Pickled Peppers Rings

with Sharon Peterson

Pickled pepper rings are incredibly easy and provide you with options on preserving those extra peppers! Change the spices up for sweet, salty, or hot! SimplyCanning.com shares the process and recipes

This is a super easy pickled peppers recipe. No skinning needed. Just slice and pack. My favorite peppers for this are banana peppers. We then use these on omelets in the mornings. 

This recipe can also be used for, pickled jalapeno peppers, hot peppers, mild peppers like Anaheim even sweet bell peppers.

Garden fresh is always best!

Note: These are mild peppers so it should not be a problem but if you are ever working with hot peppers be sure and wear gloves. The peppers have oils that will burn your skin.

Ask me how I know! In fact I did indeed wear gloves to slice these up... just in case. :0)


Start by preparing jars,and get water in your canner heating.
(see Water Bath Canning for full directions)

Gather your canning supplies


  • 2½-3 pounds mild peppers.
  • 5 cups cider vinegar
  • 1¼ cups water
  • 5 teaspoons canning salt
  • 2 tablespoons celery seed
  • 4 tablespoons mustard seed


Wash peppers well and remove stem end; If using bell peppers remove seeds and centers. Slice peppers into ¼-inch thick rings. I decided to do some jars with specific types of peppers. For example one jar had all bell peppers another all Anaheim. I also like mixing them up too. It is just your preference.

These are peppers ready for the jar. I had a combination of peppers here.  Bell peppers, a few Anaheim,  and banana peppers.

pickled bell peppers
pickled peppers banana

Place ½ tablespoon celery seed and 1 tablespoon mustard seed in each 1 pint jar.  (1/2 that amount for half pints) Pack peppers into jars leaving 1/2 inch head space.

In a large pot, combine the cider vinegar, water and salt; heat to boiling.    Make your brine right in a tea pot and it makes it easy to pour the brine into your jars.  No ladle needed.  Much less dripping and mess.  

pickled peppers in jars

Cover with vinegar solution. leaving 1/2 inch head space.

Release air bubbles using a small plastic utensil.  Orange peelers work perfect for this.  Wipe off the rims of your jars so no seeds or food particles interfere with the lid sealing.  Then process according to water bath canning instructions.


Time given is for elevation of 1000 feet or less. Don't forget to adjust your time for your altitude.

Process pickled peppers in pints or half pints 10 minutes. Quarts are not suggested. 

Be sure to adjust processing time according to your altitude.

Altitude Adjustments for Boiling Water Bath Canner

Altitude in Feet - increase processing time

1,001-3,000 - increase 5 minutes

3,001-6,000 - increase 10 minutes

6,001-8,000 - increase 15 minutes

8,001-10,000 - increase 20 minutes

For more information on why this is important, see this altitude adjustments page.

How do you use home canned pickled peppers? 

Someone asked  on our canning facebook group about how to use all the pickled peppers she made.  Goodness! She got LOTS of answers...

"Mississippi pot roast, google it"

"Good on salad and pizza"

"Bloody Mary's"

"Crock pot beef and peppers italian"

"Pizza or pinto beans"

"with cheese in my sandwich maker, tons of them...yum!"

"Crockpot Italian beef: beef roast, whole pint of pickled peppers and two pkgs or equivalent Italian seasoning mix. Dump in crockpot and cook on low til meat falls apart. Delish with provolone on hoagie buns"

"Christmas gifts"

"omelets Mmmmmmm"

"I grind them up and add them to sour cream for chip dip"

"With cream cheese on triscuits. Yum"

"Nachos. We've put in Crock-Pot when making pulled pork sandwiches."

"Add to mac n cheese, and lasagna or spaghetti sauce"

Related Pages

Pickled Peppers
Sweet Pickle Relish
Bread and Butter Pickles
Homemade Ketchup
Pickling Spice Recipe
Simple Pickled Eggs Recipe

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