Canning Peppers
Colorado Mix (Pickled Pepper Vegetable Blend) See Below
Cowboy Candy (see below)
Cowboy Candy by Ball®
Peppers in Red Sauce (Choose your Fav Pepper)
Pickled Banana Peppers Refrigerator (see below)
Pickled Peppers
Pickled Roasted Peppers Ball®
Pickled Yellow Pepper Rings NCHFP
Roasted Red Pepper Spread
Roasted Peppers NCHFP
Hot Peppers Marinated in Oil - see below
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Marinated Refrigerated Peppers
Remember, all pickled pepper products stored at room temperature must be processed, to avoid the risk of botulism toxin development during storage. The boiling water-bath processing step can be omitted if pickles are stored in the refrigerator. Use the following procedure.
Wash peppers. Small peppers may be left whole with two small slits in each pepper. Core and cut large peppers into strips.
Sterilize jars, lids and screw-bands. Pack peppers tightly into sterilized jars, leaving 1/2-inch headspace.
For each 6 cups of brine, combine 5 cups vinegar,
1 cup water and 1 tablespoon pickling salt. Bring to a boil, reduce heat and simmer five minutes.
Pour vinegar solution over peppers, leaving 1/8-inch headspace. Remove air bubbles. Adjust headspace so that brine covers all peppers. Wipe rims.
Place sterilized flats on jars. Do not put on screwbands. Allow jars to cool. Put on screwbands and wipe jars. Refrigerate six to eight weeks for the pickled flavor to fully develop. Keep refrigerated and use within six months. This pepper product allows the peppers to marinate in a high acid solution, at a cold temperature, and in the presence of air. These conditions are not favorable for botulinum toxin formation. It does not ensure against other types of spoilage.
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Pickled Jalapenos
7 lbs. Jalapeno peppers
5 cups vinegar
1 cup water
3 cloves garlic
2 tbsp. sugar (as you like)
4 tbsp. canning or pickling salt
1 tbsp. celery seed
1 tbsp. mustard seed
Heat liquids with spices until boiling. Add whole washed peppers. Pierce peppers in 2 or 3 places with the tip of a thin, sharp knife. If you want to peel the peppers, blanch them in boiling water. Allow to cool and then peel off the skins (wear gloves when handling hot peppers).Put peppers in canning jars and cover with hot liquid, leaving 1/2-inch headspace. Process both pint and quart jars in a boiling water bath for 10 minutes.
Yield: about 9 pints
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Pickled Peppers
Step 1: Cut peppers in quarters. Remove the seeds. Put peppers in jars. Add 1 tsp. sugar and 1 tsp. salt to each jar.
Step 2: 2 cups apple vinegar to 3 cups water: bring to a boil.
After solution has boiled, fill pint or half pint jars with brine to ½ inch head-space.
Wipe rims and debubble jars, add more brine if needed. Place lid and ring on jar. Process in boiling water bath for 10 minutes to seal.
You may try adding a head of fresh dill or a sprig of fresh mint or a clove of garlic to each jar.
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Pickled Sweet Peppers
7 lb firm bell peppers
3½ cups sugar
3 cups vinegar (5%)
3 cups water
9 cloves garlic
4½ tsp canning or pickling salt
Yields approx. 9 pints
Procedure
Select and wash your favorite sweet peppers, cut into quarters, remove cores and seeds, and cut away any blemishes.
Slice peppers into strips. Boil vinegar, water, and sugar for 1 minute.
Add peppers and bring to a boil.
Place ½ clove of garlic and ¼ teaspoon of salt in each sterile half-pint jar, or double the amounts for pint jars.
Add pepper strips and cover with hot vinegar mixture, leaving ½ inch of headspace.
Adjust lids and process jars in a boiling water canner as prescribed in Table 2.
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Pickled Hot Peppers
4 lb hot long red, green, or yellow peppers
3 lb sweet red and green peppers, mixed
5 cups vinegar (5%)
1 cup water
4 tsp canning or pickling salt
2 Tbsp sugar
2 cloves garlic
Yields approx. 9 pints
Procedure
Wash peppers. Peel as described on page 1.
