This age-old recipe for preserving spicy peppers in vinegar, handed down from the past, requires only two ingredients: spicy peppers and plain, cold vinegar. These pickled hot peppers can last for years in jars and serve as a flavorful addition to soups and stews.
Pickling peppers is a great way to preserve peppers when you can't eat them all at once. This recipe uses a simple process of pickling that doesn't require any cooking or heating and only a few minutes to prepare.
This hot peppers recipe is part of my canning collection. If you like this recipe, you might also like this article about how to salt preserve herbs, where I show you a great technique to preserve beautiful dill or other herbs for the cold season.
Also, this Red Peppers in Mustard Sauce recipe is a great way to preserve red peppers and serve them with roasted meats in winter. And finally, let's not forget about my Pickled Cucumbers In Vinegar , this super easy recipe to use for making pickles.
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What is Cold Vinegar Preservation?
This pickling process differs from traditional canning, which requires heating or cooking the jar under pressure and where jars make a 'pop' sound upon opening. Instead of hot water bath processing, we use cold vinegar so the jars don't seal in the same way.
Using only vinegar, it's an easy way to preserve the peppers for years without needing a vacuum seal. Just ensure your jars are clean and closed tightly before storing and your peppers will remain well-preserved, providing you with a delicious way to add heat to dishes for years, even without the 'pop'.
⭐️ NOTE: This particular recipe for preserving peppers is meant for spicy peppers that serve as condiments for winter soups and stews. It is NOT intended for bell peppers, cauliflower, carrots, beans, or cucumbers. For other uses, you might need to seek other preservation methods, as this recipe might not suit your needs.
Why You Will Love This Hot Peppers Recipe
- Easy Preparation! The jars don't require a water bath because the vinegar effectively eliminates botulism as long as you use a vinegar with at least 5% acetic acid.
- A Simple Way to Add Heat Throughout the Year. I follow this process every autumn to preserve spicy peppers. These peppers are a fantastic way to add a bit of heat to any soup or stew, like this traditional Saxon potato tarragon soup.
- Long Lasting Method. When they're stored properly, your preserved peppers can last for years on the shelf.
- Give Them Away. The vibrant and colorful jars make great holiday gifts for family and friends.
Ingredients
To make these canned hot peppers, you need only two simple ingredients. Here's a brief look at what you need.
- Hot peppers: There's a wide variety of spicy peppers that work well in this hot pepper recipe! See below to pick your favorites.
- Vinegar: White wine vinegar or apple cider vinegar work great, though you can use any type of vinegar that contains at least 5% or more acidity.
- Jars: You will need to have Mason jars or the equivalent with screw top lids for this pickling recipe.
🌶️ What kinds of hot peppers are best for cold pickling?
There are many varieties of peppers suitable for making easy pickled peppers. It works well with both large and small peppers. I've listed a few:
- Jalapeno peppers
- Fresno chili peppers (not the Fresno Bell pepper)
- Serrano peppers
- Habanero peppers
- Cayenne peppers
- Thai (Bird's eye chili peppers)
- Aleppo peppers
- Shishito peppers
- Tabasco peppers
- Ghost peppers
- Hungarian Wax peppers
- Dutch Red chili peppers
- Peri-Peri peppers
- Scotch Bonnet peppers
- Banana peppers
How to Make Canned Hot Peppers
There are a few important steps that you will want to follow when using this method of canning. It's a simple recipe, but here's a look at the process.
- Clean the jars. The jars need to be sterilized before you can add the peppers. Place the jars in a large pot of boiling water for ten minutes. Once they're sterilized, remove and drain the jars one at a time.
- Wash peppers. Be sure to remove leaves and dirt from the peppers. If you notice any peppers with dark blemishes, you will want to remove them.
- Pack peppers into jars. Place the peppers in the jars, packing them in gently so that they fit tight inside. You can do this with whole or sliced peppers. I like to use whole peppers if they're small enough, while large peppers might work better sliced.
- Add the vinegar. Pour the vinegar over the peppers, covering them completely, and fill all the way up to the top of the jar. Add the lid and tighten the screw band on the jar.
- Let them sit. The peppers need to sit in vinegar for at least one month before they are ready to be consumed.
How to Store
Store your jars of hot pickled peppers in a cool pantry, cellar, or unheated basement. They need to be kept cool and not exposed to sunlight or too much warmth.
After opening a jar, they must be stored in the refrigerator. While vinegar is a great preservative, it's a good idea to throw them out once they've been sitting in the fridge for a few months.
How to Serve Hot Peppers
These pickled peppers make a fantastic addition to soups and stews. Serve a jar of hot peppers next to these hearty soups and stews. They can be eaten whole and enjoyed along with the soup or sliced and added to the soup. It all depends on how spicy you prefer your food.
Soups:
- Smoky Black Bean Soup
- Beef Vegetable Soup
- Chicken Soup With Sour Cream And Garlic
- Romanian Meatballs Sour Soup
Stews:
You can even use the juice! The flavored vinegar can also be added to soups, marinades, sauces, or dressing to add a bit of spiciness.
