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.
The 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.
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To clarify from the beginning, 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. If these peppers aren't meant for condiment use, you might need to seek other preservation methods, as this recipe might not suit your needs.
When is the right time to can these hot peppers
The right time to can hot peppers in the U.S. varies by region, as it largely depends on the local climate and growing season. The Midwest and Northeast typically start canning from late August to October, benefiting from slightly longer growing seasons.
In contrast, Southern states with warmer climates, such as Texas and Florida, can begin as early as July and extend through November. The West Coast and the mountain states, like Colorado, generally sees canning from August to October.
Preserving these spicy peppers in vinegar is one of the most straightforward recipes for canning. Its simplicity requires almost no instructions. It is a time-honored method of preserving these peppers for winter use, adding a kick to soups and stews.
🌶️ What kinds of peppers are suitable for this simple recipe?
There's a myriad of spicy peppers suitable for this recipe. I've listed a few:
Jalapeno pepper, Fresno chili pepper (not the Fresno Bell pepper), Serrano pepper, Habanero pepper, Cayenne pepper, Thai (Bird's eye chili peppers), Aleppo peppers, Shishito peppers, Tabasco peppers, Ghost peppers, Hungarian Wax peppers, Dutch Red chili peppers, Peri-Peri peppers, and Scotch Bonnet peppers.
The jars don't require a water bath, as vinegar effectively eliminates botulism. MAke sure that the vinegar you use has a minimum of 5% acetic acid.
I follow this process every autumn to preserve spicy peppers. For those who can handle the heat, these peppers are a fantastic addition to any soup or stew, like this traditional Saxon potato tarragon soup, during winter.
Stored properly, the preserved peppers can last for years on the shelves unless consumed within a season. The vibrant and colorful jars make great holiday gifts for family and friends.
Important Notes
Several readers inquired about the preservation process for this easy recipe.
- Start by ensuring the jars are clean. Wash them with warm water and soap or run them through a dishwasher cycle. Sterilize them thoroughly. Here is a link explaining the sterilization process.
- When sterilizing lids, 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.
- If any lids seem old or rusty, 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. (Refer to this link for further guidance.)
- The peppers and their stems should be fully covered with vinegar. Use vinegar with at least 5% acidity. Do not dilute the vinegar.
- Vinegar effectively combats botulism, so it's crucial to follow the recipe accurately.
- 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.
Common Queries From Readers:
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.
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 boil some water and add them for the last 2 minutes to sit in that hot water.
The new guideline is not even to boil 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 the link for that: https://www.freshpreserving.com/canning-lids-101.html).
Old or rusty lids should be replaced for better results.
The peppers and their stems should be completely submerged in vinegar.
No, it doesn’t matter. Just ensure all peppers are submerged in vinegar.
No, the vinegar isn't heated.
No, store them in a cool pantry, cellar, or unheated basement.
This is a canning method, not 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 with 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 to preserve a small batch of peppers or find other ways to preserve just a few of them (you could dry or freeze them, for example).
Any vinegar that has 5% acidity or more can be used.
You can, but I do not recommend it. Your cauliflower and carrots will be very spicy as they will take the taste of the peppers. I would keep the recipe as it is.
They will not float if you put them right next to each other and as many as they fit without breaking them. Pack them tightly without crushing them.
Adding extra ingredients will change the recipe. Please find a recipe that includes these additions. No, you do not need to boil anything.
Follow the recipe, please. It will tell you exactly what you need to do.
If it's not already on the site, then it's not available.
Yes, opened jars should be refrigerated. Unused jars can be stored in a cool pantry. They can last a long time.
Vinegar is a great preservative. However, I throw them away in the summer if the peppers end up sitting in the fridge for a few months. I make a new batch when the hot peppers are available at the Farmers Market.
Final word:
This recipe differs from traditional canning 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.
However, the vinegar preserves the peppers for years without needing a vacuum seal. Just ensure your jars are clean and closed tightly; your peppers will remain well-preserved, adding heat to dishes for years, even without the 'pop'.
What to serve with these peppers
Complement these peppers with these hearty soups and stews:
Soups:
Chicken Soup With Sour Cream And Garlic
Stews:
Interested in more preservation recipes?
Enjoy!
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📖 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 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 and pack the jars with peppers, as many as 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. They last in a cool place for years.
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.
Anonymous says
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!
Anonymous says
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! 🙂
Karen says
Trying this recipe, but am concerned that the lids don't seal without the heating method. Should this be a concern? I don't see any question pertaining to the jars being sealed.
The Bossy Kitchen says
If your vinegar is at least 5% acetic acid or more, then you are safe. Botulism doesn't survive in acidic environments. The peppers will not ferment, develop bacteria or anything else if you clean and sterilize the jars and lids before you put the peppers in the jars. Just make sure the lids are properly closed and store them in a cool, dry environment. If you live in a hot, humid climate, keep them in the refrigerator or a cellar.
Karen says
Okay. Thank you for the reassurance. 5 jars heading to the basement now. ??