Best 20 Pickled Peppers Recipes

PICKLED PEPPERS

Steps:

• Combine water, vinegar, sugar, and salt in a saucepan; bring to a boil. Add red bell peppers to the boiling water mixture, reduce heat to medium-low, and simmer until peppers are softened, 8 to 10 minutes.
• Transfer red bell peppers and liquid to jars, cover with lids, and refrigerate, 8 hours to overnight.

PICKLED HOT PEPPERS

Steps:

• Place the banana peppers, jalapeno peppers, and serrano peppers into a large pot. Add the vinegar, water, garlic, and onion. Bring to a boil, then reduce heat to medium-low, and simmer for 5 minutes.
• Ladle peppers into sterile jars, and fill to the top with the liquid, leaving 1/4 inch headspace. Tap jars on the counter to remove air bubbles. Place two piece lids on the jars.
• Place jars in the rack of a large, canning pan, and fill with enough water to cover the jars completely. Bring to a boil, and boil for 10 to 15 minutes. Refrigerate jars after opening.

PICKLED PEPPERS

Steps:

• Cut 2 small slits in each pepper. Dissolve salt in 4 quarts water. Pour over peppers; let stand 12 to 18 hours in a cool place. Drain; rinse and drain thoroughly. , In a Dutch oven, combine the vinegar, sugar, garlic and remaining water; bring to a boil and simmer 15 minutes. Remove garlic. Pack peppers into hot pint jars, leaving 1/2-in. headspace. Carefully ladle hot liquid over peppers, leaving 1/2-in. headspace. Remove air bubbles with a non-metallic utensil. Adjust lids. Process 10 minutes in a boiling-water canner.

SWEET PICKLED BANANA PEPPERS

Steps:

• Sterilize 2- 1/2 pint jars.
• Bring the vinegar, sugar, mustard seed and celery seed to a rolling boil.
• Place peppers in the 1/2 pint jars.
• Pour on the hot pickling juice and bring liquid to within 1/2" of the top.
• Be sure the edge of the jar has no juice on it.
• Place lids and screw on bands finger-tip tight.
• Seal jar and leave for 2 weeks.**.
• **This is an heirloom recipe that uses a method no longer recommended by the USDA/NCHFP (National Center for Home Food Preservation). Current guidelines recommend processing in a boiling water bath at least 10 minutes at sea level to 1000 feet in elevation (more time at higher elevations) and left to cool, upright and undisturbed, on a cloth-protected counter for 24 hours. Check for seal; if the jar hasn't sealed, either re-process the jars within the 24 hours or refrigerate and use first.

PICKLED SWEET PEPPERS

Steps:

• Cut red and banana peppers into strips, discarding seeds. Pack peppers into 5 hot 1-pint jars to within 1/2 in. of the top. Divide the onion, garlic and oil among jars., In a large saucepan, bring water, vinegar, sugar and salt to a boil. Carefully ladle hot liquid over pepper mixture, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

PICKLED JALAPENO PEPPERS

Steps:

• Slice peppers or leave them whole.
• (To prevent bursting, cut two small slits in whole peppers.).
• Pack peppers tightly into clean, hot jars.
• Combine vinegar and water; heat to a simmer.
• Do not boil.
• Pour hot vinegar over peppers, leaving 1/2 inch headspace.
• Add pickling salt and a clove of garlic to each jar then seal.
• Process in boiling water bath for 10 minutes.

PIMENTOS (PICKLED PEPPERS)

Steps:

• Clean the peppers (including the jalepenos) of all the seeds and white stuff.
• Cut the bell peppers into strips about 1" wide and 2" long.
• Slice the jalepenos in 1/2" slices across.
• Boil the bell peppers in water for about 5 minutes.
• Mix the oil, vinegar, sugar, salt, and water in a saucepan.
• Bring to a boil, and boil about 5 minutes.
• In the meantime, put drained sweet peppers, chopped garlic, and jalepenos in a sterilized glass jar (or two, depending on size!) Pour the vinegar/sugar mix over.
• Seal.
• Let sit in refrigerator at least two weeks before serving.
• This keeps well 4-6 weeks in fridge.
• Can be frozen though there is some deterioration of texture.

