Pickled Hot Peppers
These pickled peppers are great in salads or to serve alongside a meat dish. These can be made less spicy by removing the seeds from the peppers.
These pickled peppers are great in salads or to serve alongside a meat dish. These can be made less spicy by removing the seeds from the peppers.
A very simple and easy recipe. I use it to pickle banana peppers from my garden. I never seem to get enough peppers to do large batches so I scale down this recipe to do one jar at a time and then I refrigerate shortly afterward. Sometimes I will cut up new peppers and put them directly in the previous, already being used, jar and it turns out well. Great flavour overall and I hope to plant more next year just so I can use this recipe again and have more!Read More
Simmering for five minutes turned the peppers to mush. I tried it a second time just adding boiled liquid to the jar full of peppers and it came out just right.
A very simple and easy recipe. I use it to pickle banana peppers from my garden. I never seem to get enough peppers to do large batches so I scale down this recipe to do one jar at a time and then I refrigerate shortly afterward. Sometimes I will cut up new peppers and put them directly in the previous, already being used, jar and it turns out well. Great flavour overall and I hope to plant more next year just so I can use this recipe again and have more!
Mine turned out mushy - not the right texture for pickled peppers. Any suggestions?
An excellent recipe for canning peppers from the garden. Easy and simple ingredients for anyone who can. We are very happy with the flavor and ease of this recipe!
These turned out quite well, but just a bit too vinegary. Maybe increase spices a bit to compete with the vinegar? Note: I initially wrote this review quite soon after canning the peppers. Now, 9 months later, I can say that these peppers are EXCELLENT!
This was very easy and simple. As one of the others stated that soon after the taste is OK but when you let them "age" they are excellent.
I added a little olive oil and basil for extra flavor. Awesome recipe!
I've been pickling hot hungarian peppers, jalapenos and habaneros for a long time. I bring the brine to a full boil. I put the peppers and a piece of garlic in hot sterlized jar, ladle the hot brine into the jar, put approximately 1 tablespoon of evoo, and cover with hot sterlized lid and cap. That's it. Let sit for a month before opening. We are opening some jars now from last August and the peppers are nice and crisp. Be sure to wipe lip of jar off before putting on cap. Work quickly with each jar but don't try to do more than one jar at a time. Store in cool, dark area. If you enjoy hot hot, try making hot pepper jelly. Habanero hot pepper jelly served with cream cheese and crackers is the best. Just a dab of jelly though.
Simply wonderful...I used habanero peppers instead of serrano. It made a beautiful jar! And everyone loved it. As it sits it gets better. Definately my favorite recipe for peppers!! ANd so easy to boot!
I made a double batch of these today which yielded 7 qts for later and 1 1/2 qt for the fridge. They are a big hit!! I added 1/2 c. olive oil,1 1/2t.basil and 1 lb. baby carrots per batch. Easy and awesome flavor. Can't wait to taste the ones that are for later, they say the flavour really blends well. Awesome recipe!
I canned peppers but they turned mushy. Any help? I want to make another batch but am afraid they too will be mushy.
Everybody loves them and always ask for the recipe. Quick and easy to make. I do not cook my peppers at all. I chop em' and put em' in the jars and pour the hot vinegar over them. Water bath as it says. Taste fabulous!
I, like some of the other reviewers, made my first batch and it turned out mushy. I am currently working on my second batch which I used 1/3 c pickling lime and a 1 gallon water(just a guess). I am crossing my fingers that this batch turns out less mushy. I also added the pepper raw to the jars and then threw the hot vinegar mix on top. Spices were .at the bottom of the jar also added quite a bit more spices to mine. I added tumeric (hoping to improve the color), peppercorns whole, brown mustard seed, along with the garlic. The taste is amazing. It tasted just like pepperocinis. I used half banana peppers & half anaheims for the first batch. This second is all banana. Not hot but full of flavor. I will make a few batches this summer and report back the best ratios
I made these last summer. My husband said that they were way to vinegary. So I made several batches and experimented. I ended up using 6 cups of water and 3 cups of vinegar. I also added some salt "to taste" to the vinegar.
I made these back in August/ September but just opened the first jar. Since when I make dill pickles they are supposed to be stored for a min. of 8 weeks I figured to get the full flavor out of these I would do the same. They were definately worth the wait. I gave a jar to a friend of mine last week and she has already requested a 2nd jar b/c they are so good. Thanks for this great recipe.
