Easy Pickled Pepper Recipe

easy pickled pepper recipeEasy Pickled Pepper Recipe

If I can’t manage to grow anything else in my garden I know I can always count on peppers.  And by count on, I mean that I will be so overwhelmed by the amount of peppers that come out of my garden that I sadly end up losing a couple bowlfuls over the course of the season because I just can’t keep up with them.

Banana Pepper and Jalapeno plants can produce a TON of peppers over the course of a growing season and if you don’t have a specific use for them right after picking them then you can always pickle them.  I have a super quick and easy pickled pepper recipe.  Don’t worry, other than needing to buy some jars (if you don’t have any) you don’t need any special equipment (or skills) to do the job.

What you will need

  • Jars (pint or quart)
  • Lids and Rims
  • Peppers 😉
  • White Vinegar
  • Salt
  • Pepper
  • Garlic
  • Oregano

Before you get started with the peppers you will need to clean your jars.  I boil mine in my canner (a big stock pot will work too).  Make sure the rims are free of rust and make sure you are not reusing lids.  Toss those in to boil as well and then make sure to dry the rims and lids thoroughly, your jars can air dry.


As you can see I had a pretty hefty batch to work with (around 60 peppers) and my recipe is based on that.  I am also mixing my jalapenos and banana peppers together to make it extra spicy. You will want to go ahead and give them a good wash (you can try out my DIY Veggie Wash here).    Then the slicing begins.  If you are working with really hot peppers then I would suggest wearing gloves while doing this.  If you decide against gloves then I suggest not rubbing your eyes, nose or lips for several hours after cutting all your peppers (I warned you).

I don’t slice mine too thin because I want to make sure they stay crunchy, if you are a mushy pepper lover then can slice them much thinner than you see below.

You can go ahead and start your pickling mix at this point.  Here is the recipe I use and it was based on filling 4 pints and 2 quart jars (a total of 8 pints).

In a large pot you will combine…

  • 3 cups water
  • 3 cups distilled white vinegar
  • 3/4 cup white sugar
  • 1/4 cup kosher salt
  • 4 cloves garlic, crushed
  • 2 teaspoons oregano

You will bring this to a boil.  After it has boiled for a few minutes you can turn it down to simmer.

easy pickled pepper recipe

While your mixture is boiling/simmering and with your gloves still on, start packing the peppers into the jars.  Don’t be nice about it either – you want to cram these little guys in there so they have no room to breath.  Fill your jars until they are right at the rim.  Using a ladle (and a canning funnel if you have one) start pouring the hot mixture over the peppers until the jars are about a 1/4 inch from being completely full.  Make sure to wipe any spilled mixture from the top and round the rim.  The jar will be warm so be careful when putting on the lid and rim.

easy pickled pepper recipe

For the grand finally when you have all your jars filled up you will do NOTHING!  Yep, you are done :)  Let those jars sit undisturbed for about 12 hours (you will hear the lids pop while they are sitting) and then toss them in the fridge.   My husband likes to turn them upside down to sit after the 12 hours to “help mix the ingredients”.  I don’t know if this helps or not – he always does it so I can’t say one way or the other.

This batch turned out super crispy (think Claussen Pickles) and have a great mix of spicy and sweet.  Please keep in mind that if your peppers are not spicy to start with they will not be spicy in the end.  You can always add in a couple spicy peppers or crushed red pepper if you want to spice up what you are working with.

Also, there is a chance your garlic will become a little discolored, slightly blue-ish.  This is totally normal and may just have to do with the age of your garlic – fresher is always better and will have less of the chemicals that can cause the color change.   Either way it is nothing to worry about.

So there you have it folks!   Hopefully this helps you save the peppers :) .  If you are also being overrun with squash and zucchini you can check out my post on how to freeze it.   Make sure to pin this post here and you can follow The Best of Real Housewives Clip Coupons on Pinterest as well here!

Thanks for stopping by!

Print Friendly