If small peppers are left whole, slash two or four slits in each.
Quarter large peppers.
Flatten small peppers.
Fill jars, leaving ½ inch of headspace.
Combine and heat other ingredients in boiling water and simmer for 10 minutes. Remove garlic.
Add pickling solution over peppers, leaving ½ inch of headspace.
Adjust lids and process jars in a boiling water canner as prescribed in Table 2.
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Pickled Pepper Onion Relish
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Marinated Peppers with Ketchup
Yields about 6 pints
Ingredients:
About 60 or 70 Banana Peppers
3 cups Sugar
1 cup Red Wine Vinegar or White Vinegar (5% Acidity)
1 cup of Lemon Juice
2 cups ketchup (Use Heinz, it has no thickeners)
1/2 cup extra virgin olive oil or Canola oil
1: Slice peppers in rings, chunks or halves.
You could leave them whole, but need slits to allow juices inside. You can de-seed, optional.
2: Mix vinegar, sugar, ketchup and oil in a large stainless steel pot. Bring to a boil over med/high heat.
3: Add peppers. Bring back to a boil and heat until peppers are heated through.
4: Using a slotted spoon, fill jars with peppers.
5: Return sauce to a boil and stirring well. Cover peppers leaving 1-inch headspace. Remove air bubbles and adjust headspace if needed by adding more sauce.
6: Wipe rims of jar really well with a paper towel dipped in vinegar. The vinegar cleans better and you want to make sure they are clean and no oil on them.
7: Put on lids and bands and tighten finger tight.
8: Put in water bath canner and process for 25 minutes.
9. Place jars on the counter to cool for 12 hours. Check seals, wash jars, label, and store.
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Pickled Corn-Pepper Relish
Colorado Mix (Pickled Pepper Vegetable Blend) See Below
Cowboy Candy (see below)
Cowboy Candy by Ball®
Peppers in Red Sauce (Choose your Fav Pepper)
Pickled Banana Peppers Refrigerator (see below)
Pickled Peppers
Pickled Roasted Peppers Ball®
Pickled Yellow Pepper Rings NCHFP
Roasted Red Pepper Spread
Roasted Peppers NCHFP
Hot Peppers Marinated in Oil - see below
Peppers (Hot or sweet, including chiles, jalapeno, and pimiento)
More Recipes
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More Recipes
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Pickled Banana Peppers (Refigerator)
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Cowboy Candy by Ball® aka Candied Jalapenos
Makes about 4 (16 oz) pint jars
These pickled jalapenos, also known as candied jalapenos, deliver a real punch of sweet heat! Outstanding on sandwiches, nachos, in tacos and topping chili. These will become a pantry staple!
Ingredients
3 cups vinegar (ACV or white)
2 tsp salt
4 cups sugar
6 cloves garlic, sliced
2 tsp. turmeric
½ tsp cayenne powder
2 tsp. mustard seeds
4 pounds jalapenos, sliced into ¼ inch rings
Directions
Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.
Combine all ingredients accept jalapenos in a large saucepan and bring to a boil over high heat, stirring to dissolve sugar.
Add jalapenos slices, lower heat to medium and simmer for 15 minutes, until jalapenos are dark green and have begun to absorb some of the brine.
Ladle hot jalapenos into a hot jar leaving a ½ inch headspace. Pour hot brine over jalapenos, maintaining a ½ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
Process jars 15 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.
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Candied Jalapenos (Cowboy Candy)
These little beauties are so addictive: sweet, spicy, and tangy. Once you start eating these, you’ll find all sorts of places to stash them—sandwiches, potato salad, grilled meat, and pasta, just to name a few.
Yield 9- ½ pints.
Water bath for 10 minutes in pints or ½ pints.
Ingredients
3 pounds Firm, Fresh Jalapeno Peppers, Washed
2 cups Cider Vinegar
6 cups White Granulated Sugar
½ teaspoons Turmeric
½ teaspoons Celery Seed
3 teaspoons Granulated Garlic
1 teaspoon Ground Cayenne Pepper (Optional)
Instructions
Wearing gloves, remove the stems from all of the jalapeno peppers. The easiest way to do this is to slice a small disc off of the stem-end along with the stem. Discard the stems.
