Pickled Hot Peppers

This recipe has been updated and moved to my new blog.
You can no find it here: Refrigerator Pickled Hot Peppers on The Creekside Cook

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28 Responses to Pickled Hot Peppers

  1. Mental P Mama says:

    Those are gorgeous. I don’t eat hot peppers, but I would make it just to look at them when I open my fridge!

  2. Deb says:

    These are really beautiful and look equally as yummy. But I’ve never tried anything like this before for fear of poisoning my family!

  3. Fran says:

    That's colorful & interesting!

  4. [eatingclub] vancouver || js says:

    I’ve always wanted to pickle peppers. You’ve given me my next project. Thanks!

  5. ~Madeline~ says:

    I know what you mean about the tears. My boyfriend sheds a few every time we finish the last jar of his Grandmother’s pickles! I’m definitely going to give these a try. I love your idea of throwing in some cauliflower and carrots. I think I’ll make them that way.

  6. Ashley says:

    I’ve never attempted to pickle anything, but we all love Giardiniera in my house, so I just might give this a try with some cherry peppers and veggies. Thanks :)

  7. maggie says:

    These look really great. Love the colors! Where do you get the pickling salt? Do you need to boil the jars for safety, or is keeping them refrigerated enough?

  8. Donalyn says:

    Somehow, my answers to questions didn’t make the trip from blogger along with the rest.

    Deb – they are quite safe. Between the salt, vinegar and refrigeration, little nasties haven’t much chance of survival. Still, use common sense and don’t eat them if they look bad. There shouldn’t be any scummy looking stuff in them and the veggies will stay pretty crisp. We usually finish them off in January sometime, but the sooner you eat them, the less chance there is of something going wrong.

    Maggie – pickling salt can be found in the spice aisle at any grocery store. It had a larger grain than table salt and no iodine. It is smaller and more uniform than kosher salt which should not be used as it is not as salty and won’t preserve as well. I don’t boil the jars or lids – just wash them very well or run them through a full cycle in the dishwasher and they will be fine.

  9. Alison says:

    These look gorgeous! I was just looking for some way to pickle my banana and jalapeno peppers, now I want to go buy some other peppers just for the color. Thanks for sharing!

  10. Weezee says:

    save that jar on the right for me!

  11. Rick Wachholtz says:

    I am attempting to grow the hottest peppers in the world.All are over the million mark on the scale.Bhut Jolokia,Binh Jolokia,and Naga Morich.Do you think your recipe will work for Them?Any other sugestions on preserving them?

  12. Donalyn says:

    Sounds intriguing Rick – we love all sorts of hot peppers. I am sure this would work just fine with them – we actually just finished the last jar of the ones I made last fall and they were still crisp and tasty. I have to say that I can’t imagine eating such hot peppers the way we do these – wow!

  13. RobFonner says:

    Can’t wait to try the recipe! I have banana, yellow and red peppers growing in my garden right now and should be ready for harvest in a week or two.

  14. Mark says:

    tell me how long you have to blanch the carrots onions and cauliflower.

  15. Donalyn says:

    So sorry Mark – missed this until now. I blanch the carrots the longest – maybe two minutes, one minute for cauliflower, 30 seconds for onions. You don’t want anything cooked, but the blanching does help the brine absorb better.

  16. Kim says:

    I made this wonderful recipe on Sept 15, however I forgot to put the the jars in the fridge until today. Is that ok? I closed the jars around 9 pm on the 15th, and put them in the fridge at 8 am on the 20th. I really don’t want to have to throw the away, but I also don’t want my family to get sick.

  17. Donalyn says:

    I answered Kim by email – what I told her was that they would probably still be fine, but to use her best judgment as to appearance and how they smelled when opening and only to use if they look look & smell ok.

  18. Jeanette says:

    What a fabulous way to preserve summer hot peppers – I love spicy peppers!

  19. Laura Warnke says:

    Hi Donalyn,

    The colors of the peppers in the jars look so appetizing. I pickled sliced jalapenos this summer, but didn’t think to do it with the other peppers I grew. My husband and I love pickled peppers and put them on just about anything. I printed out your recipe for next years crop. Thanks!

  20. Wow, so beautiful! I LOVE pickled veggies. Thanks for the great recipe. :D

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  22. Amy says:

    Thanks for the inspiration! Made some of these today.

  23. These look delicious!! I was wondering if you ever pickle the hot peppers such as jalapeno? We have tried jalapeno and they were really bitter. Slightly different brine, but same basic concept. So I wondered if the brine ingredients made that much difference!! Also, how many pounds of peppers do you need to do the 5 quarts? I am going to be ordering through a buying group, so I have to buy by the pound rather than see them with my own eyes! So any tips on that front would be appreciated.

    Thanks so much for the recipe!


  24. Kari says:

    do you need to boil the jars before you use them?

  25. Donalyn says:

    I don’t boil them – usually run them through the dishwasher, or just wash in very hot soapy water.

  26. steve says:

    I have made these a bunch of times and have even poured the hot brine over my peppers and hurried and sealed them. At that point they are “canned”. A year later they are still good. Of course I use the Ball jars, lids and rings not the spaghetti jars. This recipe is amazing…thank you for posting this Donalyn! I have even shared it with some friends. :)

  27. Kathy says:

    Just wanted to let you know how much my family enjoys this recipe! Upon tasting my latest batch, my husband actually engulfed me in a giant bear hug and thanked me for making it lol.

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