The peppers can be sliced and added to tacos or sandwiches, as a topping to pizza, in salads, or as an extra heat for grilled meats, fish, or even eggs.
Expert Tips
Several readers inquired about the preservation process for this easy recipe.
- The jars must be clean before filling. Wash them with warm water and soap or run them through a dishwasher cycle. Sterilize them thoroughly. If you need more information about the process check here for more about the sterilization process.
- Sterilize the lids separately. Avoid placing them with the jars in the same pot. I usually clean them with warm water and soap, dry them well, and then submerge them in boiling water for at least 2 minutes.
- Use new lids. If any lids seem old or rusty, you will need to replace them. While recent guidelines no longer recommend boiling lids, I suggest submerging them in hot water for a few minutes before use for added safety. You can learn more about the new canning guidelines if you're interested.
- Cover with vinegar. The peppers and their stems should be fully covered with vinegar. Use vinegar with at least 5% acidity, and do not dilute the vinegar solution. Vinegar effectively combats botulism, so it's crucial to follow the recipe accurately.
- Cleaning the peppers. Wash the peppers and leave their stems left intact. While you can trim the stems, there's no need to remove them completely. If you decide to slice the peppers, it's a good idea to wear plastic gloves to prevent transfer of the spicy juices to your fingers.
- Do not add other ingredients. Adding extra ingredients such as herbs, spices, or other vegetables will change the recipe. It's best that you find a recipe that includes these additions.
- No boiling. This process uses cold vinegar, so note that you will not need to boil or heat the vinegar.
Frequently Asked Questions
Here are answers to some of the most frequently asked questions:
No, the jars do not need either process, as the vinegar prevents fermentation. The peppers can be preserved for years without any issues. Simply sterilize the jars before filling them.
No, I do not put them together with the jars. I clean them in warm water with soap and dry them well. Then, I boil some water and add the lids to sit in the hot water for two minutes.
The new guideline does not even recommend boiling the lids, but for my peace of mind, I think you should place them in hot water for at least a few minutes before you use them. Here is a link to the guidelines on boiling lids for canning if you want to read more.
Unfortunately, no, you can't do that. This is a canning method and not for quick pickles or refrigerator pickles. The results would be peppers at different stages of the pickling process. This will also create a great environment for bacteria to develop because you keep opening the sterilized jar to add more peppers.
The best solution is to use small pint jars and cut the recipe in half or a quarter to preserve a small batch of peppers. Other options to preserve peppers are to dry or freeze them.
For best results, pack the peppers into the jar either right up next to each other or, if sliced, fill the jar. Pack them tightly, but be gentle and avoid crushing them. This will keep them from floating in the jar.
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More Canning and Pickling Recipes
📖 Recipe
Canning Hot Peppers in Vinegar - Easy Recipe
Ingredients
- 1 pound hot peppers
- 14 ounces white wine vinegar or apple cider vinegar with at least 5% or more acidity
- sterilized jars and lids
Instructions
- Clean the jars. The jars need to be sterilized in a boiling water bath for 10 minutes in a pot of water on the stove.
- Wash and clean the hot peppers. Remove leaves, dirt and any bad peppers. Slice peppers if desired though I prefer leaving them whole.
- When the sterilizing time is up, remove and drain the hot jars one at a time.
- Place peppers in jars, packing them in and adding as many as possible until they fit tight inside.
- Pour vinegar over them to fill up the jars. Add lids, and tighten screw bands.
- The peppers need to sit in vinegar for at least one month before they are ready to be consumed.
- Great with soups or as a condiment in stews. Prepared peppers last in a cool place for years.
Video
Notes
- The jars must be clean before filling. Wash them with warm water and soap or run them through a dishwasher cycle. Sterilize them thoroughly. If you need more information about the process check here for more about the sterilization process.
- Sterilize the lids separately. Avoid placing them with the jars in the same pot. I usually clean them with warm water and soap, dry them well, and then submerge them in boiling water for at least 2 minutes.
- Use new lids. If any lids seem old or rusty you will need to replace them. While recent guidelines no longer recommend boiling lids, I suggest submerging them in hot water for a few minutes before use for added safety. You can learn more about the new canning guidelines if you're interested.
- Cover with vinegar. The peppers and their stems should be fully covered with vinegar. Use vinegar with at least 5% acidity and do not dilute the vinegar. Vinegar effectively combats botulism, so it's crucial to follow the recipe accurately.
- Cleaning the peppers. The peppers should be washed and cleaned with their stems left intact. While you can trim the stems there's no need to remove them completely. Wear gloves if you're slicing the peppers and wash hands immediately following handling them.
- Do not add other ingredients. Adding extra ingredients such as herbs, spices, or other vegetables will change the recipe. It's best that you find a recipe that includes these additions.
- No boiling. This process uses cold vinegar so note that you will not need to boil or heat the vinegar.
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.
Harriet says
@The Bossy Kitchen, so can you not add garlic cloves? Thanks.
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/
Jerry minick says
I love this method. I am doing it for the 1st time but I’m wondering if there is part of a pepper that isn’t in vinegar can I remove it when I open the jar and keep the remaining peppers?
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.