Slice the peppers into uniform 1/8 -1/4 inch rounds. Set aside.
In a large pot, bring cider vinegar, white sugar, turmeric, celery seed, granulated garlic and cayenne pepper to a boil. Reduce heat and simmer for 5 minutes. Add the pepper slices and simmer for exactly 4 minutes. Use a slotted spoon to transfer the peppers, loading into clean, sterile canning jars to within 1/4 inch of the upper rim of the jar. Turn heat up under the pot with the syrup and bring to a full rolling boil. Boil hard for 6 minutes.
Use a ladle to pour the boiling syrup into the jars over the jalapeno slices. Insert a cooking chopstick to the bottom of the jar two or three times to release any trapped pockets of air. Adjust the level of the syrup if necessary. Wipe the rims of the jars with a clean, damp paper towel and fix on new, two-piece lids to finger-tip tightness
If you do not want to can these to the point of shelf stable, you can simply put the jars in your refrigerator and store them there. I prefer to keep the fridge space free so I can them. If you wish to can them, follow the instructions below.
Note: If you have leftover syrup, and it is likely that you will, you may can it in half-pint or pint jars, too. It’s wonderful brushed on meat on the grill or added to potato salad or, or, or … in short, don’t toss it out!
To can, place jars in a canner and cover with water by 2-inches. Bring the water to a full rolling boil. When it reaches a full rolling boil, set the timer for 10 minutes for half-pints or pints. When timer goes off, use canning tongs to transfer the jars to a cooling rack. Leave them to cool, undisturbed, for 24 hours. When fully cooled, wipe them with a clean, damp washcloth, then label.
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Colorado Mix (Pickled Pepper Vegetable Blend) by CSU exten.
List of Ingredients
2-1/2 lbs. peppers (mild or hot, as desired)
1 lb. cucumbers, cut into 1/2-inch chunks
2 to 4 carrots, cut into 1/2-inch chunks
1/2 lb. cauliflower, cut into 1-inch flowerettes
1 cup peeled pickling onions
7 to 14 cloves garlic, as desired
6 cups vinegar
3 cups water
2 Tbsp pickling salt
2 Tbsp sugar, if desired
Wash and prepare vegetables. Slit small peppers. Core large peppers and cut into strips. Remove blossom end of cucumbers and cut into chunks. Peel and chunk carrots. Break cauliflower into flowerettes.
Pack vegetable medley into hot, sterilized jars, leaving 1/2-inch headspace.
In 3-quart saucepan, bring vinegar, water, salt and sugar to a boil. Pour hot solution over mix in jars, leaving 1/4-inch headspace. Remove air bubbles. Add liquid to bring headspace to 1/4-inch. Wipe jar rims. Add pre-treated lids and process in boiling water bath (10 minutes for altitudes of 6,000 feet or less; 15 minutes above 6,000 feet). For best flavor, store jars 5 to 6 weeks before opening.
Makes 7 to 8 pints.
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Pickles Banana or Hungarian Peppers
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Hot Peppers
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Hot Peppers Marinated in Oil
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Hot Pepper Vinegar
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Sweet Pickled Peppers
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Pickled Jalapeno Rings
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Hot Pickled Peppers
Makes about 4 (16 oz) pint jars
These pickled jalapenos, also known as candied jalapenos, deliver a real punch of sweet heat! Outstanding on sandwiches, nachos, in tacos and topping chili. These will become a pantry staple!
Ingredients
3 cups vinegar (ACV or white)
2 tsp salt
4 cups sugar
6 cloves garlic, sliced
2 tsp. turmeric
½ tsp cayenne powder
2 tsp. mustard seeds
4 pounds jalapenos, sliced into ¼ inch rings
Directions
Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.
Combine all ingredients accept jalapenos in a large saucepan and bring to a boil over high heat, stirring to dissolve sugar.
Add jalapenos slices, lower heat to medium and simmer for 15 minutes, until jalapenos are dark green and have begun to absorb some of the brine.
