Pickled peppers are one of my favorite things to can! They’re fast, easy, and a delicious, shelf-stable topping for pizza and burritos! Canning pickled peppers doesn’t take a lot of prep work, and, because they’re acidic, they can be canned in a water bath canner.
As an Amazon Affiliate, I earn from qualifying purchases.
What Kind of Peppers Do I Need?
The good news is that pretty much any small pepper can be pickled and canned this way! Anything from jalapenos to banana peppers and Thai chilis to dragon roll peppers are perfectly suited for pickling.
How Many Peppers Do I Need?
This recipe makes enough brine to cover about 2.5 pounds of peppers, but you can double or even triple this recipe if you have enough peppers!
How Do I Keep My Peppers From Getting Mushy?
Pickled peppers are notorious for getting mushy once they’re canned because they have to be processed in a boiling water bath canner. To combat the mushiness, I recommend adding calcium chloride (also called Pickle Fresh by Hoosier Farms or Pickle Crisp by Ball) to your jars after adding the peppers and before adding the brine.
Just add 1/8 teaspoon to each pint-sized jar or 1/16 teaspoon to each half-pint-sized jar!
Recipe Video
Recipe
This recipe has been safely modified from the National Center for Home Food Preservation’s Pickled Yellow Pepper Rings recipe.
Ingredients
Instructions
- In a large pot, combine apple cider vinegar, white vinegar, water, and salt.
- Heat over medium heat.
- While waiting for your brine to come up to a boil, cut your peppers into 1/4-inch-wide rounds.
- Once the brine has come up to a boil, fill a hot jar with peppers, leaving 1/2-inch headspace.
- If using seasonings or spices, add them now. You can add up to 1/2 Tbsp celery seed, 1 Tbsp mustard seed, 1/4 tsp red pepper flakes, and/or 1/8 tsp calcium chloride to each pint-sized jar.
- Pour brine over peppers, leaving 1/2-inch headspace.
- Clean jar rim off.
- Put a clean lid on and screw on band until fingertip tight.
- Put in water bath canner.
- Fill remaining jars until peppers are gone.
- Process in a water bath canner for 10 minutes, adjusting for altitude.
- Remove jars and set on towel or wooden cutting board to cool for 12-24 hours.
- Remove bands and check seals. If any jars failed to seal, store in refrigerator and use first.
- Wash jars and store without bands on.