Pickled Hot PeppersPickled Hot PeppersPickled Hot Peppers

Just a quick post. Last night I put up a great quick recipe for pickling hot peppers for someone who asked about it on FB. I had not done the recipe yet but it was a good safe recipe that I would do when my jalapenos are finally ready.

I was excited to immediately get a post from Amanda who had just done the recipe with jalapenos and was gracious enough to share the picture with the group. I think this is another fantastic way besides making cowboy candy to use your jalapenos. Because they are peeled by blistering the skins it will give them a different flavor than regular pickled peppers.

Pickled Hot Peppers

The recipe takes into account using any hot peppers. I would also add cherry peppers to the list. Here is the recipe and Amanda's fantastic jars! 
Prep Time 10 mins
Cook Time 2 hrs
Total Time 2 hrs 10 mins
Course Appetizer
Cuisine American
Servings 20


  • 4 lbs Hungarian, banana, chile, or jalapeno peppers
  • 3 lbs sweet red and green peppers mixed
  • 5 cups vinegar 5% acidity
  • 1 cup water
  • 4 t. kosher salt (or pickling salt)
  • 2 T. sugar
  • 2 cloves garlic


  • Caution: wear rubber gloves and do not touch your face while handling or cutting hot peppers. Wash your hands thoroughly with soap and water before touching your face.
  • Wash peppers. If small peppers are left whole, slash 2 to 4 slits in each. Quarter large peppers. Blanch in boiling water or blister skins on tough skinned hot peppers using one of these two methods:
  • Oven or broiler method - Place peppers in a hot oven (400 degrees F) or under the broiler for 6 to 8 minutes until skins are blister.
  • Range top method – Cover hot burner (either gas or electric) with heavy wire mesh. Place peppers on burner for several minutes until skins blister.
  • After blistering skins, place peppers in a pan and cover with a damp cloth. You can also put them in a zip loc bag or paper bag. Cool for several minutes, peel off skins. Flatten small peppers.
  • Quarter large peppers. Fill hot jars with peppers, leaving ½ inch headspace. Combine and heat other ingredients to boiling and simmer 10 minutes. Remove garlic.
  • Add hot pickling solution over peppers, leaving ½ inch headspace. Remove air bubbles and adjust headspace if needed.
  • Wipe rims, add hot lids/rings and process in water bath for 10 minutes at a full boil.
Keyword Pickled Hot Peppers