Ladle hot jalapenos into a hot jar leaving a ½ inch headspace. Pour hot brine over jalapenos, maintaining a ½ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
Process jars 15 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.
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Candied Jalapenos (Cowboy Candy)
These little beauties are so addictive: sweet, spicy, and tangy. Once you start eating these, you’ll find all sorts of places to stash them—sandwiches, potato salad, grilled meat, and pasta, just to name a few.
Yield 9- ½ pints.
Water bath for 10 minutes in pints or ½ pints.
Ingredients
3 pounds Firm, Fresh Jalapeno Peppers, Washed
2 cups Cider Vinegar
6 cups White Granulated Sugar
½ teaspoons Turmeric
½ teaspoons Celery Seed
3 teaspoons Granulated Garlic
1 teaspoon Ground Cayenne Pepper (Optional)
Instructions
Wearing gloves, remove the stems from all of the jalapeno peppers. The easiest way to do this is to slice a small disc off of the stem-end along with the stem. Discard the stems.
Slice the peppers into uniform 1/8 -1/4 inch rounds. Set aside.
In a large pot, bring cider vinegar, white sugar, turmeric, celery seed, granulated garlic and cayenne pepper to a boil. Reduce heat and simmer for 5 minutes. Add the pepper slices and simmer for exactly 4 minutes. Use a slotted spoon to transfer the peppers, loading into clean, sterile canning jars to within 1/4 inch of the upper rim of the jar. Turn heat up under the pot with the syrup and bring to a full rolling boil. Boil hard for 6 minutes.
Use a ladle to pour the boiling syrup into the jars over the jalapeno slices. Insert a cooking chopstick to the bottom of the jar two or three times to release any trapped pockets of air. Adjust the level of the syrup if necessary. Wipe the rims of the jars with a clean, damp paper towel and fix on new, two-piece lids to finger-tip tightness
If you do not want to can these to the point of shelf stable, you can simply put the jars in your refrigerator and store them there. I prefer to keep the fridge space free so I can them. If you wish to can them, follow the instructions below.
Note: If you have leftover syrup, and it is likely that you will, you may can it in half-pint or pint jars, too. It’s wonderful brushed on meat on the grill or added to potato salad or, or, or … in short, don’t toss it out!
To can, place jars in a canner and cover with water by 2-inches. Bring the water to a full rolling boil. When it reaches a full rolling boil, set the timer for 10 minutes for half-pints or pints. When timer goes off, use canning tongs to transfer the jars to a cooling rack. Leave them to cool, undisturbed, for 24 hours. When fully cooled, wipe them with a clean, damp washcloth, then label.
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Colorado Mix (Pickled Pepper Vegetable Blend) by CSU exten.
List of Ingredients
2-1/2 lbs. peppers (mild or hot, as desired)
1 lb. cucumbers, cut into 1/2-inch chunks
2 to 4 carrots, cut into 1/2-inch chunks
1/2 lb. cauliflower, cut into 1-inch flowerettes
1 cup peeled pickling onions
7 to 14 cloves garlic, as desired
6 cups vinegar
3 cups water
2 Tbsp pickling salt
2 Tbsp sugar, if desired
Wash and prepare vegetables. Slit small peppers. Core large peppers and cut into strips. Remove blossom end of cucumbers and cut into chunks. Peel and chunk carrots. Break cauliflower into flowerettes.
Pack vegetable medley into hot, sterilized jars, leaving 1/2-inch headspace.
In 3-quart saucepan, bring vinegar, water, salt and sugar to a boil. Pour hot solution over mix in jars, leaving 1/4-inch headspace. Remove air bubbles. Add liquid to bring headspace to 1/4-inch. Wipe jar rims. Add pre-treated lids and process in boiling water bath (10 minutes for altitudes of 6,000 feet or less; 15 minutes above 6,000 feet). For best flavor, store jars 5 to 6 weeks before opening.
Makes 7 to 8 pints.
