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 recipes out there.We consume the hot peppers in winter with soups and stews. Delicious and super easy to make.
How to preserve hot peppers in vinegar
the easiest recipe out there
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.
Question that you, the readers, asked:
Once done, do you put them in a pressure canner or boiling water bath?
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.
When you sterilize the jars do you put the lids in with the boiling water?
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.
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).
Can you use old canning lids or should you purchase new for the canning?
I try to replace any lids that do not look good, if they are too old or have rust on them, I replace them.
How full should the can peppers be filled with the wine vinegar?
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.
Does it matter if I slice the peppers into rings with this method?
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.
Do you heat the vinegar before pouring over the peppers?
No, I don’t. If I would, it would say in the recipe, right?
Should the jars be stored in the fridge?
No, there is no need for keeping them in the fridge. You need to keep them in a cool pantry, cellar or basement that is not heated, as you would do with any other cans you prepare for winter.
Would it be possible to add peppers to the 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.
This is a canning method, not a quick pickling. I do 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.
Solution: 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).
Can I use distilled white vinegar instead of white wine or apple cider vinegar?
Any vinegar that has 5%acidity can be used.
I’m wondering if you can add cauliflower and carrots with the hot peppers before adding the vinegar.
You can, but I do not recommend it. Your cauliflower and carrots are going to be very spicy as they will take the taste of the peppers. I would keep the recipe as it is.
How do you keep the peppers from floating?
They will not float if you put them right next to each other and as many as they fit without breaking them.
I am going to try your recipe but would like to add some spices and garlic. Should I boil the vinegar and spice mixture before pouring over the peppers when adding spices?
If you boil the vinegar and add spices and garlic it is not going to be my recipe anymore. I would suggest you look for a recipe that would tell you how to do what you want and skip this one. (You are killing me, people! Why would you start messing around with the easiest, straightforward recipe that you will ever get in your life? Isn’t life complicated enough?)
Is there anything special I need to do with the peppers? I know to wash and clean them, but was curious if they need to soak somehow first?
Follow the recipe, please. It will tell you exactly what you need to do.
Do you have a recipe for “Hot Giardiniera”?
If the recipe you are looking for is not on the site already, then I do not have it. This is available for any other recipe requests you might have.
I understand that it’s not in your recipe, but would it be ok to add something like garlic or oregano to this?
Again, if my recipe says nothing about adding garlic, oregano and other spices, then don’t do it. Or do it and see what you come up with, but please do not come back to me and complain afterwards. I take responsibility for a recipe I wrote, I cannot be responsible for what you do in your personal kitchen.
Down the road when you open a jar to get some of the pickled peppers do you need to refrigerate the rest of the jar since it has been opened? And do you know how long the open jar will last?
Yes, I would refrigerate the opened jar. I keep mine in the fridge as well, and the unopened ones in the pantry, in a cool place. They last a long time, vinegar is a great preservative.
I throw them away in the summer, if they end up sitting in the fridge for few month and make a new batch when the hot peppers are available at the Farmers Market.
Interested in more canning recipes?
Here you have some other interesting recipes:
Pickled Vegetables in a Mustard Sauce
Romanian vegetable spread or Zacusca
How To Salt Preserve Herbs For Winter
Pickled cucumbers in vinegar- easy recipe
Enjoy!
How To Preserve Hot Peppers In Vinegar- Easy Recipe
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.
Ingredients
- 1 pound/ 500 g hot peppers
- 14 oz or 400 ml white wine vinegar or cider apple vinegar 5%
- sterilized jars and lids
Instructions
- 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.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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.
Cheryl says
Hi there,
I am going to try this method. I’m wondering if you can add cauliflower and carrots with the hot peppers before adding the vinegar. Any suggestions?
Thanks so much,
Cheryl
The Bossy Kitchen says
You can, but I do not recommend it. Your cauliflower and carrots are going to be very spicy as they will take the taste of the peppers. I would keep the recipe as it is.
Julie says
How do you keep the peppers from floating? Worried they aren’t completely covered in vinegar, I filled the vinegar to the brim, hoping this works, however messy when I put the lid on.
Can you use any peppers? I have an over abundance of many varieties.
Thank you, loving your site….
The Bossy Kitchen says
They will not float if you put them right next to each other and as many as they fit without breaking them. I never used any other peppers besides the long hot ones. This is a recipe only for them. What other peppers do you have? Are they sweet? Hot?
Julie says
I had jalapeños, habaneros, tai, chili’s and preserved them with your recipe. Didn’t fit in the jar as nicely as yours but worked very well. They were SO crisp, loved them!!! What else can you preserve with this method? Right now I have an abundance of garlic scapes and thought of this method. Green beans will be here soon also, and will pack the jar nicely. The crispness is out of this world!! Hoping this old time Romanian recipe works for other things. Let me know, thanks.
The Bossy Kitchen says
Hi Julie, This recipe is just for the hot peppers. I think you can try the same one with the garlic scapes. Take a look at some other recipes I have under the canning section. There are not too many recipes, but you might find something interesting enough to try. https://www.thebossykitchen.com/category/savory-recipes/canning/
jocelyn says
I am going to try your recipe but would like to add some spices and garlic. Should I boil the vinegar and spice mixture before pouring over the peppers when adding spices?
The Bossy Kitchen says
Hi Jocelyn, If you boil the vinegar and add spices and garlic it is not going to be my recipe anymore. I would suggest you look for a recipe that would tell you how to do what you want and skip this one.
