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Home » Canning

Published: Sep 27, 2021 · Modified: Jun 20, 2024 by Kathy

Pickled Hot Peppers

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Canning jars filled with red and green chile peppers.

Homemade pickled peppers using red and green jalapeno peppers. These pickled peppers are perfect for adding to nachos, enchiladas or sandwiches.

Recipe includes step by step directions for canning the peppers using a water bath canner.

Canning jars filled with pickled jalapeno peppers.

Pickled Hot Peppers You Will Love

Sometimes our garden produces an abundance of produce. This year we ended up with lot of hot chile peppers including jalapenos. We also received extra peppers from our neighbors!

Having so much fresh produce is a great thing, but finding ways to use it up can be challenging. We roast and freeze peppers, and this year I also decided to can pickled peppers.

Pickling peppers isn't difficult and if you process them using a water bath canner, the peppers are shelf stable and can be stored at room temperature.

Just imagine pulling out a jar of homemade pickled peppers in the middle of the winter!

These pickled jalapenos are perfect on nachos, tacos, and burritos. Add to a sandwich or in some guacamole or use when making shredded chicken.

If you are new to canning, you'll want to read How to Water Bath Can before you begin!

Pickled Peppers Recipe Ingredients

Ingredients for making pickled peppers.
  • Peppers - I used green jalapenos and red fresno peppers. You can use any type of hot chile pepper.
  • Vinegar - Plain distilled vinegar. You want at least 5% acidity to make these safe for canning
  • Pickling salt - or any salt without iodine or anti-caking ingredients. Canning salt or kosher salt are good options

How to Pickle Peppers

  1. Wash canning jars and canning lids in hot soapy water. Rinse well and let air dry.
  2. Wash peppers in cool water
  3. Slice peppers into evenly sized pieces
  4. Place peppers in prepared jars
Sliced red and green jalapeno peppers.
Jars filled with sliced jalapenos.

5. Bring water, vinegar and salt to a boil

6. Pour hot vinegar mixture over jalapenos, leaving ½ inch head space from the top of the jar

7. Remove bubbles from jar. I lightly tap my jar and use a plastic knife around the sides of the jar to help remove the bubbles.

Pouring a brine liquid over a jar of sliced jalapenos.
Removing bubbles from a jar of peppers.

8. Wipe down rim of jar with a clean cloth

9. Add lid and ring band

Wiping down the rim of a canning jar.
Placing a lid on a jar of jalapenos.

10. Place jars in a water bath canner. The canner should be filled with hot water that covers the top of the jars by 1 inch.

11. Cover canner and bring to a boil

12. Boil pint jars for at least 10 minutes making certain you are adding additional time for your elevation (see chart below)

Jars of hot peppers in a water bath canner.

Canning Pickled Peppers Altitude Adjustment

  • You must adjust your processing time according to your elevation. If you are located anywhere above 1000 feet above sea level, please add the following time to your total processing time.
Altitude FeetIncrease Processing Time
1,001- 3,000
3,001- 6,000
6,001- 8,000
8,001-10,000
5 minutes
10 minutes
15 minutes
20 minutes

Tips For Pickling Peppers

  • Wear gloves when handling the peppers. Peppers are hot and the oil from the peppers can sting your hands and if you touch other areas, like your eyes, that area will burn too.
  • Use fresh, high quality peppers
  • You can pickle one jar or ten jars depending on the amount of peppers on hand, the size of your water bath canner and the amount of storage space available to store the canned jar
  • When pouring the hot brine onto the peppers, be cautious when breathing the steam as it comes off the peppers. The heat from the peppers mixes with the steam and is difficult to breath in.
  • Select pint sized jars or half-pint sized jars depending on your needs
  • Once opened, store pickled peppers along with the brine in the refrigerator for 2-3 months

A Note on Home Canned Food

Improperly home canned food can carry the risk of causing botulism. If eaten, this can cause a serious form of food poisoning that can lead to paralysis or death. Please follow safety procedures and inspect your food before consuming.

