How to Make Pickled Peppers

Easy pickling pepper instructions. This recipe can preserve garden peppers for months!


– 1 Tbsp olive oil* – 12 ounces chilies of choice about 4 cup – 6 cloves garlic sliced in half – 2 cups white vinegar – 1/2 cup water – 1 Tbsp sugar** – ½ teaspoon salt You Will Also Need: – 1 to 2 1- Quart Mason Jar Optional Add-Ins: – 1 bay leaf – 1 to 2 tsp whole coriander seed – 1 to 2 tsp clove – 1 to 2 tsp peppercorns – 1 to 2 tsp whole cumin seed – 1 to 2 tsp whole mustard seed


Cook vinegar, water, sugar, and salt in a small saucepan until sugar dissolves. After the sugar dissolves, remove the pickling liquid from the stove and let it cool while you finish the recipe.

Step 1

Heat oil over medium-high in a large skillet and add chilies and garlic. Sauté 5 minutes, stirring often, until softened. Allow chilies to cool before handling.

Step 2

Put chilies and garlic in a clean 1-quart jar (or four smaller mason jars). Note: To add chilli spice and flavour to vinegar, slice some chilies in half lengthwise.

Step 3

Pour the water/vinegar mixture over the chillis and let the jar cool to room temperature. Refrigerate the sealed jar. An airtight jar can keep pickled peppers fresh for a month.

Step 4

See Also

See Also

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