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Pickles Banana or Hungarian Peppers
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Hot Peppers
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Hot Peppers Marinated in Oil
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Hot Pepper Vinegar
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Sweet Pickled Peppers
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Pickled Jalapeno Rings
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Hot Pickled Peppers
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Marinated Peppers
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Sweet Pickled Peppers
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Home Style Pickled Jalapenos
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Marinated Peppers
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Hot Peppers Marinated in Oil
Yield: Makes 7 to 8 pints
3 pounds hot peppers (Jalapenos or other varieties)
7 to 14 cloves garlic
7 tablespoons dried oregano
5 cups vinegar
1 cup water
1 tablespoon plus 1 teaspoon pickling salt
3/4 cup vegetable or olive oil
Note: Improper procedures when canning vegetables in oil can result in risk of botulism. Read the section on oil and follow exactly the recommended procedures and tested recipe below.
Procedure: Wear rubber gloves when handling hot chilies. Do not touch the eyes or face. Wash peppers. Make two small slits in each whole pepper. Pack one or two garlic cloves and one tablespoon oregano into each clean, hot, sterilized pint jar. Pack peppers tightly into jars, leaving 1-inch head space.
Combine vinegar, water, salt and oil and bring to a boil. Simmer 5 minutes. Pour hot solution over peppers, leaving 1-inch headspace. Make sure oil is equally distributed across jars. There should be no more than two tablespoons of oil per pint. Carefully wipe the jar lip so it is free of all oil. Add pretreated lids. Process in boiling water bath for the time specified below for your altitude and jar size. For best flavor, store jars five to six weeks before opening.
Boiling water bath processing time.
Marinated Peppers
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Sweet Pickled Peppers
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Home Style Pickled Jalapenos
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Marinated Peppers
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Hot Peppers Marinated in Oil
Yield: Makes 7 to 8 pints
3 pounds hot peppers (Jalapenos or other varieties)
7 to 14 cloves garlic
7 tablespoons dried oregano
5 cups vinegar
1 cup water
1 tablespoon plus 1 teaspoon pickling salt
3/4 cup vegetable or olive oil
Note: Improper procedures when canning vegetables in oil can result in risk of botulism. Read the section on oil and follow exactly the recommended procedures and tested recipe below.
Procedure: Wear rubber gloves when handling hot chilies. Do not touch the eyes or face. Wash peppers. Make two small slits in each whole pepper. Pack one or two garlic cloves and one tablespoon oregano into each clean, hot, sterilized pint jar. Pack peppers tightly into jars, leaving 1-inch head space.
Combine vinegar, water, salt and oil and bring to a boil. Simmer 5 minutes. Pour hot solution over peppers, leaving 1-inch headspace. Make sure oil is equally distributed across jars. There should be no more than two tablespoons of oil per pint. Carefully wipe the jar lip so it is free of all oil. Add pretreated lids. Process in boiling water bath for the time specified below for your altitude and jar size. For best flavor, store jars five to six weeks before opening.
Boiling water bath processing time.
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Marinated Refrigerated Peppers
Remember, all pickled pepper products stored at room temperature must be processed, to avoid the risk of botulism toxin development during storage. The boiling water-bath processing step can be omitted if pickles are stored in the refrigerator. Use the following procedure.
Wash peppers. Small peppers may be left whole with two small slits in each pepper. Core and cut large peppers into strips.
Sterilize jars, lids and screw-bands. Pack peppers tightly into sterilized jars, leaving 1/2-inch headspace.
For each 6 cups of brine, combine 5 cups vinegar,
1 cup water and 1 tablespoon pickling salt. Bring to a boil, reduce heat and simmer five minutes.
Pour vinegar solution over peppers, leaving 1/8-inch headspace. Remove air bubbles. Adjust headspace so that brine covers all peppers. Wipe rims.
Place sterilized flats on jars. Do not put on screwbands. Allow jars to cool. Put on screwbands and wipe jars. Refrigerate six to eight weeks for the pickled flavor to fully develop. Keep refrigerated and use within six months. This pepper product allows the peppers to marinate in a high acid solution, at a cold temperature, and in the presence of air. These conditions are not favorable for botulinum toxin formation. It does not ensure against other types of spoilage.
