Pickled Peppers Recipe Canning: Spicy, Tangy, and Shelf-Stable!

Imagine opening a jar of vibrant, tangy, and slightly spicy pickled peppers in the dead of winter, a burst of summer flavor transported straight to your plate. This isn’t just a dream; it’s a delicious reality you can create yourself with this easy-to-follow pickled peppers canning recipe. Whether you’re a seasoned canning pro or a curious beginner, this guide will walk you through each step, ensuring you create jars of flavorful peppers that will last for months. Get ready to enjoy homemade pickled peppers on sandwiches, salads, pizzas, or straight from the jar!

Why This Recipe Works

This recipe isn’t just about throwing peppers in vinegar and hoping for the best. We’ve carefully crafted it with a few key elements in mind to ensure both delicious flavor and safe preservation:

• Balanced Acidity: The ratio of vinegar to water is crucial for preserving the peppers safely. We use a 5% acidity vinegar to ensure the peppers are properly acidified, inhibiting the growth of harmful bacteria.
• Proper Processing: Water bath canning is the method used in this recipe, which creates a vacuum seal to prevent spoilage. The processing time is carefully calculated to ensure the heat penetrates the jars and kills any remaining microorganisms.
• Flavorful Brine: We use a combination of vinegar, water, salt, sugar, garlic, and spices to create a brine that’s both tangy and flavorful. The sugar helps to balance the acidity and adds a touch of sweetness, while the garlic and spices add depth and complexity.
• Crisp Peppers: We use a blanching step to help maintain the crispness of the peppers during the canning process. This helps to prevent them from becoming mushy.

Ingredients

• 4 pounds assorted peppers (bell peppers, jalapeños, banana peppers, serrano peppers, etc.), washed, stemmed, and seeded
• 5 cups white vinegar (5% acidity)
• 5 cups water
• 1/4 cup canning salt (non-iodized)
• 1/4 cup granulated sugar
• 4 cloves garlic, peeled and crushed
• 2 tablespoons mixed pickling spice
• Optional: 1 teaspoon red pepper flakes (for extra heat)
• Optional: 1 teaspoon calcium chloride (Pickle Crisp) per jar (to maintain crispness)

Instructions

1. Prepare the Jars: Wash canning jars (pint or quart size) in hot, soapy water. Rinse well. Place the jars on a rack in a large stockpot and cover with water. Bring to a boil and simmer for 10 minutes. This sterilizes the jars. Keep the jars hot until ready to use.
2. Prepare the Lids and Rings: Place new canning lids in a small saucepan and cover with water. Bring to a simmer over medium heat and keep hot until ready to use. Do not boil the lids. Wash the canning rings in hot, soapy water and rinse well.
3. Prepare the Peppers: Cut the peppers into desired shapes. You can slice them into rings, dice them, or leave them in larger pieces.
4. Blanch the Peppers (Optional but Recommended): Bring a large pot of water to a boil. Add the cut peppers and blanch for 2-3 minutes. Drain the peppers and immediately plunge them into a bowl of ice water to stop the cooking process. This helps maintain their crispness. Drain the peppers well.
5. Make the Brine: In a large stainless steel pot, combine the vinegar, water, canning salt, sugar, garlic, and pickling spice. Bring to a boil over medium-high heat, stirring until the salt and sugar are dissolved.
6. Pack the Jars: Remove a hot jar from the simmering water using jar lifters. Place the jar on a towel-lined surface. If using, add 1 teaspoon of Pickle Crisp to the bottom of each jar. Pack the blanched peppers tightly into the jar, leaving 1/2-inch headspace (the space between the top of the peppers and the rim of the jar).
7. Pour in the Brine: Ladle the hot brine over the peppers, maintaining the 1/2-inch headspace. Use a non-metallic utensil (like a plastic knife or bubble popper) to remove any air bubbles trapped inside the jar. Gently tap the jar on the counter to help release air bubbles.
8. Wipe the Rims: Wipe the rim of each jar with a clean, damp cloth to remove any food particles or brine. This ensures a good seal.
9. Place Lids and Rings: Place a hot lid on each jar, centering it on the rim. Screw a canning ring onto each jar until it is fingertip tight (not too tight, not too loose).
10. Process in a Water Bath Canner: Place the filled jars on the rack in the water bath canner. Make sure the jars are not touching each other. Add more hot water to the canner if necessary, so that the water level is at least 1 inch above the tops of the jars.
11. Bring to a Boil: Bring the water to a rolling boil over high heat. Once boiling, start the timer.
12. Processing Time: Process pint jars for 10 minutes and quart jars for 15 minutes. Adjust processing time for altitude according to guidelines from your local extension office or the National Center for Home Food Preservation.
13. Cool the Jars: Turn off the heat and remove the lid of the canner. Let the jars sit in the hot water for 5 minutes. Then, carefully remove the jars from the canner using jar lifters and place them on a towel-lined surface, leaving space between the jars.
14. Check for Seal: Let the jars cool completely for 12-24 hours. As the jars cool, you should hear a “popping” sound as the lids seal. After the jars have cooled, check the seals by pressing down on the center of each lid. If the lid does not flex or move, it is properly sealed. If the lid flexes, the jar did not seal properly and should be reprocessed with a new lid or stored in the refrigerator.

Tips for Success

• Use Fresh, High-Quality Peppers: Choose peppers that are firm, unblemished, and free from bruises.
• Use Canning Salt: Do not use iodized table salt, as it can cloud the brine and affect the flavor.
• Don’t Overpack the Jars: Leave the recommended headspace to ensure a proper seal.
• Adjust Processing Time for Altitude: Processing times vary depending on your altitude. Consult your local extension office or the National Center for Home Food Preservation for specific guidelines.
• Be Patient: Let the pickled peppers sit for at least 2-3 weeks before eating to allow the flavors to meld.
• Consider adding other vegetables: Onions, carrots, and cauliflower can be added to the mix for a more complex pickle.

Storage Instructions

Properly sealed jars of pickled peppers can be stored in a cool, dark, and dry place for up to 1 year. Once opened, refrigerate the pickled peppers and consume them within a few weeks.

FAQ

Q: Can I use different types of vinegar?

A: Yes, you can use other types of vinegar, such as apple cider vinegar or white wine vinegar, but make sure they have a 5% acidity level for safe canning.

Q: Can I adjust the amount of sugar?

A: Yes, you can adjust the amount of sugar to your liking, but be careful not to reduce it too much, as it helps to balance the acidity of the vinegar.

Q: What if my jars don’t seal?

A: If a jar doesn’t seal, you can either reprocess it with a new lid within 24 hours, or store it in the refrigerator and consume it within a few weeks.

Q: Can I use dried spices instead of fresh?

A: Yes, you can use dried spices, but you may need to use less, as they tend to be more concentrated than fresh spices. Start with half the amount and adjust to taste.

Q: Why did my peppers turn soft?

A: Peppers can turn soft if they are overcooked during blanching or processing. Make sure to blanch them for only 2-3 minutes and follow the recommended processing times.

Conclusion

Congratulations! You’ve now mastered the art of canning pickled peppers. With this recipe and guide, you can enjoy the delightful taste of homemade pickled peppers all year round. So, gather your peppers, follow the steps carefully, and get ready to savor the tangy, spicy goodness of your very own canned creation. Happy canning!