These old fashioned pickled peppers are a delightful addition to any meal, adding wonderful flavor and a bit of spice. Using the water bath canning method, you can enjoy these old fashioned pickled peppers all year long.
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There is one thing that my husband and I find ourselves adding to nearly every single meal we eat. It just seems that everything tastes a bit better with an old fashioned pickled pepper with it!
My grandparents have been making this recipe for old fashioned pickled peppers for as long as I can remember. It’s always been fun to share each other’s peppers, seeing whose may be the hottest of all. We prefer our pickled peppers spicy-but they don’t have to be! A simple brine of vinegar, water, and salt make these peppers easy to make, and variation in pepper types makes it easy to make your peppers spicy or mild.
Let’s make some old fashioned pickled peppers!
Table of Contents
- Materials for Old Fashioned Pickled Peppers
- Ingredients for Old Fashioned Pickled Peppers
- Step-by-Step Process
- Printable Recipe
- New to Canning?
- More on Preserving Food
- Save the Post
Materials for Old Fashioned Pickled Peppers
You only need a few kitchen staples to make these old fashioned pickled peppers.
- Water Bath Canner and Canning Supplies
- Cookie Sheets
- Quart Jars, Rings, and Lids
- Apron– I think this one is super cute- plus it has pockets!
Ingredients for Old Fashioned Pickled Peppers
These peppers come together with just a handful of ingredients to create a delicious pickled pepper.
- Garlic Cloves: For flavor
- Pickling Salt: For flavor and preservation
- Pickling Spice: For flavor. You can make your own, but we always buy the pre-mixed pickling spice.
- Vinegar: Plain white vinegar (check to make sure it’s 5% acidity)
- Peppers: You’ll want either Hungarian Hot Wax Peppers, Jalapeno Peppers, or Bell Peppers for this recipe.
- Water: Make sure the water has no additives. Spring water works best.
- Vegetable Oil or Olive Oil: This helps to make sure that the peppers bake nicely while preventing them from sticking to the pan.
Step-by-Step Process
The whole process of making these old fashioned pickled peppers can be condensed into to three major steps: Preparing, Baking, and Processing
Preparing
There is quite a bit of prep work with these peppers, but know that this is the step that will require the majority of your time. Once you’ve gotten all of the prep work done, the rest goes fairly quickly!
- Preheat your oven to 400 degrees.
- Sterilize your jars and prepare your lids.
- Fill your water bath canner 3/4 of the way full and bring it to a boil.
- In another pot, prepare the brine by adding the canning salt, vinegar, and water together. Boil until salt has been dissolved, then keep covered on low heat.
- Wash all of your peppers, making sure to remove any debris or leaves that may have gotten into your peppers while they were picked.
- Slice two small slits into each pepper if you’re using whole Hungarian Hot Wax Peppers or Jalapenos. Remove the seeds from the bell peppers, then cut into quarters.
Baking
To soften the peppers a bit and give them a roasted flavor, you’re going to bake the peppers for 10 minutes at 400 degrees. This step is going to make your entire house smell wonderfully spicy!
- Rub a baking sheet with vegetable oil or olive oil.
- Add your prepared peppers to the baking sheet.
- Bake the peppers for 10 minutes, flipping them halfway.
Processing
It’s now time to start processing these peppers!
- To each quart jar add 1 garlic clove, 2 teaspoons of pickling spice, and as many peppers as you can fit. Fill the jars to the neck, making sure that the peppers are very tightly packed together.
- Ladle the vinegar, water, and salt brine into the filled jars.
- Push down on the peppers with a spoon to remove any air bubbles that may be in the jars. If necessary, add more brine to bring the jar level to have 1″ headspace.
- Water bath process the peppers for 10 minutes for elevations of 1,001-3,000 feet (be sure to adjust for altitude depending on your location).
Printable Recipe
Find the printable recipe below!
Old Fashioned Pickled Peppers
These old fashioned pickled peppers are a delightful addition to any meal, adding wonderful flavor and a bit of spice. Using the water bath canning method, you can enjoy these old fashioned pickled peppers all year long.
Ingredients
- 12 pounds peppers (Hungarian Hot Wax peppers, Jalapeno peppers, or bell peppers)
- 1 quart (4 cups) vinegar
- 2 quarts (8 cups) water
- 1 cup pickling salt
- 14 teaspoons pickling spice (2 teaspoons per jar)
- 7 garlic cloves
Instructions
- Start by preparing your canning supplies; sterilize your jars, wash and warm your lids, and bring your water bath canner (filled 3/4 of the way full) to a boil on the stovetop.
- Preheat the oven to 400 degrees.
- Prepare your brine by bringing water, vinegar, and pickling salt to a boil on the stove. Boil until the salt is dissolved, then keep on low heat until you're ready to use.
- Wash your peppers, making sure to remove any debris or leaves that may have been left behind from harvesting.
- Add two small slits to each whole Jalapeno or Hungarian Hot pepper. If you are using bell peppers, remove seeds and cut into quarters.
- Grease a baking sheet with olive oil or vegetable oil. Place the prepared peppers on the baking sheet. Bake the peppers for 10 minutes in total, flipping and turning halfway through.
- While the peppers bake, prepare your quart jars by adding 1 clove of garlic and 2 teaspoons of pickling spice to each jar.
- Add the roasted peppers to each jar, packing them tightly into the jar.
- Pour the prepared brine over the filled jars, making sure to leave one inch headspace. Use a spoon to push the peppers into the jar further and to help remove any air bubbles.
- Water bath process the peppers for 10 minutes, adjusting for altitude.
Notes
If you are using hot peppers, you may consider wearing gloves to prevent any pepper juice from getting on your hands.
New to Canning?
Just starting out with canning? Don’t worry, I can help! Check out this post on canning for beginners!
More on Preserving Food
STRAWBERRY JAM FOR CANNING | LARGE BATCH, NO PECTIN
CANNING FOR BEGINNERS: WHAT YOU NEED TO KNOW BEFORE STARTING HOME PRESERVATION
HOW TO PRESERVE BROCCOLI FOR WINTER
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MOLD IN MAPLE SYRUP: WHAT SHOULD YOU DO?
APPLE SCRAP JELLY RECIPE- NO PECTIN
Save the Post
Be sure to save this post on Pinterest so you have it for years to come! And don’t forget also to share with your friends!
If you tried this recipe and loved it, let us know in the comments!
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