Pickled Peppers

How to pickle jalapenos and other chilies or peppers

with Sharon Peterson

Pickled peppers can be safely water bath canned and all peppers are on the table! Jalapeños, banana, green, or red can all be done with the same recipe. SimplyCanning.com teaches you how easy it is!

Pickled peppers recipe, using jalapenos will give you a mighty hot product!  Heat intensity can be adjusted by mixing a blend of part hot and part mild peppers. More hot peppers you use will result in a hotter product.

Recipe is the same no matter what type of pepper you are preserving. Banana peppers, chilies, or jalapeno will all work.

This can be processed safely in a Water Bath Canner


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

Gather your canning supplies


    4 lbs hot long red, green, or yellow peppers
    3 lbs sweet red and green peppers, mixed
    5 cups vinegar (5%)
    1 cup water
    4 tsp canning or pickling salt
    2 tbsp sugar
    2 cloves garlic


Note: When handling hot peppers PLEASE be sure to wear gloves. There is an oil in the pepper that will burn your hands (ask me how I know!) It can really hurt your eyes if you should accidentally rub them.

One time I was making tomato salsa. We like a mild salsa so I only had a few peppers to chop and seed. I decided not to wear the gloves and

just be quick and wash my hands right away. I am not sure if these peppers were extra hot or what but... that was a mistake I am sure I will  not be repeating. My hands burned all evening. By morning they were fine but I'd like to spare you a miserable evening.

pickling banana peppers

You can leave your peppers whole, or if you have larger peppers, you can quarter or halve.

Remove cores and seeds. I do this by cutting of the top, if needed slice down the side, and then pulling out the centers with my hands (don't forget the gloves!)

Next, you'll want to remove the skins from some larger or tough skinned peppers. Flatten whole larger peppers like Anaheim. Cut down one side and open up the pepper. Cut 3-4 slits through the skin of each pepper and heat blister the skins.

blister skins of peppers

Arrange peppers in a single layer on a cookie sheet and place under the broiler for 6-10 minutes.

Check them and rotate the done peppers with the ones on the edges. The centered peppers always get done sooner.When you see the skins blister and blacken, they are done.

Remove the peppers from the oven and place in a pan and cover with a damp cloth or a lid. This keeps them moist and will steam the peppers, making them easier to peel. Let them steam for 5-10 minutes.

Peel each pepper. If they have steamed well the skins should peel back easily. If not cover them again and allow them to steam for a few more  minutes.  

Pack in jars loosely.  
Combine and heat other ingredients to boiling and simmer 10 minutes.

Remove garlic. Add hot pickling solution over peppers, leaving 1/2-inch head space.

pickled peppers air bubbles in jars

Wipe the rims clean, remove any air bubbles and place your lids. Pack and 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 these in pints.  Quarts are not recommended.  

Process pickled peppers in pints or half pints 10 minutes below 1000 feet. 

Process 15 minutes if you are between 1000 - 6000 feet 

Process 20 minutes if you are above 6000 feet. 

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

Source: NCHFP Pickled peppers

Other pages you might like.  

Pickled Peppers Question from my inbox: 

Pickled Jalapeño Peppers, one jar recipe?

by Jennifer 

I was looking for a recipe for pickled jalapeño peppers but was unable to find one for a "one jar" recipe. 

I have a 12oz jar I will be using to try my first pickling pepper experience and I was hoping you may have a recipe for me to use. Any help on instructions would be great as well. 

I am thinking of starting a hobby with this and your website has helped a bunch! thanks


Hi Jennifer,

What you could do is prepare your peppers like the directions say and fill your one jar. Then prepare the vinegar solution. Simply cut back on the quantity needed for the whole recipe. 

You'll have to estimate the amount of liquid you need for the one jar with the amount that the whole batch will make. Does that make sense? In other words, if you have enough peppers for one pint jar and the recipe makes enough pickling liquid for 4 pint jars cut the recipe in 1/4. 

Then if you want to store it on the shelf you'll need to go ahead and process for the full time recommended. Don't cut the time back. 

If you want to keep it in your fridge there is no reason to process. You can just keep it in the fridge for several days to a couple of weeks to give it a chance to pickle and then enjoy. 

When you are pickling jalapeños skinning the jalapeño is optional. I'd probably not skin them. But be sure and take off the stem and seeds. (wear gloves)

Hot Pepper Canning ?

by Mike
(Toms River, NJ USA)

I hot bathed 10 jars of assorted hot peppers and did NOT remove stems or seeds . Should I open all the jars and redo the process removing all stems and seeds ? I hope not.


Mike, you don't need to reprocess because of the seeds or stems. You will simply have much hotter peppers.

However, I must warn that peppers are considered a low acid food and must be pressure canned. The exception to this is if you did pickled peppers.

If you did indeed water bath the peppers without any acidification (like vinegar in pickled peppers), I would not consider them safe.

If you processed them less than 24 hours ago, you could recan them and reprocess in a pressure canner. However...I'm betting they would be pretty mushy.

You might try freezing the peppers. Drain them and freeze in ziplock bags. They may still be a little mushy but the flavor will still be there. It is better than tossing them out.

This is only if you've processed them less than 24 hours ago.

I hope that helps...and I hope you were pickling them!

by Tina Janis
(Oxford, Ga)

"I am canning Jalapenos. I found a recipe that uses vinegar and preserving salt (boil vinegar add salt, solution to the jarred sliced Jalapenos). I have stuffed and filled the jars, put the lids on and now need to process (put in the pressure canner). Can that wait until tomorrow? Can I pressure can in the morning? I have about 21 jars to do. What do you think?"


No, you can't wait until the next day. The reason is the jars need to be hot when they go into the canner. If you wait, you'll need to dump the jars, reheat the vinegar solution, and repack your jars...basically start over.

My suggestion is to go ahead and just push through and process them now.

Line up your beautiful jars on the counter in your clean kitchen when you are done. When you wake in the morning, you will be so pleased at your jars, you will be glad you finished.

Do you have to pressure can them??
by: Anonymous

"Or is it ok to do a hot water bath??? The recipe that I found has to use a hot water bath. Thanks!"

Sharon's Follow-Up Answer: I can't comment on the safety of your recipe, but if it is all vinegar and not diluted with water, I'd presume that it would acidic enough to just do a water bath.

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