Safety classification
Tested
Testing authority: National Center for Home Food Preservation
Safety reviewed: 09/20/2026
Processing details
Altitude adjustment: Use the exact altitude-adjusted schedule in the cited recipe card.
Safety classification
Tested
Testing authority: National Center for Home Food Preservation
Safety reviewed: 09/20/2026
Processing details
Altitude adjustment: Use the exact altitude-adjusted schedule in the cited recipe card.
Tested source
Tested source. NCHFP Pickled Hot Peppers
Preparation timeline
- Wear rubber gloves while handling hot peppers and avoid touching your face. Wash peppers. Slash small whole peppers or quarter large peppers.
- Blanch or blister peppers at 400°F for 6 to 8 minutes or over a burner until skins blister. Cool, peel, and flatten small peppers.
- Pack into hot half-pint or pint jars, leaving 1/2-inch headspace.
- Bring vinegar, water, salt, sugar, and garlic to a boil; simmer 10 minutes and remove garlic. Cover peppers with hot liquid, maintain 1/2-inch headspace, remove bubbles, wipe rims, and apply lids.
- Process in a boiling-water canner: 10 minutes at 0–1,000 ft, 15 minutes at 1,001–6,000 ft, or 20 minutes above 6,000 ft. Cool 12 to 24 hours and check seals.
Equipment
- Boiling-water canner
- Canning jars
- Two-piece
canning lids - Rubber gloves
Visual method guide
- Prepare: Wear rubber gloves while handling hot peppers and avoid touching your face. Wash peppers. Slash small whole peppers or quarter large peppers.
- Combine or cook: Blanch or blister peppers at 400°F for 6 to 8 minutes or over a burner until skins blister. Cool, peel, and flatten small peppers.
- Fill: Pack into hot half-pint or pint jars, leaving 1/2-inch headspace.
- Process: Bring vinegar, water, salt, sugar, and garlic to a boil; simmer 10 minutes and remove garlic. Cover peppers with hot liquid, maintain 1/2-inch headspace, remove bubbles, wipe rims, and apply lids.
Safety summary
A tested National Center for Home Food Preservation recipe for shelf-stable pickled hot peppers processed in a boiling-water canner.
Safety classification: Research-tested home-canning recipe. Use vinegar labeled 5% acidity, preserve the ingredient proportions, maintain 1/2-inch headspace, and follow the altitude-adjusted processing time.
Do not reduce or dilute the vinegar, alter the tested hot-to-sweet-pepper proportions, omit the blistering and peeling preparation, use larger jars, or shorten processing. No other change is presented here as safe unless the original tested source expressly permits it.
Slash small whole peppers or quarter large ones before blistering; remove the garlic after the 10-minute brine simmer. If a jar does not seal, refrigerate promptly or reprocess within 24 hours with a new lid and the full tested process.
Editorial review: Safety-critical values are tied to the cited source and must survive imports and audits.
About this recipe
A tested NCHFP boiling-water
Before you begin
- Method
- Boiling-water
canning - Headspace
- 1/2-inch headspace
- Recipe standard
- Use the complete formula and directions in the recipe card.
Safety classification
Tested
Testing authority: National Center for Home Food Preservation
Safety reviewed: 09/20/2026
Processing details
Altitude adjustment: Use the exact altitude-adjusted schedule in the cited recipe card.
Pickled Hot Peppers — NCHFP
Ingredients
- 4 lb hot long red, green, or yellow peppers
- 3 lb sweet red and green peppers mixed
- 5 cups vinegar 5% acidity
- 1 cup water
- 4 tsp canning or pickling salt
- 2 tbsp sugar
- 2 cloves garlic
Equipment
- Boiling-water canner
- Canning jars Nine half-pint or pint jars
- Rubber gloves For handling hot peppers
Directions
- Wear rubber gloves while handling hot peppers and avoid touching your face. Wash peppers. Slash small whole peppers or quarter large peppers.
- Blanch or blister peppers at 400°F for 6 to 8 minutes or over a burner until skins blister. Cool, peel, and flatten small peppers.
- Pack into hot half-pint or pint jars, leaving 1/2-inch headspace.
- Bring vinegar, water, salt, sugar, and garlic to a boil; simmer 10 minutes and remove garlic. Cover peppers with hot liquid, maintain 1/2-inch headspace, remove bubbles, wipe rims, and apply lids.
- Process in a boiling-water canner: 10 minutes at 0–1,000 ft, 15 minutes at 1,001–6,000 ft, or 20 minutes above 6,000 ft. Cool 12 to 24 hours and check seals.
Recipe Notes
Private Notes
Questions or results?
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Tried this recipe?
Share your results how it turned out.Serving suggestions
After opening, refrigerate the product and use it in ways appropriate to this recipe.
Frequently asked questions
Can I change the recipe?
Do not change safety-critical proportions, jar size, headspace,
What if a jar does not seal?
Follow the cited source’s directions for an unsealed jar; refrigerate promptly when required.
Comparison and context
A tested NCHFP boiling-water
Troubleshooting
Process in a boiling-water canner: 10 minutes at 0–1,000 ft, 15 minutes at 1,001–6,000 ft, or 20 minutes above 6,000 ft. Cool 12 to 24 hours and check seals.
Source & provenance
Garden planning for this recipe
Plant, space, variety, zone, and timing estimates live on dedicated ingredient pages:
Typical canning season
Season: Summer, Fall
Months: July, August, September, October
How much of the main ingredient should I grow?
8–18 lb of Peppers per person per year
This is an annual planning range that includes preserving and typical fresh use. Plant, row-foot, and square-foot estimates are shown only when compatible cited yield or spacing data is available.
Garden yields vary by cultivar, climate, soil, pests, and care. Always measure the exact prepared ingredient amount required by the tested canning recipe.