  • Always inspect your home canned food before eating
  • If in doubt, throw it out!!! The FDA recommends throwing out the food and the jar.
  • Do not taste if in doubt!
  • Throw it out if -
    • the can is bulging, leaking or swollen
    • the container looks damaged or abnormal
    • the container spurts liquid or foam when opened
    • the food is moldy, discolored or smells bad
    • the seal is no longer intact when you examine the food
Slice peppers in canning jars.

How to Store Pickled Hot Peppers

Unopened jars that have been processed in a hot water bath will maintain their quality for up to one year.

If you have extra peppers and are looking for another great way to use them, you may want to try this Fermented Hot Sauce Recipe from Nourished Kitchen.

Pickled Pepper Recipe FAQs

How long will it take for the peppers to pickle?

You can eat the pickled peppers right away, but they will be best if you can wait at least 3 weeks before eating. This will allow enough time for the peppers to fully be pickled.

Four glass canning jars filled with pickled peppers.

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If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop

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Canning jars filled with pickled jalapeno peppers.

How to Pickle Peppers

Kathy Berget
Recipe for making and canning pickled peppers, including jalapeno peppers
4.96 from 24 votes
Print Recipe Pin Recipe Save Saved!
Prep Time 20 minutes mins
Cook Time 10 minutes mins
Water Bath Processing 10 minutes mins
Course canning
Cuisine American
Servings 1 pint jars
Calories 7 kcal

Equipment

  • Measuring Cups
  • Measuring Spoons
  • Canning Jars - 16 oz
  • Canning Jar Lifter
  • Large Canning Pot
Prevent your screen from going dark

Ingredients
  

  • 3 pounds peppers (jalapenos or other hot peppers)
  • 6 cups white distilled vinegar (at least 5% acidity)
  • 2 cups water
  • 4 teaspoons canning salt

Instructions
 

  • Wash canning jars and canning lids in hot soapy water. Rinse well and let air dry.
  • Wash peppers in cool water
    3 pounds peppers
  • Slice peppers into evenly sized pieces
  • Place peppers in prepared jars
  • Bring water, vinegar and salt to a boil
  • Pour hot vinegar mixture over jalapenos, leaving ½ inch head space from the top of the jar
    6 cups white distilled vinegar, 2 cups water, 4 teaspoons canning salt
  • Remove bubbles from jar. I lightly tap my jar and use a plastic knife around the sides of the jar to help remove the bubbles.
  • Place jars in a water bath canner. The canner should be filled with hot water that covers the top of the jars by 1 inch.Cover canner and bring to a boil
  • Boil pint jars for at least 10 minutes making certain you are adding additional time for your elevation (see chart below)

Notes

  • Wear gloves when handling the peppers. Peppers are hot and the oil from the peppers can sting your hands and if you touch other areas, like your eyes, that area will burn too.
  • Use fresh, high quality peppers
  • You can pickle one jar or ten jars depending on the amount of peppers on hand, the size of your water bath canner and the amount of storage space available to store the canned jars
  • When pouring the hot brine onto the peppers, be cautious when breathing the steam as it comes off the peppers. The heat from the peppers mixes with the steam and is difficult to breath in.
  • Select pint sized jars or half-pint sized jars depending on your needs
  • Once opened, store pickled peppers along with the brine in the refrigerator for 2-3 months
Elevation Adjustments - Increase processing time by recommended amounts
 
  • 1,001- 3,000 ft. - add 5 minutes
  • 3,001- 6,000 ft. - add 10 minutes
  • 6,001- 8,000 ft. - add 15 minutes
  • 8,001-10,000 ft. - add 20 minutes

Nutritional Disclaimer:

Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.

Nutrition

Serving: 10slicesCalories: 7kcalCarbohydrates: 1.6gProtein: 0.3gSodium: 486mgFiber: 5g
Tried this Recipe? Tag me Today!Mention @BeyondTheChickenCoop or tag #beyondthechickencoop!

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Reader Interactions

Comments

  1. Marla Singer says

    September 03, 2024 at 8:47 am

    Can you add Onion to the peppers and still have it be safe?

