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    The Bossy Kitchen > Recipes > How To's

    Pickled Hot Peppers Canning Recipe

    Published by: Gabriela September 21, 2016 · Last modified: May 1, 2023 172 Comments
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    Jump to Recipe

    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.

    Jar filled with chillies in vinegar

    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.

    Jump to:
    • When is the right time to can these hot peppers
    • 🌶️ What kinds of peppers are suitable for this simple recipe?
    • Common Queries From Readers:
    • Final word:
    • What to serve with these peppers
    • Interested in more preservation recipes?
    • 📖 Recipe
    • 💬 Comments

    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.

    Hot peppers in vinegar in a jar1200

    🌶️ 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.

    Hot Peppers on table

    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.

    Canned Hot peppers in vinegar sitting on the table.

    Important Notes

    Several readers inquired about the preservation process for this easy recipe.

    1. 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.
    2. 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.
    3. 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.)
    4. The peppers and their stems should be fully covered with vinegar. Use vinegar with at least 5% acidity. Do not dilute the vinegar.
    5. Vinegar effectively combats botulism, so it's crucial to follow the recipe accurately.
    6. 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.
     hot peppers preserved in vinegar

    Common Queries From Readers:

    Here are answers to some of the most frequently asked questions:

    Once done, do you put them in a pressure canner or boiling water bath?

    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 you sterilize the jars, do you put the lids in with 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 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).

    Can you use old canning lids, or should you purchase new ones for the canning?

    Old or rusty lids should be replaced for better results.

    How much vinegar to add to the jars?

    The peppers and their stems should be completely submerged in vinegar.

    Does it matter if I slice the peppers into rings with this method?

    No, it doesn’t matter. Just ensure all peppers are submerged in vinegar.

    Do you heat the vinegar before pouring it over the peppers?

    No, the vinegar isn't heated.

    Should the jars be stored in the fridge?

    No, store them in a cool pantry, cellar, or unheated basement.

    Could I add peppers to the vinegar jar gradually as I pick them? I don't have enough to fill a jar at once, but too many to eat before they spoil.

    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).

    Can I use distilled white vinegar instead of white wine or apple cider vinegar?

    Any vinegar that has 5% acidity or more can be used.

    I wonder 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 will 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 in the jar?

    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.

    I am going to try your recipe, but I would like to add some spices and garlic. Should I boil the vinegar and spice mixture before pouring over the peppers when adding spices?

    Adding extra ingredients will change the recipe. Please find a recipe that includes these additions. No, you do not need to boil anything.

    Is there anything special I need to do with the peppers? I know that I have to wash and clean them, but I was curious if they need to soak first.

    Follow the recipe, please. It will tell you exactly what you need to do.

    Do you have a recipe for “Hot Giardiniera”?

    If it's not already on the site, then it's not available.

    Should the opened jar be refrigerated?

    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:

    Smoky Black Bean Soup

    Beef Vegetable Soup

    Chicken Soup With Sour Cream And Garlic

    Romanian Meatballs Sour Soup

    Stews:

    Hungarian Goulash

    Easy Potato and Meat Stew

    Beans With Pork Shank

    Stuffed Cabbage Rolls

    Interested in more preservation recipes?

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      Best Lacto-Fermented Dill Pickles
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      Romanian Vegetable Spread (Zacusca)

     Enjoy!

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    📖 Recipe

    How To Preserve Hot Peppers In Vinegar2

    Canning Hot Peppers in Vinegar - Easy Recipe

    Learn how to pickle hot peppers in vinegar- a 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 in winter these hot peppers, as a condiment, in soups and stews.
    4.60 from 108 votes
    Print Pin Rate
    Course: Canning
    Cuisine: Romanian
    Prep Time: 20 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 2 jars of 16 oz each
    Calories: 132kcal
    Author: Gabriela

    Equipment

    • 12 Ball Mason Jar with Lid
    • White Vinegar

    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
    US Customary - Metric

    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.

    Notes

    What kinds of peppers are suitable for this recipe?
    Jalapeno pepper
    Fresno chili pepper (not to be confused with 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
    Scotch Bonnet peppers

    Nutrition

    Serving: 1g | Calories: 132kcal | Carbohydrates: 22g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.1g | Sodium: 30mg | Potassium: 875mg | Fiber: 3g | Sugar: 13g | Vitamin A: 2159IU | Vitamin C: 326mg | Calcium: 46mg | Iron: 3mg
    Tried this Recipe? Pin it Today!Mention @thebossykitchen or tag #thebossykitchen!

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    Reader Interactions

    Comments

    1. Andi R. says

      August 22, 2021 at 2:44 pm

      I’m doing this today as I have a large harvest of peppers: cayenne, jalapeños, hot banana, habanero, etc… it doesn’t get any easier than this simple canning recipe! Thank you for sharing.

      Reply
    2. The Bossy Kitchen says

      August 23, 2021 at 7:57 am

      Yes.

