Pickled Hot Peppers


Quantity: 9 pints

Quality: Hungarian, Banana, Chile, Jalapeno

Jar size: Half-pints or pints


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


Caution: Wear rubber gloves when handling hot peppers or wash hands thoroughly with soap and water before touching your face.

1. Wash and rinse canning jars; keep hot until ready to use. Prepare lids according to manufacturer’s directions

2. Wash peppers. If small peppers are left whole, slash 2 to 4 slits in each. Quarter large peppers.

3. Blanch in boiling water or blister in order to peel peppers if skins are tough. Peppers may be blistered using one of the following methods:

  • Oven or broiler method: Place peppers in a hot oven (400ºF) or broiler for 6-8 minutes or until skins 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.

4. Cool and peel off skin. Flatten small peppers.

5. Fill jars, leaving 1/2-inch headspace.

6. Combine and heat other ingredients to boiling and simmer 10 minutes. Remove garlic.

7. Add hot pickling solution over peppers, leaving 1/2-inch headspace.

8. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean towel; apply two-piece metal canning lids.

9. Process in a boiling wateror steam canner according to the chart. Let cool, undisturbed, 12-24 hours and check for seals.

Processing time:

Processing Times for Boiling Water Canner or Steam Canner



Process Times at Altitudes of:

Style of Pack

Jar Size

0-1000 ft

1001-6000 ft

Above 6000 ft


Half-pints or Pints

10 min

15 min

20 min


National Center for Home Food Preservation