PICKLED BELL PEPPERS

Steps:

• In a large glass bowl, combine peppers and onion. Place pickling spices and celery seed on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string. , In a small saucepan, combine sugar, vinegar, water and spice bag. Bring to a boil; boil 1 minute. Transfer spice bag to pepper mixture. Pour vinegar mixture over top. Cool to room temperature. Refrigerate, covered, 24 hours, stirring occasionally., Discard spice bag. Refrigerate pickled peppers up to 1 month.

PICKLED PEPPERS

Steps:

• In 2-quart microwavable bowl, mix sugar, salt, water and vinegar. Microwave uncovered on High 8 to 14 minutes or until mixture boils. Stir to dissolve sugar.
• In clean, hot 1-quart jar, pack all remaining ingredients. Pour hot vinegar mixture over vegetables; cover with tight-fitting lid. Refrigerate at least 1 week before serving to blend flavors. Store in refrigerator.

PICKLED PADRON PEPPERS

Steps:

• Heat vegetable oil in a large skillet over medium-high heat. Place peppers in the skillet; cook and stir until peppers are shiny and lightly blistered, 4 to 5 minutes. Remove from heat. Transfer whole hot peppers to 1 quart mason jar and press down.
• Combine white vinegar, sugar, garlic, black peppercorns, and red pepper flakes in a saucepan over medium-high heat. Bring to a boil, remove from heat. Pour mixture over peppers into mason jar, leaving about 1/2-inch head space. Screw on 2-piece top; let seal over 24 hours.

PICKLED CABBAGE AND PEPPERS

Steps:

• In a large bowl or cork, toss the cabbage and peppers with the salt. Cover and let stand in a cool place for 8-12 hours.
• In a non-reactive saucepan, combine the sugar and vinegar. Bring to a boil, then let it cool.
• Rinse the cabbage, and drain it well. Toss with the pepper flakes, mustard seeds and garlic. Pack the vegetable mixture firmly into pint mason jars. (the recipe as written generally makes about 4 pints. If you find you need more jars, you may not have packed firmly enough - and you'll need more vinegar mixture as a result.) Pour the vinegar mixture over the vegetables. Close the jars with hot two-piece caps.
• Process the jars for 20 minutes in a boiling water bath. Store the cooled jars in a cool, dry, dark place for at least 3 weeks before eating the cabbage.

AWESOME PICKLED JALAPENO PEPPERS

Steps:

• For the brine: combine vinegar, water, salt and oregano. Bring to boil.
• Wash peppers and place in jar. (I use them whole, but you can slice them, just wear gloves).
• Cover pepper with brine, leaving 1/4 inch head space. Put on clean lid and seal. Process in water bath for 15 minutes.
• If you want to spice it up you can add a garlic clove to each jar.

CRISPY PICKLED PEPPERS (USING PICKLING LIME)

Steps:

• Slice peppers in 1/4 inch rings.
• Soak in 1 gallon of water with 1 cup pickling lime 12 - 24 hours ( ideal = 18 hours).
• Drain & rinse peppers well. Soak in fresh water 1 hour. Repeat this twice more.
• Bring vinegar, salt & water to full boil.
• Add 1/2 T celery seed & 1 T mustard seed in sterilized pint jars.
• Pack with peppers and carefully fill jars, leaving 1/2 inch headspace.
• Wipe rims, apply lids & rings. Process 10 minutes (if at 1000 foot elevation or lower) in hot water bath.

PICKLED GARLIC AND JALAPENO PEPPERS

Steps:

• Combine white vinegar and olive oil in a pot; bring to a boil. Add carrots; simmer until tender, about 10 minutes. Stir in jalapenos, garlic, peppercorns, coriander, salt, mustard seeds, and thyme; simmer until jalapenos soften, 5 to 10 minutes.
• Pour the jalapeno mixture into 2 jars, making sure that the jalapenos are fully submerged in the vinegar mixture. Cool for about 1 hour; cover and refrigerate.