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Pickled Jalapenos
7 lbs. Jalapeno peppers
5 cups vinegar
1 cup water
3 cloves garlic
2 tbsp. sugar (as you like)
4 tbsp. canning or pickling salt
1 tbsp. celery seed
1 tbsp. mustard seed
Heat liquids with spices until boiling. Add whole washed peppers. Pierce peppers in 2 or 3 places with the tip of a thin, sharp knife. If you want to peel the peppers, blanch them in boiling water. Allow to cool and then peel off the skins (wear gloves when handling hot peppers).Put peppers in canning jars and cover with hot liquid, leaving 1/2-inch headspace. Process both pint and quart jars in a boiling water bath for 10 minutes.
Yield: about 9 pints
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Pickled Peppers
Step 1: Cut peppers in quarters. Remove the seeds. Put peppers in jars. Add 1 tsp. sugar and 1 tsp. salt to each jar.
Step 2: 2 cups apple vinegar to 3 cups water: bring to a boil.
After solution has boiled, fill pint or half pint jars with brine to ½ inch head-space.
Wipe rims and debubble jars, add more brine if needed. Place lid and ring on jar. Process in boiling water bath for 10 minutes to seal.
You may try adding a head of fresh dill or a sprig of fresh mint or a clove of garlic to each jar.
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Pickled Sweet Peppers
7 lb firm bell peppers
3½ cups sugar
3 cups vinegar (5%)
3 cups water
9 cloves garlic
4½ tsp canning or pickling salt
Yields approx. 9 pints
Procedure
Select and wash your favorite sweet peppers, cut into quarters, remove cores and seeds, and cut away any blemishes.
Slice peppers into strips. Boil vinegar, water, and sugar for 1 minute.
Add peppers and bring to a boil.
Place ½ clove of garlic and ¼ teaspoon of salt in each sterile half-pint jar, or double the amounts for pint jars.
Add pepper strips and cover with hot vinegar mixture, leaving ½ inch of headspace.
Adjust lids and process jars in a boiling water canner as prescribed in Table 2.
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Pickled Hot Peppers
4 lb hot long red, green, or yellow peppers
3 lb sweet red and green peppers, mixed
5 cups vinegar (5%)
1 cup water
4 tsp canning or pickling salt
2 Tbsp sugar
2 cloves garlic
Yields approx. 9 pints
Procedure
Wash peppers. Peel as described on page 1.
If small peppers are left whole, slash two or four slits in each.
Quarter large peppers.
Flatten small peppers.
Fill jars, leaving ½ inch of headspace.
Combine and heat other ingredients in boiling water and simmer for 10 minutes. Remove garlic.
Add pickling solution over peppers, leaving ½ inch of headspace.
Adjust lids and process jars in a boiling water canner as prescribed in Table 2.
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Pickled Pepper Onion Relish
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Marinated Peppers with Ketchup
Yields about 6 pints
Ingredients:
About 60 or 70 Banana Peppers
3 cups Sugar
1 cup Red Wine Vinegar or White Vinegar (5% Acidity)
1 cup of Lemon Juice
2 cups ketchup (Use Heinz, it has no thickeners)
1/2 cup extra virgin olive oil or Canola oil
1: Slice peppers in rings, chunks or halves.
You could leave them whole, but need slits to allow juices inside. You can de-seed, optional.
2: Mix vinegar, sugar, ketchup and oil in a large stainless steel pot. Bring to a boil over med/high heat.
3: Add peppers. Bring back to a boil and heat until peppers are heated through.
4: Using a slotted spoon, fill jars with peppers.
5: Return sauce to a boil and stirring well. Cover peppers leaving 1-inch headspace. Remove air bubbles and adjust headspace if needed by adding more sauce.
6: Wipe rims of jar really well with a paper towel dipped in vinegar. The vinegar cleans better and you want to make sure they are clean and no oil on them.
7: Put on lids and bands and tighten finger tight.
8: Put in water bath canner and process for 25 minutes.
9. Place jars on the counter to cool for 12 hours. Check seals, wash jars, label, and store.
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Pickled Corn-Pepper Relish
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