Denise Edwards says
Can I use the jars with a plastic/rubber locking lid? I’ve had Mason jars lids rust.
The Bossy Kitchen says
Hi Denise, Yes you can, just make sure the jars and the lids are sterilized.
Ron Jackson says
Hi. I enjoy your comments. I canning VERY hot peppers in small mason jars. Pint size I believe. Is there anything special I need to do with the peppers? I know to wash and clean them, but was curious if they need to soak somehow first? I’m not going to cut them …. but put in the jars whole. Thanks for any suggestions …..
The Bossy Kitchen says
You do not have to do anything, just follow the recipe. Wash, clean the peppers, sterilize the jars, then just fill up the jars with hot peppers and pour vinegar over them. Make sure they are covered with vinegar. Close the jars and let them sit for about a month. They don’t need to be soaked on anything. There is, really, nothing easier than this one. 🙂
Sandi Jammes says
I can’t wait to try this recipe! Can’t imagine anything easier! I just have a couple of questions.
1- is this going to taste similar to the vinegar/pepper bottles you find on tables in southern restaurants? Great on greens, etc…..
2 – Do you have a recipe for “Hot Giardiniera”. You know… hot cauliflower, carrots, celery, etc. It’s become my “drug of choice” for snacking to keep calories, sugar, etc low.
Thanks in advance. Excited to try your recipes out.
The Bossy Kitchen says
Hi Sandi, I am not sure how the southern peppers taste as I never had them before. However, try the recipe and see if you like it or not. I still have hot peppers preserved like that since last year. I made few jars and they last for years.
I do not have a recipe for :Hot Giardiniera” on the blog, but I am working on putting one on the blog for the fall. Thank you for visiting and happy pickling hot peppers! 🙂
CY says
I understand that it’s not in your recipe, but Would it be ok to add something like garlic or oregano to this?
The Bossy Kitchen says
Hi, I never tried to add anything else to the recipe because it works for me the way it is. You can add stuff and see how it works for you. If you don’t like it, next time you do it differently. Feel free to experiment! Thank you for visiting!
Mark Fradl says
Hi, thanks for the great recipe! My question is, down the road when you open a jar to get some of the pickled peppers do you need to then refrigerate the rest of the jar since it has been opened? And do you know how long the open jar will last?
The Bossy Kitchen says
Hi Mark,
Yes, I would refrigerate the opened jar. I keep mine in the fridge as well, and the unopened ones in the pantry, in a cool place. They last a long time, vinegar is a great preservative. I throw them away in the summer, if they end up sitting in the fridge for few month and make a new batch when the hot peppers are available at the Farmers Market. I live in Minnesota, where our growing season is extremely short, so I can hot peppers in August-September and start consuming them late in November when it gets cold and the rest of the winter(which is very long here). I hope this answers your questions.
Mark Fradl says
Very helpful, thank you! Ya, I’m in Texas so we can actually do things year round (winter is our time for broccoli, cauliflower, and greens)
Cecilia says
I used to do this recipe for years but with onions, garlic and salt added. After years of not canning I grew Marchant peppers this year. Do you think I could use cleaned chilled garlic instead of peeling fresh? It would sure save a lot of time. I know this is not your way but the results are like the Bruno peppers that are so expensive in the store now. I like your site. Thank You
The Bossy Kitchen says
Hi Cecilia, if you want to make my recipe, then you do not need to add anything to it. I cannot advise you on adding one ingredient or another, as I never experimented with other things. I like the recipe as it is and I make it every year. It is so easy, why would I complicate it? I also never used that type of garlic, so I have no idea how it would behave in the jar.
Vickie Becker says
Can you or should you add canning spice to the jars?
The Bossy Kitchen says
Vickie, please read the post again. There is no need to add anything. Believe it or not, the recipe is correct. I did not forget to add ingredients. 🙂
Hal Rymel says
How long will the peppers last, on the shelf?
The Bossy Kitchen says
Hi, Please read the article. You will find all the answers you might have, including this one.:-)
Virginia says
Is this recipe for regular banbana pepper
The Bossy Kitchen says
No, just for the small, long, spicy ones.
Virginia says
Do u have a easy one for banana pepper
The Bossy Kitchen says
Sorry, I do not have one, but I am sure you can find one online.
Thomas says
Hello, can I use Ghost Peppers and Carolina Reaper peppers? Thank you.
The Bossy Kitchen says
Hi, I have no experience with these types of peppers, so I would not be able to advice you. You can try and see how they taste.
Thomas Sirbasku says
Hi, I have been canning Romanian Hot peppers for about 50 years and so far these recipes are right on! One thing different is I use a Table spoon of canning salt before pouring in vinegar. When canning remember to leave head room in jar. I have used sweet peppers carrots cauliflower and any kind of hot peppers I can find. most of this recipe comes from my parents & grandparents. thanks or your additional input.
The Bossy Kitchen says
Hi Thomas, This recipe in particular was always used in Romania to flavor soups and stews and it is only for the thin, small hot peppers, that are available in that part of the world. I use recipes like the one you talk about for cauliflower, red peppers and carrots that have also sugar, peppercorns, mustard seeds, horseradish etc. This one is simple, but I would not add other vegetables to it. Thank you for visiting and thank you for your kind comment. Old recipes are the best! 🙂