    Reply
    • Kathy says

      September 03, 2024 at 2:46 pm

      Hi Marla,
      I did a bit of research through the National Center of Home Food Preservation and I am not getting a clear answer for you. I find recipes for pickled onions and pickled relish with peppers and onions. However, each of the ratios of the brine are slightly different. When I can't get a clear answer from what I consider the experts, I am hesitant to say it's okay. If you have a local extension office, you might reach out to them and ask.
      Kathy

      Reply
  2. Robin says

    August 12, 2024 at 11:52 am

    Can I use this recipe with whole jalapeno or habanero peppers instead of slicing?

    Reply
    • Kathy says

      August 12, 2024 at 2:47 pm

      Hi Robin,
      Yes, you can use whole peppers. Just pierce the peppers so the brine will fill the cavity of the pepper.
      Enjoy!
      Kathy 🙂

      Reply
  3. Tiffany Raines says

    July 10, 2024 at 8:12 am

    Can you add sugar to this recipe?
    Thanks!

    Reply
    • Kathy says

      July 11, 2024 at 4:28 pm

      Hi Tiffany,
      Adding a small amount of sugar shouldn't be a problem.
      Kathy

      Reply
  4. Lidia says

    February 05, 2024 at 11:14 am

    Hello Kathy. Brand new canner here!

    For the peppers: if some of them are starting to look a little wilty, or sad haha, can they still be used for pickling? And can I add other veggies to your recipe like carrots?

    Thanks in advance!

    Lidia

    Reply
    • Kathy says

      February 05, 2024 at 3:37 pm

      Hi Lidia,
      You'll want to use your best peppers so I'd discard the sad looking ones. The process for pickling carrots is a different process so I wouldn't combine them.

      Reply
  5. Nick says

    September 17, 2023 at 1:17 am

    Am new to all of this so excuse my rookie talk lol, I saw that when it comes to canning peppers of any kind there is no safe way to boil can them. Also I am using quart sized jars as I have many peppers. I am also confused as it says to take the skin off of them before I poor in the hot liquid. Can I not just de-seed and stem my peppers leave the skin on put them in the jar and throw in the hot brine. Also i feel like I should mention my intentions are to can them to have a long shelf life and as I run out of stock through the year open them stuff them with provolone cheese and prosciutto and put them in the fridge with olive oil. I am confused sorry your help would be greatly appreciated!

    Reply
    • Kathy says

      September 17, 2023 at 5:50 am

      Hi Nick,
      I'm not certain you are referring to my recipe. Nowhere do I mention removing the peel of on the peppers. These peppers are pickled, so they are safe for water bath canning. NCHFP. Please read through my entire article as well as the recipe. I would also suggest you read these articles which includes everything you need to know about water bath canning and pressure canning.

      Kathy

      Reply
  6. Brooks says

    July 27, 2023 at 9:34 am

    5 stars
    I used this recipe 2 years ago for home grown Sierra Nevada Chileno (Italian Wax) peppers, but I did not do the boiling water bath. They came out good and I have one jar left and all the jars were good. For this year I am doing the same, but I water-bathed the jars.(The first batch as a test). It cooked the peppers, made them ready sooner, and I think the flavor improved. But the peppers are soft. Still good but a little soft. I do not want to add Calcium Chloride. I was thinking to not boil them for so long, or do them at reduced temp. 185 f. ?? Got any advice?

    Reply
    • Kathy says

      July 27, 2023 at 11:14 am

      Hi Brooks,
      The amount of time for processing in boiling water is needed to make the jars safe and shelf stable. Reducing the time or the temperature is not safe.
      Kathy

      Reply
    • Jerry says

      August 02, 2023 at 9:40 pm

      I always cold pack my hot peppers in the jars then add the cold brine mixture to cover them and then I vacuum seal the jars like they do it in a factory. I never heat up the brine or the peppers as they would come out sort of mushy texture. I mix up vinegar, oil, salt and some sugar then some chopped fresh garlic and in each pint I add 1/8th teaspoon of pickle crisp. I then put the lids on but do not tighten the rings on them yet. I put them in my chamber and turn on the vacuum. When I release the vacuum you hear the lids all clicking and sealing. They are crisp and fresh three years later as if they were just picked and sliced up. Also I do up my jars first in a hot cycle in the dishwasher to sterilize them and I boil the lids too before putting them on the top of the jars.

