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

Vegetables and Herbs

hot peppers

Pickled Hot Peppers

William Schafer, Food Technologist — Department of Food Science and Nutrition

Reviewed 2010 by Suzanne Driessen, Extension Educator — Food Safety.

Recommended Processes

Boiling water bath
Half pints or pints, 15 minutes

Ingredients

Hungarian, banana, chile, jalapeņo

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.

Procedure

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.

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