      Reply
    3. Sam says

      August 24, 2021 at 1:25 pm

      Can you use ghost peppers in your recipe

      Reply
      • The Bossy Kitchen says

        August 25, 2021 at 5:25 am

        I never canned ghost peppers, but you can try to make a small jar and see. I don't see why it would not work, but I never tried it, as I said. If you preserve them, let me know how it worked, please.

        Reply
    4. Pam says

      August 27, 2021 at 9:13 am

      Can I use sweet peppers (bell, red, green, orange) instead of hot peppers?

      Reply
      • The Bossy Kitchen says

        August 27, 2021 at 9:27 am

        No, this is a recipe only for hot peppers. I would suggest you look for pickled sweet peppers, preserved sweet peppers, etc. Unfortunately, I do not have a recipe on the site.

        Reply
    5. Janet says

      September 16, 2021 at 10:25 pm

      Wow! Thanks for a truly easy recipe! I love that I can scale it to the amount I have!

      Reply
    6. Jason says

      September 17, 2021 at 3:44 pm

      Hello, there's no need to put a slice in the side of the pepper to allow vinegar to go inside the pepper? Air won't get trapped in there and cause bacteria growth?

      Reply
      • The Bossy Kitchen says

        September 17, 2021 at 4:46 pm

        No, you don’t need to slice the peppers.

        Reply
    7. Pam says

      September 17, 2021 at 5:05 pm

      Can you do this recipe with Anaheims?

      Reply
      • The Bossy Kitchen says

        September 18, 2021 at 2:00 am

        Yes, you can.

        Reply
    8. Leanne says

      September 20, 2021 at 3:32 pm

      I'm so excited to try your recipe! I'm doing 4 litres of red jalapenos because that's what I have a huge amount of! I am hopeful this technique works with them as well as with the chilies you use. I'm doing lots of different preserves with my hot peppers and this is one of them!
      Thank you for sharing.

      Reply
    9. Carey Berend says

      September 22, 2021 at 8:22 pm

      This seems like a wonderful recipe for a first attempt at canning. We have an abundance of yellow banana or Bruno peppers, not sure which, but they are not hot. Is there a reason this recipe won’t work with peppers that aren’t hot?

      Reply
      • The Bossy Kitchen says

        September 23, 2021 at 6:34 am

        I am not familiar with Bruno peppers, but you can try to do a small batch and see if you like it. In my opinion, if the peppers are not hot, they need some other spices in the vinegar, as they are quite bland. I do not have a recipe on the blog for these types of peppers, but I am working on one.

        Reply
    10. Carey Berend says

      September 23, 2021 at 10:25 am

      Thank you for your reply. I’ll give it a try and see how they turn out. I’ll check out your other recipes as well.

      Reply
      • The Bossy Kitchen says

        September 23, 2021 at 3:25 pm

        Thank you, Carey!

        Reply
    11. Kathy says

      October 03, 2021 at 10:43 am

      I am wondering about Cajun bell peppers. They are about the size of a habanero. I read no bell pepper and understand. Do you know about the Cajun bell peppers? I am going with the Fresno reds and others but I was wondering about the Cajun. Thanks for all the information you have provided.

      Reply
      • The Bossy Kitchen says

        October 05, 2021 at 4:43 pm

        Hi Kathy, I do not have experience with the Cajun bell peppers, but you can try a smaller jar and see if you like them.

        Reply
    12. Cathy says

      October 06, 2021 at 6:16 pm

      Tried this recipe yesterday, after leaving on counter over night I discovered that the peppers floated in jars even though I packed them in tightly. Will they be okay

      Reply
      • The Bossy Kitchen says

        October 08, 2021 at 8:45 pm

        They will be ok.

        Reply
    13. Linda krigbaum says

      October 15, 2021 at 11:21 am

      I did
      What u said I have some settling Is this ok?

      Reply
    14. Edward Halverson says

      October 22, 2021 at 5:45 pm

      Can I reuse the vinegar after the peppers have been used?

      Thank you in advance.

      Reply
      • The Bossy Kitchen says

        October 22, 2021 at 5:57 pm

        What do you mean by reusing it? Do you want to pickle more hot peppers using the same vinegar? The answer is no. Because this is a canning method, for safety, you always need to use fresh ingredients.

        Reply
    15. Edward Halverson says

      October 22, 2021 at 6:26 pm

      I mean I have been soaking jalapenos in pure 5PH vinegar.
      I have almost used them all. (peppers). Can I reuse the vinegar?

      Reply
      • The Bossy Kitchen says

        October 22, 2021 at 8:16 pm

        My advice to you is no, don't do it. During the pickling process, the peppers release water, diluting the vinegar and raising its pH. So it is not a good idea to reuse the vinegar as you may bring fermentation in the new batch. You could use the remaining vinegar to start a mayonnaise, brine a chicken, flavor a potato salad, make a salad dressing, etc.

        Reply
      • Deb Parady says

        November 04, 2021 at 10:01 pm

        @The Bossy Kitchen,
        I have been thinking about using my my vinegar from canned peppers as a base for chicken marinade. Thoughts?

        Reply
        • The Bossy Kitchen says

          November 04, 2021 at 10:07 pm

          It might work. Do you have a recipe for that marinade? I would be curious to see it.

          Reply
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