'll be fine. I really want to know how they turn out though, so curious!

    8. Erin

      September 11, 2019 at 3:47 pm

      Can you sub kosher salt?

      Reply
      • Melissa

        September 11, 2019 at 4:00 pm

        Yep, it should work great!

    9. Sanya Lasagna

      August 19, 2019 at 5:07 pm

      I have a few questions. ? 4 pint jars? I tried this recipe for the orginal 2.5- 3lb banana peppers and I had way too much peppers left over. Also if I'm using the quart jars for the canning what pressure and time for those. Sorry for the questions I just want to be safe and my husband lives your recipe. ❤

      Reply
      • Melissa

        August 20, 2019 at 12:21 pm

        You don't need any pressure for these since you are putting them in a brine, just a hot water bath, and just add 15 minutes to the processing time for the bigger jars! Can't wait until you try them!

      • Shana Miller

        July 15, 2022 at 3:31 pm

        Just a very quick question I definitely want to use your recipe and slice some of my banana peppers but I would also like to make a whole banana peppers with this recipe still work for that? I’ll add in A chili pepper or a jalapeño for the hotness in the whole, but would love pickled whole banana peppers .

      • Melissa

        July 16, 2022 at 12:34 am

        When I do them hole I just poke a few slits in them with a knife so that they brine can get to the inside of the pepper!

    10. Beth brec

      August 29, 2018 at 1:21 pm

      This looks good! And you say you're trying crabapple jelly for the first time? Once you try it, you'll never want to Not make it! Nothing compares to the color and flavor, and is sooo good on toasted English muffins!

      Reply
    11. sue D

      July 04, 2018 at 9:46 am

      I am new too canning but don't you mean "cool" for 24 hours rather than "cook"? (Mean typo).

      Reply
      • Melissa

        July 06, 2018 at 12:51 pm

        Typo! It's fixed!

    12. Dawn @ Words Of Deliciousness

      September 09, 2017 at 10:02 pm

      These pickled peppers sound wonderful. I love canning vegetables from the garden too, it always tastes great in the dead of winter.

      Reply

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