This recipe for pickled peppers is an easy way to expand your pantry and allow you to explore outside the selection of pickled peppers from the store.

These peppers stay crisp and flavorful in this recipe, even when canned, and this recipe will make about 5-pint jars.

Here I discuss seeds to grow at home, tools you need, ingredients, and step by step instructions on making and canning pickled peppers.

Let’s Dive in…

Water Bath Canning Pickled Peppers

Seeds to grow

Bell pepper seed varieties to look for to grow in your own garden include

Bull Nose Bell
Miniature Red
Keystone Giant
California Wonder
Jupiter Pepper

Sweet pepper seed varieties to look for to grow in your garden include

Ashe County
Jimmy Nardello’s Italian
Corno di Torro Rosso
Tolli’s Sweet Italian
Sheepnose
Melrose

Tools you need include:

Water bath canner
Jars, Lids and Bands
Saucepan

Ingredients:

6-7 medium size bell peppers
3 pounds of red onions
2 teaspoons Crushed Red Pepper
4 cups White Vinegar
4 cups filtered Water
1/2 cup canning salt
1-1/2 cups sugar
1/8 teaspoon pickle crisp, per jar

Instructions

Makes 5 pint jars

Fill water bath canner to indicated fill line, set on stove on high heat.
Place your jars in your sink and let them soak in hot, vinegar water.
Cut your peppers and onions into thin slices, set aside.
Make brine: add vinegar, water, sugar, salt, crushed red pepper flakes to a saucepan. Put on medium high heat and allow the sugar and salt to dissolve.
Once your brine is hot, pull your jars out of the sink and place on a tea towel.
Fill your jars up with your raw vegetables tightly, leaving 1/2 inch headspace.
Fill each jar with brine leaving 1/2-inch headspace.
De-bubble with your butter knife. Wipe rims clean and Place your lids and bands on finger tight.
Lower your jars into canner and place the lid.
Water bath can pints for 10 mins
Once done, allow the canner to cool for 5 minutes.
Pull jars out and place on tea towels.
Allow to cool completely before checking seals.
Enjoy!