Pickled Peppers

Total Time

Prep: 35 min. Process: 10 min.


about 4 quarts

Updated: Sep. 01, 2022
This pickled peppers recipe from Ball brand home canning products is so easy, and you'll never have to buy store-bought peppers ever again. They are so delicious.—Taste of Home Test Kitchen, Milwaukee, Wisconsin


  • 4 quarts long red, green or yellow peppers (Hungarian, Banana, etc.)
  • 1-1/2 cups canning salt
  • 4 quarts plus 2 cups water, divided
  • 10 cups white vinegar
  • 1/4 cup sugar
  • 2 garlic cloves, peeled


  1. Cut 2 small slits in each pepper. Dissolve salt in 4 quarts water. Pour over peppers; cover and refrigerate overnight. Drain; rinse and drain thoroughly.
  2. Pack peppers into hot 1-quart jars to within 1/2 in. of the top. In a Dutch oven, combine the vinegar, sugar, garlic and remaining water; bring to a boil and simmer 15 minutes. Remove garlic. Carefully ladle hot liquid over peppers, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
  3. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Pickled Peppers Tips

What are the best peppers for pickling?

You can pickle any pepper of your choice! You can go from sweet, to medium, all the way to super-hot peppers. You can never go wrong with a classic jalapeno which provides just the right amount of heat. No matter what kind (or kinds) you choose, consider wearing gloves when cutting them up—and making sure to never touch your face. Learn more about the different types of peppers.

How can you serve pickled peppers?

While pickled peppers are a great snack just on their own, they also go great with carnitas, fresh guacamole or salsa, and even sandwiches. You can even use the pickling liquid in a batch of homemade salad dressing.

How long do pickled peppers last?

An unopened jar of pickled peppers can be stored at room temperature for up to 2 years. Once opened, it must be stored in the refrigerator in a tightly sealed container. You have up to 3 months to enjoy your delicious peppers!

—Ellie Crowley, Taste of Home Culinary Assistant
Canning Altitude
The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.

Nutrition Facts

1/4 cup: 10 calories, 0 fat (0 saturated fat), 0 cholesterol, 390mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 0 protein.