SLAW-FILLED PICKLED PEPPERS

Steps:

• Cut a 1/2" slice from the stem end of the peppers and reserve. Carefully remove and discard seeds. Cover the peppers with well-salted cold water and let stand overnight. The next day, drain the peppers. Chop the cabbage fine, and mix with cloves, salt, celery seed, mustard seed and cinnamon. Fill the peppers with this mixture, replace end slices and tie in place. Place the peppers upright in a crock or large jars. Bring the vinegar and sugar to a boil and pour over the peppers. Place a plate or lid on top of the peppers, weight the plate, and cover the crock. Leave in a cool place for 3 weeks before using so that the flavors have time to mellow.

JOE'S SWEET PICKLED BANANA PEPPERS

Steps:

• Sterilize 2- 1/2 pint jars.
• Bring the peppers corns,vinegar, sugar, mustard seed, celery seed, and remaining ingredients to a rolling boil.
• Remove bay leaves unless you prefer to leave in for appearance.
• Place peppers in the 1/2 pint jars.
• Pour on the pickling juice.
• Bring brine to within 1/2" of the top.
• Be sure the edge of the jar has no juice on it.
• Seal in jars and leave for 2 weeks before opening.**.
• **This is an heirloom method no longer recommended by the USDA/NCHFP (National Center For Home Food Preservation). To meet current guidelines, the filled jars should be processed in a boiling water bath for 10 minutes up to 1000 feet in elevation, 15 minutes from 1000 to 6000 feet, and 20 minutes at over 6000 feet.

PICKLED ONIONS AND PEPPERS

Steps:

• Combine vinegar, 3/4 cup water, sugar, spices, and 2 tablespoons salt in a saucepan. Bring to a boil, stirring until sugar is dissolved. Fill clean containers tightly with vegetables. Add boiling brine to cover completely. Let cool completely. Cover, label, and refrigerate at least 1 week before serving, or up to 3 months.

PICKLED PEPPERS

Steps:

• In a small, dry skillet over medium heat, toast cumin and coriander seeds until fragrant and lightly darkened, 2 to 3 minutes.
• Pack peppers, garlic, toasted seeds, peppercorns, and bay leaves into a large resealable jar with a lid, or a few smaller jars. In a saucepan, bring vinegar, 1 cup water, sugar, and 1 tablespoon salt to a boil, stirring until salt and sugar have dissolved. Pour over peppers, leaving 1/4 inch space at tops of jars but fully submerging peppers (if they're not, top off with a 2-to-1-ratio mixture of vinegar and water). Cover and refrigerate at least 3 days and up to 1 month, or follow our canning instructions and store at room temperature up to 1 year.

SPICY EGG SANDWICH WITH SAUSAGE AND PICKLED PEPPERS

Steps:

• Using damp hands, form sausage into two 1/4"-thick patties.
• Heat a large cast-iron skillet over medium-high until hot. Cook patties until golden brown on bottom side, about 2 minutes. Turn and continue to cook until other side is browned and cooked through, 2-3 minutes more. Transfer to a plate. Wipe out skillet.
• Heat butter over medium in same skillet until melted. Cook eggs, undisturbed, until whites are set, edges are golden, and yolks are still runny, 4-5 minutes. Season with salt and red pepper flakes (if using). Remove pan from heat.
• Spread harissa on 2 muffin halves. Top with feta, patties, eggs, peppers, and cilantro. Spread mayonnaise on remaining muffin halves, then close up sandwiches.

STUFFED PICKLED PEPPERS

Steps:

• Wash all vegetables well before chopping, drain peppers; cut off tops and save; remove seeds and membranes.
• Cover tops and peppers with water in a sauce pan and bring to boiling; boil gently 10 minutes, or until almost tender.
• Drain and let cool. Combine chopped vegetables.
• Mix remaining ingredients ( down to pickling brine) and pour over vegitables and mix well.
• Stuff into peppers , do not pack too tightly.
• Place tops on peppers.
• Tie in place with cotton string.
• Place peppers in wide mouth jars or stone crock.
• Heat together in a agate or enamel kettle all of the brine ingredients except the oil.
• Bring this mixture to a boil; pour over stuffed peppers.
• Let cool.
• To each 3 peppers in a jar or crock add about half cup olive oil.
• Cover. Let stand in a cool place 10 days or longer before serving.
• To serve remove string, drain peppers.
• Note: The remaining oil and spice mixture can be used as a salad dressing or marinade.