Home Canning Party Recipe: Pickled Hot Peppers


September 19, 2013 by Sara Kreidler

pickled jalapenos and hungarian hot wax peppers

My home canning party (organized and sponsored by the Pittsburgh Canning Exchange — check them out!) is this Saturday afternoon and all of the spaces have been filled (there’s even a wait-list, people!). Thanks in advance to everyone who signed up, I’m really looking forward to hanging out with you all.

I was going to wait to post this recipe for pickled hot peppers (which is what I will be demonstrating on Saturday) until after the party, but I see that a lot of visitors to this here blog are currently searching for pickled pepper recipes so I thought I would go ahead and post it now.  This is the recipe I used to make 20 pints of pickled hungarian hot wax peppers a few weeks ago, and I’ll be following the same recipe this weekend using jalapeño peppers. This is a very simple, utilitarian pickle — no extra spices or flavors, just peppers and vinegar. If you’re new to canning, this is a great recipe to learn because it is very simple to make and will help you to practice the basic steps of safely pickling and processing vegetables.

So how do you use up these simple pickled peppers once the jars have sealed and they’re sitting on your shelf?  I use my pickled hungarian hot wax peppers all year to top off salads and sandwiches, and I use the pickled jalapeños in chili and to top off tacos, nachos and the like.  I also like to chop up the peppers and add them to scrambled eggs or to an opened jar of salsa that I want to make a little more spicy. Last year I tossed a huge chuck roast in my crock pot with 2 quarts of crushed tomatoes, some beef stock, and a jar each of pickled hungarian peppers and jalapeño peppers and cooked the meat until it was fall-apart tender and used it to make spicy pulled beef sandwiches (similar to this recipe).  All of which is to say that there are lots of ways to use these simple peppers to spice up your meals between now and next summer.

Adapted from The Ball Blue Book and Food in Jars

Yields approximately 9-10 pints

  • 6 pounds jalapeños (or any fresh small, hot pepper such as banana, serrano, or hungarian hot wax — doing a mix of hot peppers is also ok)

  • 12 cups cider vinegar (at least 5% acidity)

  • 4 cups water

  1. Prep your canning station.  I use pint jars, but you could put up your pickled hot peppers in smaller jars if you prefer.

  2. Prepare the peppers.  First, put on a pair of clean rubber or plastic gloves – if you don’t you’ll regret it because your skin will become dry, red and burned from the peppers’ oil.  Rinse the peppers under cold running water.  Cut off and discard the stem, then slice the peppers into rings; the thickness of the rings is up to you, but try to make it uniform (alternatively you can cut off the stem and slice the peppers in half lengthwise).  For especially hot pickled peppers, do NOT scrape out and discard the white membrane and the seeds because that’s where most of the heat lives.  Transfer sliced pepper rings to a large bowl.

  3. Combine the vinegar and water in a large pot and bring to a boil.  If you don’t have a pot large enough to hold all of the brine, just divide it evenly between two pots.

  4. Pack the pepper rings into hot jars and ladle hot brine over the peppers, leaving 1/4 inch of headspace at the top of the jar. Use a chopstick to remove the air bubbles, and add more hot brine if needed to maintain 1/4 inch of headspace after the jar is de-bubbled.

  5. Process jars for 10 minutes in a boiling water bath canner.


2 thoughts on “Home Canning Party Recipe: Pickled Hot Peppers

  1. […] have awesome friends like Mandy by your side)!  If you missed the party, here is my recipe for canned pickled hot peppers, and my general canning […]

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