Pickled Hot Peppers — NCHFP
A tested NCHFP boiling-water canning recipe for shelf-stable pickled hot peppers.
Ingredients
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
Instructions
- 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.
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Recipe Notes
Safety status: research-tested NCHFP recipe. Use vinegar labeled 5% acidity. Do not reduce the vinegar, change the vegetable proportions, increase jar size, or shorten the altitude-adjusted processing time. Source accessed September 12, 2026.
Exact source: https://nchfp.uga.edu/how/pickle/vegetable-pickles/pickled-hot-peppers/