Pickled Sweet & Hot Peppers


Look out, these peppers are hot, hot, hot! Pickle and can a mixture of hot and sweet peppers to enjoy later in the year--it's a great way to save fresh, in-season peppers!

Pickled Sweet & Hot Peppers
Prep Time:
1 hrs
Bake Time:
20 mins
Process Time:
15 mins
Total Time:
1 hrs 35 mins
6 pints or 12 half-pints


  • 4 ½ pound green, red, yellow, and/or orange sweet peppers

  • 1 ½ pound hot chile peppers, such as Anaheim, jalapeño, yellow banana, or Hungarian

  • 6 ½ cup white or cider vinegar

  • 1 ⅓ cup water

  • cup sugar

  • 4 teaspoon pickling salt

  • 3 cloves garlic, peeled


  1. Preheat oven to 450°F. Cut sweet peppers into quarters, removing stems, seeds, and membranes. Line an extra-large baking sheet with foil. Place sweet pepper quarters, cut-sides down, on prepared baking sheet. Bake about 20 minutes or until skins are bubbly and dark. Place peppers in a clean, brown paper bag; seal bag. Let stand for 10 minutes or until cool enough to handle. Using a paring knife, gently peel off skins; set sweet peppers aside.

  2. Remove stems and seeds from hot chile peppers. Slice into rings.

  3. In a large stainless-steel, enamel, or nonstick saucepan combine vinegar, water, sugar, pickling salt, and garlic. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove garlic cloves.

  4. Pack sweet and hot peppers into hot clean pint or half-pint canning jars, leaving a 1/2-inch headspace. Pour hot liquid over peppers, maintaining the 1/2-inch headspace. Wipe jar rims; adjust lids and screw bands.

  5. Process filled jars in a boiling-water canner for 15 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.

Nutrition Facts (per serving)

28 Calories
9g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 84
Calories 28
% Daily Value *
Sodium 180mg 8%
Total Carbohydrate 9g 3%
Protein 1g
Calcium 30.3mg 2%
Iron 0.5mg 3%

*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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