      Reply
      • Kathy says

        August 03, 2023 at 4:50 am

        Hi Jerry,
        Many people do use a similar method. However, this does not ensure that the contents are shelf stable.

    • Brooks says

      August 28, 2023 at 10:18 pm

      I think a problem I am having is the Sierra Nevada Chileno peppers are usually pickled and canned when the peppers are immature.. young and green. After the water bath they are soft.. not falling apart, but melt in your mouth soft. This next batch I am letting them turn yellow.... and will have a tougher skin...spicier, and I will cut them into nacho rings so I can get more in the jars. What about adding Pickle Crisp? My recipe is same as you have posted but I add 1/4 teaspoon oregano and 1 clove garlic per pint jar.

      Reply
      • Kathy says

        August 29, 2023 at 5:16 am

        Adding the oregano and garlic shouldn't be a problem and will definitely add flavor! Water bath processing does heat the peppers and will often soften them, but if you want them to be shelf stable, they need to be processed. You could put a jar or two directly into the fridge without processing them. Pickle crisp might be your answer, but I have not tried it. You might need to experiment and see how it works!
        Keep me posted!
        Kathy 🙂

  7. Joye says

    July 15, 2023 at 5:10 am

    Does the time change if using half pints ?

    Reply
    • Kathy says

      July 15, 2023 at 5:29 am

      No. Keep the processing time the same for half pints.

      Reply
  8. sarasota hog hunting says

    January 18, 2023 at 1:23 pm

    great points altogether, you simply gained a brand new reader. What would you recommend about your post that you made a few days ago? Any positive?

    Reply
    • Kathy says

      January 18, 2023 at 4:35 pm

      Hi! Thank you so much! Which post are you inquiring about? I'd love to tell you more, but I just need a bit more info!
      Thanks and so happy to have you here!!! 🙂

      Reply
  9. Laks says

    July 30, 2022 at 12:09 pm

    Oh..another Qs ..can I use clean, wide mouthed bottles to pickle the peppers? 🤔

    Reply
    • Kathy says

      July 30, 2022 at 2:27 pm

      I suggest using only jars that are specifically made for canning.

      Reply
  10. Laks says

    July 30, 2022 at 12:06 pm

    4 stars
    I got most part of your well explained recipe except the elevation part of it. 🤔
    What does that imply?
    Also can I use any deep pot with lid for the water bath canning ? Lastly, what's the proportion of water to vinegar if I use 1 lb of pepper? Thanks in advance 🙏

    Reply
    • Kathy says

      July 30, 2022 at 2:26 pm

      Hello,
      - The elevation refers to how many feet above sea level you are located. There is a chart explaining how to adjust your processing time depending on where you are located.
      - You can use any deep pot as long as the you can cover you jars with at least one inch of water. It is best practice to have some sort of rack in the bottom of your pot too. I have canned before without a rack, but you do risk jars breaking when placed directly on the bottom of the pot.
      - My recipe calls for 3 pounds of peppers. If you're wanting to do one pound, the ratio will stay the same. Use 2 cups of vinegar and 2/3 cups of water.
      Kathy

      Reply
  11. David @ Spiced says

    September 28, 2021 at 5:48 am

    So the first thing I thought of when I read this post was Peter Piper and his picking of the peck of pickled peppers. Of course, you can't really pick a pickled pepper, but still. 🙂 I do love pickled jalapeno peppers on sandwiches and nachos, and jalapenos grow quite well here in New York. I normally just freeze them, but I should try pickling them next year!

    Reply
    • Kathy says

      September 28, 2021 at 6:08 am

      Oh trust me...that has been on repeat in my mind too! We freeze a lot of peppers, but these are another way to use up that crop of peppers...or should I say peck of pepper! 🙂

      Reply
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I'm Kathy, and I love to create delicious recipes from scratch utilizing many ingredients that we grow and raise. I'm a recipe creator, food photographer, and cookbook author!

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