I decided to make these before I went to work this morning and it really only took about 10 minutes. I scaled it down to 10 servings and it nearly filled a 3 cup jar. I didn't do a water bath because I put them in the fridge. I used what I had picked-banana peppers, 2 jalapenos, and I decided to throw in a green tomato. YUMMY! I set it on my counter at 7:30 and ate some at 1:00 and they were fantastic. I will certainly make this again with whatever I have on hand, but the jalapeno is the important part for the spiciness. Super Easy and tasty. Thanks for the recipe! Oh-I did not boil the veggies w/ the brine, but just added them (minus the tomato) for the last minute of simmer then put them in the jar on top of the tomato.
This is a good recipe for pickled peppers, I use steam distilled water,not tap water ,some oregano,celery sliced thin,I cut the peppers 1/4 inch to 1/2 and I add slices of carrots. also sometimes I leave the peppers whole also.
This is an absolutely fabulous and easy recipe. I can hardly make enough because everyone that tries it wants a jar to bring home!!!
These are very good! I had a bunch of banana peppers (hot and sweet) to use up, so I thought I would give this a try. NOTE: I did not use the other peppers called for because I didn't have any, but will definately add them next time. I did cut my peppers into thinner rings. These would be great on a sandwich or as a pizza topping. I did not find them too vinegary as others said. I thought they were perfectly flavored. I will definately be using this recipe again and again! Thanks for sharing. :)
This is the best recipe for pickled peppers I have found. I just used the banana peppers. The amount of vinegar is perfect. I am so glad I tried it.Thanks so much. I give this recipe five stars. sweetfern39
I thought the peppers were pretty good but tasted really sour from the vinegar. After opening the jar I added some pickling salt and they tasted much better. I will make this again but next time I will add salt during the cooking process.
I love this. It's very hot, but very tasty! A great way to use those fresh hot peppers from the garden.
One of the better recipes I've tried. The peppers came out pretty good.
this is the one recipe that is off the chart good.it was excatly what i was looking for to can all the peppers i grew this summer.i added a little extea onion just because i like them.
This is the best basic recipe. We add peppercorns, dill seed and mustard seed. We don't do the bath, just let it sit in the fridge for a week or two and then they will be gone.
Would not ever use this recipe again. Can't imagine how bad it would be if I hadn't followed Kelly's comments. Total mush and no color. So disappointed
I had to substitute cayenne peppers for the serrano because that is what we had growing in our garden. Also added about 1/4 cup thinly sliced carrot to each jar as I filled them. I had so many peppers that I wound up tripling the recipe. Since the recipe did not specify I assumed from the picture that processing/boiling time was for pint jars. I used some quarts and some pints. Processed the pints for 15 mins and the quarts for 25 mins. All sealed perfectly. Yummy!
I scaled this recipe down quite a bit and only used the little green hot peppers. We eat this along with a lot of the asian dished I prepare. My husband and mother-in-law absolutely love this stuff. Have some tissue ready...it will cleanse your sinuses.
These were FABULOUS! Much better than I expected. I did add a little olive oil and fresh basil for extra flavor and I did not crush the garlic, I halved it or quartered it so that there were nice big chunks in there. We waited 6 months before opening. I can't wait to make more and give them away as gifts. I will definitely be growing more hot peppers this year.
This was our first experience with pickling peppers from our garden. The recipe was easy to follow and we love our peppers! Thanks for the great recipe for beginners like us!
My Father LOVED these!
Made this using whole red chili peppers in place of the serrano peppers. I cut the banana peppers in 1 inch chunks and sliced the jalapeno peppers. They looked so pretty in the jars. My husband could barely wait until it was time to open a jar. They were very good and we've enjoyed them on pizza, salads, & sandwiches.
Turned out great! We needed a recipe for this and were delighted to see that this was a good one!
I reduced the heat for us by using only 1/4# of banana peppers and using Anaheim chilis instead of jalapenos. Everything else stayed the same. These were so nice having them around for sandwiches or just snacking. Thank you!
It's pretty basic and good for beginners. I never boil my peppers. I do a raw pack & then add the liquid. fresh garlic is best. & I add a little bit of sugar to take the edge off the vinegar. My husband LOVES these and his buddies buy the product for me to make it for them.
Good recipe. Needed some salt for flavor after opening the jar from the pantry, so next time I make it, I'll just add salt to the vinegar mixture.
Easy to make, and peppers taste terrific! We had an abundance of hot fresno and anaheim chiles this year - this recipe was perfect! We sliced them in thin rings instead of big chunks, and did not process them - no need if they are kept in the fridge, as the vinegar will inhibit spoilage. We did add some sea salt to the recipe - about 1 teaspoon. Can't wait to put them on a homemade deli sandwich - they taste very similar to store-bought pepperoncinis! Yum!!
Thanks for a great recipe!
