Skip to Main navigation Skip to Left navigation Skip to Main content Skip to Footer

University of Minnesota Extension

Extension is almost done building a new website! Please take a sneak peek or read about our redesign process.

Extension > Food > Food Safety > Preserving and Preparing > Vegetables and Herbs > Pickled Hot Peppers

Print Icon Email Icon Share Icon

Vegetables and Herbs

hot peppers

Pickled Hot Peppers

William Schafer

Recommended Processes

Boiling water bath
Half pints or pints, 15 minutes


Hungarian, banana, chile, jalapeño

Yield: About 9 pints

Caution: If you select hot peppers, wear rubber or plastic gloves while handling them or wash 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 in order to peel (see instructions for blistering in "Marinated Peppers"). Cool and peel off skin.

Flatten small peppers. Fill jars, leaving a ½-inch headspace. Combine and heat other ingredients to boiling and simmer 10 minutes. Remove garlic. Add hot pickling solution over peppers, leaving a ½-inch headspace. Adjust lids and process 15 minutes in a boiling water bath.

Reviewed by Deb Botzek-Linn 2014

  • © Regents of the University of Minnesota. All rights reserved.
  • The University of Minnesota is an equal opportunity educator and employer. Privacy