Canning Peppers In Vinegar Brine: Easy Pickled Recipe

If you have a lot of peppers from the garden or maybe found a great sale on them, canning peppers in vinegar brine is one of the best ways to preserve them.

This easy recipe will show you how to make a small batch of pickled banana pepper or other types of peppers. I will guide you through the pickling process and canning process using the water bath method. However, I am also going to include tips on an easy way to use the refrigerator pickle method too.

If you like this canning recipe, here are a few other canning recipes to check out.

• How To Make Loquat Jelly (Canning Recipe)
• Honeysuckle Jelly – Canning Recipe
• Recipe For Candied Jalapenos (aka Cowboy Candy) (Canning Recipe)
• Dandelion Jelly – Canning Recipe
• How To Can Beets – With Pickled Beet Recipe

What Types Of Peppers Can You Use?

While we used banana peppers when canning peppers in vinegar for this recipe, you could use really any pepper. Other great options would be hot peppers, sweet peppers, jalapeno peppers, small peppers, or large peppers.

You could also use a variety of peppers to mix it up a little.

You just want to make sure you wash peppers well before starting the pepper recipe. It is really important that the fresh peppers be clean before slicing.

What Are Pickled Peppers Good For?

Pickled peppers are a great addition to many foods! If pickling hot peppers they can replace hot sauces. When you use this pickled peppers recipe you can use the pepper slices to add to foods such as charcuterie boards, potato salad, hot dogs, burgers, tacos, pizza and so much more.

Can These Pickled Peppers Be Made Without Home Canning?

Yes! If you do not want to store them for a long time, you can skip the canning process. You will follow the easy tutorial for canning peppers in vinegar and skip the last step of adding them to a water bath canner.

If you know you will be using the peppers within a week or two, you can also skip the step of using a sterilized jar. Just be sure you use a well-washed jar before packing it with peppers and pickling liquid.

Simple Recipe Ingredients:

• 1 lb banana pepper (washed, seeded, and sliced)
• 3 tsp mustard seeds
• 1 1/4 cups vinegar (white vinegar 5% or apple cider vinegar 5%)
• 3/4 cup of water
• 3 tsp sugar
• 2 tsp salt
• 10-12 garlic cloves
• 2 tsp coriander seeds
• 2 tsp whole black pepper

How To Can Pickled Peppers In Vinegar Brine:

Sterilize canning jars and lids in advance with boiling water. This recipe will make 2 full pint jars.

In a medium-sized saucepan, mix water, salt, and sugar. Place pan over medium heat and stir occasionally until the salt and sugar crystals are fully dissolved. When it comes to a boil, add the vinegar, then turn off the heat.

Peel and slice the garlic.

Divide the mustard seeds, garlic, peppercorns, and coriander seeds evenly between the jars.

Fill the jars with sliced banana peppers or peppers of choice. You may need to shake or push the peppers down with the back of a spoon to pack peppers into the jars. Be sure to leave a 1-inch space from the top of the jar.

Pour the very hot brine over the top of the peppers, again leaving about an inch of space on top of the jar. The pepper slices should be completely covered with the vinegar brine.

Use a knife or a canning tool to poke down through the sliced peppers to make sure there are no trapped air bubbles.

Wipe the jar rim to make sure they are free from debris. A great way to do this is with a paper towel.

Canning:

Place the lids on the jars and tighten them with rings. Place the jars in a water bath canner and bring them to a boil. When boiling it will start the processing time. You should keep it at a boil for 10 minutes.

Place a kitchen towel on the counter. Then remove the jars from the water bath and place them on the towel to cool. cool then store in a dark place.

If you will not be storing canned peppers for a long time, you can skip the water bath canning. If you do skip it, you will need to store pickled banana peppers in the refrigerator after they have cooled to room temperature.

Frequently Asked Questions:

Q. Can I use celery seeds in the recipe?

A. If you love the flavor of celery, you could add a few seeds to the mixture. Just be careful not to add too many as it is a really powerful flavor and might overpower the pepper flavor.

Q. Where is a good place to store jars of pickled peppers?

A. If you have canned first allow them to completely cool. Then store the jars in a dark cool place such as a pantry, cellar, or closet.

Q. Could I make this recipe in smaller jars to give as gifts?

A. Absolutely! While we made this using two pint jars, you could use smaller jars such as jelly jars. Or you could also add it all to one quart jar.

Q. Could you process the jars in a pressure canner?

A. Yes. However, I do find it a harder canner to use if you are a beginner.

Q. Is this recipe easy to make in larger amounts?

A. Sure is! Simply double or triple it as needed.