• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Pickled Hot Red Peppers

  • Recipe Submitted by on

Category: Vegetables

 Ingredients List

  • 2 lb Small, fresh hot red peppers
  • 4 Garlic cloves; peeled
  • -=OR=- More if you like
  • 8 Whole allspice
  • 24 Peppercorns
  • 1 lg Bay leaf; torn into quarters
  • 2 c Distilled white vinegar
  • 2 c Water
  • 2 ts Salt
  • 4 tb Olive oil, or as needed


RINSE AND DRAIN THE PEPPERS; trim stems to a stub. Pack the peppers into 4
wide-mouthed pint canning jars, dividing them equally. As the peppers are
packed, scatter among them a share of the seasonings:

In each jar place: 1 clove garlic split; 2 whole allspice; 6 peppercorns;
and a piece of bay leaf.

Combine the vinegar, water and salt in a stainless-steel or enameled
saucepan and heat the mixture to simmering. Pour the hot solution over the
peppers, covering them completely and leaving 1 inch of head space. Remove
any bubbles and add liquid if necessary to maintain head space. (If there
should be insufficient solution to cover the peppers, make more in the same
proportions; no harm will be done if a few moments are required to do
this.) Add enough olive oil to each jar to cover the surface of the liquid,
about 1 tablespoon. Seal the jars with new two-piece canning lids,
according to manufacturer's directions and process for 15 minutes in a
boiling water bath. Cool, label and store the jars. The peppers are good to
eat after 2 weeks, but they will be better after at least a month's rest in
the jar. Makes 4 Jars

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?