How to preserve hot peppers in vinegar- A Romanian recipe that comes from the old times, these hot peppers preserved this way last many years in the jars. This is probably one of the easiest recipe out there.We consume the hot peppers in winter with soups and stews. Delicious and super easy to make.
It is that time of year when I feel the urge of canning. The crisp air of September is here and vegetables can be found in abundance at the Farmer Market.
Here in Minnesota, we have to take advantage of the short summers. The Farmer Market opens in June and closes at the beginning of October, so if I want to can vegetables for the cold days, this is the time.
I can as much as I am able to and every year is different, based on what vegetables we have locally available. I like to can all kinds of things.
Cucumbers, cauliflower, red peppers, carrots, green tomatoes are some of my favorites. I use vinegar for some of them, but I also brine, as a healthy way to get probiotics due to the natural fermentation.
This recipe of how to preserve hot peppers in vinegar is one of the easiest recipes for canning I can think of. So simple that it doesn’t need any instructions, basically. The recipe is Romanian and it is an old way of preserving these type of hot peppers.
The jars do not need the water bath. Vinegar destroys botulism, and this recipe is pure vinegar. Just make sure the vinegar you use is at least 5% acetic acid.
I can hot peppers in vinegar every fall. My daughter loves them when the winter comes. She likes them with soups, like this traditional Saxon potato tarragon soup.
For the ones who can handle the heat, these peppers are a wonderful addition to any soups or stews.
With this method, the peppers also last years on the shelves, in case you do not eat them all in one season. The jars make a great gift for family or friends around holidays, because they are very pretty and colorful in jars.
Few notes before you start working on these hot peppers:
Many asked me about the canning process for this recipe.
- First of all, you have to start with the jars. Clean them with warm water and soap or put them in the dishwasher and give them a good bath. Then, sterilize them. Here is a link about how to do that properly.
- When you sterilize the lids, do not put them together with the jars. I clean them in warm water with soap and dry them well, then I just boil water and add them for the last 2 minutes to sit in that hot water.
- Try to replace any older lids that do not look good, if they are too old or have rust on them replace them. The new guideline is to not even boil the lids, but for my peace of mind, I think you should place them in hot water at least for few minutes before you use them. (here is the link that talks about not sterilizing the lids anymore: https://www.freshpreserving.com/canning-lids-101.html).
- I would also recommend you to cover the peppers and their stems with vinegar, they should be all submerged in vinegar.
- Also, use at least 5% acidic vinegars. Do not dilute the vinegar unless the recipe requires that. Vinegar destroys botulism, so it is important to follow the recipe exactly.
Interested in more canning recipes? Here you have an interesting recipe of Pickled Vegetables in a Mustard Sauce.
Enjoy!
- 1 pound/ 500 g hot peppers
- 14 oz or 400 ml white wine vinegar or cider apple vinegar 5%
- sterilized jars and lids
- Clean the jars.
- The jars need to be sterilized by boiling them for 10 minutes in a pot of water on the stove.
- Wash and clean the hot peppers. Remove leaves, dirt and any bad peppers.
- When the sterilizing time is up, remove and drain hot sterilized jars one at a time.
- Fill the jars with peppers, as many as they fit tight inside and pour vinegar over them to fill up the jars. Add lids, and tighten screw bands.
- Great with soups or as a condiment in stews. They last in a cool place for years.
- The peppers need to sit in vinegar for at least one month before they are ready to be consumed.
Gail says
Once done, do you put them in a pressure canner or boiling water bath?
The Bossy Kitchen says
No, the jars do not need a pressure canner or boiling water bath as you have pure vinegar only in the jars, that doesn’t ferment. The peppers will last years in the jars with no problems.The only thing you need to do is sterilize the jars before you fill them.
Robert Skeba says
When you sterilize the jars do you put the lids in with the boiling water?
Can you use old canning lids or should you purchase new for the canning?
Finally, how full should the can peppers be filled with the wine vinegar?
I appreciate your website, you did a “terrific Job” with the website & you have some great ideas!!!
Thanks for the all info,
Robert,
The Bossy Kitchen says
Hi Robert, Thank you for your kind words. When I sterilize the lids, I do not put them together with the jars. I clean them in warm water with soap and dry them well, then I just boil some water and add them for the last 2 minutes to sit in that hot water. I try to replace any lids that do not look good, if they are too old or have rust on them, I replace them. The new guideline is to not even boil the lids, but for my peace of mind, I think you should place them in hot water at least for few minutes before you use them. (here is the link for that:https://www.freshpreserving.com/canning-lids-101.html). I would recommend you to cover the peppers and their stems with vinegar, they should be all submerged in vinegar. It is a very simple recipe that would take 5 minutes to complete if you have the jars ready. Let me know if you have any other questions. 🙂
Ronn Rodriguez says
I followed you instructions and it looks like the peppers came out perfect. Thank you for this. I was so tired of ending up with mushy peppers after waterbath canning.
The Bossy Kitchen says
Hi Ronn, I am glad you liked the recipe. Enjoy the peppers!
Bob McPhail says
Hello!
Does it matter if I slice the peppers into rings with this method?
The Bossy Kitchen says
No, it doesn’t matter. However, make sure the peppers are all submerged in vinegar. Use at least 5% acidity vinegar and do not add anything else to the recipe. Let me know if you have any other questions and thanks for visiting.
Allen C. says
Doing my peppers the old way was a chore. Your recipe is simple and wonderful. Thanks a million for sharing.
The Bossy Kitchen says
You are so very welcome, Allen! Thank you for visiting!
Arlene Anderson says
Do you heat the vinegar before pouring over the peppers?
Thank you
The Bossy Kitchen says
No, I do not. There is no need to.
Lisa says
Hello. Thanks for all the info. Should these be stored in the fridge?
The Bossy Kitchen says
No, there is no need to keep them in the fridge. Just store them in a cool place, like a pantry, basement etc.
Brandon says
Would it be possible to add to a jar of vinegar as I pick them. I don’t have enough ripe to fill a jar but more than I can eat before they go bad..
The Bossy Kitchen says
Hi Brandon, I never tried that and I would not recommend it. You would end up with different stages of the pickling process as you keep adding peppers to a jar that has older peppers already marinating inside. You also create a great environment for bacteria to develop because you keep opening the sterilized jar to add more peppers. I would look for a smaller jar where I can preserve a small batch of peppers or find other ways to preserve just few of them (you could dry or freeze them for example).
Shawn McEntire says
can you use distilled white vinegar instead of white wine or apple cider vinegar?
The Bossy Kitchen says
Yes, you can.
lisa says
several jars of my pepper vinegar has some kind of something growing on top of the vinegar ??? The same happened last year. What am I doing wrong?
The Bossy Kitchen says
Hi Lisa, I am not sure what is growing on top of the peppers. Did you sterilize the jars? Was the vinegar at least 5% acidic? I preserve these peppers for years now and had jars that I opened even after 2 years with no problems. I never had anything growing on them, so I am sorry that I do not have an answer for you.