This is a good basic recipe. The only thing I would add in the directions is PLEASE WEAR GLOVES! Look up" jalapeño hands" and you will see the importance. At first, it doesn't burn, but after two hours, I felt horrible burning. An hour later, I was in tears, trying everything I could find on the internet. It was a horrible experience.
Good taste but the cooking time of the peppers seems to be too long since the peppers turned out mushy. Next time we will either simmer for a shorter time or simply add the boiling water to the jars.
These came out terrific!
I did this recipe last year, added chopped olives, chopped celery, & chopped carrots for color. It was so yummy I made a triple batch & canned the triple batch! What a "treat" for folks who like a little heat with a sandwich or as a pickle side dish! I gave away a few jars as gifts and everyone wants more this year! (I gave them the recipe...LOL)
Well...this is the same recipe the Ball Complete Book of Home Preserving has minus the onion...was hopeful for something different & inspiring not a copy cat.
Really good recipe. I replaced the Serrano with ripple cut carrot. Made it more like the pickled veg mix found at taquerias.
My daughter has a garden that has quite a few banana peppers. Last year she used the refrigerated recipe, so I tried the canned one this year. It was easy and the peppers look great.
easy to do and i used ingredients from my garden
This is the Ball Blue Book recipe, word for word, EXCEPT that the original recipe does not call for the peppers to be cooked. This is why they turn mushy. The original recipe probably could have been written more clearly, but it requires only the pickling solution to be boiled for 5 minutes, then it is poured over the peppers which have been packed into hot jars.
Too much heating, boiling and simmering. Takes out all of taste and pepper quality. Would not recommend
I don't can them but keep them refrigerated. Home grown jallys and this recipe kicks balls.
First time canning as an adult watching my mom make 1000's and 1000's of jars of every vegetable grown on the farm for which I worked. Looks like everything worked well canning-wise, but as far as this particular recipe, cooking the peppers for 5 minutes is far too long. Blanching them for a minute or two, roasting them slightly in a skillet or over the grill, or not cooking them at all would prove to be a better approach to preparing the peppers as mine ended up softer than I'd like. I'm sure they'll taste just fine in 6 months!
It took longer than estimated, but easy and came out great!!!
Mine also turned out very mushy and overcooked. I even cut my cook time down to 3 minutes...thank goodness I have a solid second batch of peppers growing outside so let's hope for a better second try :(
Third year I have used this recipe and have consistently been happy with the results (as is a sibling who keeps demanding I share them with him). As it is sometimes difficult to get fresh jalapeno and serrano peppers at my farmer's market (in western Canada) I have substituted what are sold as "Crimson Hot Peppers" and "Hot Portugal Peppers" to go along with the hot Banana Peppers. I also include one clove of garlic and about 1/4 teaspoon of black peppercorns in each jar when canning. The Crimson peppers in particular make a nice visual contrast to the light green/yellow colour of the majority of banana peppers. I did find that the recommended 5 minute initial cooking time did make the peppers too soft, so have only blanched the peppers for about 1 minute the second and third time I used this recipe which resulted in a firmer finished product. Being at over 1,000 metres over sea level, the extra processing time involved seems to make up for the reduced initial cooking time.
Not sure how thes taste as I canned and put away for winter. It was sure and easy recipe though. I will be canning more of my peppers soon.
Way too much vinegar to water ratio for my taste. Next time I make it I will do 4 cups vinegar to 2cups water. I made 5 pints and still had plenty of liquid left over.
It was just OK had a little bit too much vinegar for my taste. I will try it again sometime with equal parts water and vinegar
easy to make and very tasty
The recipe itself is amazing as a jumping off point. First and foremost, since the recipe does not tell you, this makes a solid six pints of pickled peppers. I adjusted the pepper mix to eliminate serrano peppers (not available) and replaced them with Tabasco peppers. The final product was a mix of sweet and heat. The people complaining about it turning to mush must have just had a bad experience or else expected pickled peppers in hot brine to stay firm. Going to make again with more bounty from my garden.
15 servings makes about 3 pints. I filled the jars with the raw ingredients , then poured the boiling vinegar mixture to fill jars and they cooked well while canning.
Great, quick pickled peppers!
I used two and 3/4 pounds of any kind of peppers or Baby carrots, added 3 tablespoons sugar to the vinegar mixture, placed a sprig of dill and oregano and 1/8 tsp of pickle crisp and a bay leaf and the garlic in the bottom of the jars stuffed with the peppers and pour the hot liquid over each jar. Then water bathed. These notes are as much for me as they are anyone who’s interested. I’m not criticizing the recipe I’m making my notes of what I changed.
I added 6 T of sugar to the brine. This cut the vinegary-ness but did not lose the pickle flavor.
Easy to make, easy to customize to your taste.