Pickled Peppers

Pickled Peppers
One problem you may run into occasionally with growing your own vegetables is a prolific plant - one that produces way more than you can consume before they go bad. A good example is the cayenne pepper. Last summer I harvested almost 12 pounds of peppers from 8 little plants! A great solution to this problem is canning. These pickled peppers are a tasty condiment on purple hull peas, turnip greens or many of your other favorite foods - give it a try!!


First wash your jars, lids and screw bands. Place a canning rack in the bottom of a boiling-water canner. Place the jars and lids on the rack. Add enough water to the canner to fill and cover the jars. Heat to 180 degrees Fahrenheit, but do not bring to a boil.

Turn off the heat, but leave the jars and lids in the water. You want to keep both the lids and jars warm until you're ready to use them.

To make the pickling solution heat 6 cups of white vinegar, 2 cups of water and 3 crushed garlic cloves in a large saucepot. Bring this to a boil, and then reduce to a gentle boil for about 5 minutes. This will infuse the solution with good garlic flavor. Remove the garlic and set aside.

Okay, now it's back to those jars and lids. Carefully remove the jars from the canner, pouring out the excess water. A good pair of canning tongs will make this task a snap.

Layer the peppers evenly in the jars leaving 1/2-inch inch between the top of the peppers and the top of the jar. Fill each jar with the vinegar solution, maintaining the ½-inch headspace.

Run a small plastic spatula along the inside edge of the jars to remove air bubbles.

Place lids on the jars, secure with a screw band, and place the jars into the canner.

Adjust the water level so that it covers the jars by at least 1 inch.

Bring the water to a boil, and continue boiling for 10 minutes.

Then turn the heat off and let sit.

After 5 minutes, carefully remove the jars and place them on a towel to cool for 24 hours.


Time to prepare: 2 minutes.

This recipe is vegetarian.


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