Hot Peppers

Add tang and cut the heat of your favorite hot peppers by canning them. Add spicy-tang to all kinds of recipes with your finished results.

Hot Peppers
Photo: Carson Downing
Hands On Time:
45 mins
Total Time:
55 mins
6 pints


  • 6 cup apple cider vinegar

  • 2 cup water

  • ¼ cup sugar

  • 1 tablespoon kosher salt

  • 1 tablespoon celery seeds

  • 12 cloves garlic

  • 3 pound mixed hot peppers, stemmed, seeded (if desired), and sliced


  1. In a 3-quart saucepan combine vinegar, 2 cups water, the sugar, and 1 Tbsp. kosher salt. Bring to boiling. Boil, uncovered, one minute. Cover; keep hot on low. Place 1/2 teaspoon celery seeds and 2 cloves garlic in a hot, clean pint canning jar. Pack with peppers, leaving 1/2-inch headspace. Pour hot brine over peppers, maintaining 1/2-inch headspace. Add lid and screw band. Repeat for a total of six jars. Place jars in a water-bath canner. Process 10 minutes, beginning timing when water returns to a boil. Let jars cool on wire racks at least 4 hours. Makes 6 pints.

Nutrition Facts (per serving)

13 Calories
3g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 48
Calories 13
% Daily Value *
Sodium 11mg 0%
Total Carbohydrate 3g 1%
Total Sugars 2g
Protein 1g
Vitamin C 68.7mg 344%
Calcium 5mg 0%
Iron 0.3mg 2%
Potassium 99mg 2%
Folate, total 6.5mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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