I love spicy food!

Originally Published 07/16/2020

My Dad’s family was originally from Louisiana, so spice runs in my blood. My Great Grandpa Charlie made this amazingly flavorful Green Chile that was so hot, it would all at once clear your sinuses and make you cry! Even as little kids, my sisters and I loved to put Frank’s Red Hot sauce on our Mac ’n Cheese. Needless to say, I love peppers!

This year I only planted a small garden with my favorites like tomatoes and peppers. I made sure to plant the usual jalapeños, and banana peppers, but also one random cayenne pepper plant because why not?! Tennessee usually warms up pretty quickly in the spring, so I planted everything early. It ended up being a little too early though, and these poor plants got frostbite a couple of times! Somehow, they managed to pull through, thankfully, and now I’ve been up to my ears in peppers!

This quick Pickled Spicy Pepper recipe makes it easy to preserve any extras you garden may be producing! They come out of the jar with the perfect amount of heat and tanginess! Even though the recipe calls for sugar, they are surprisingly not sweet, which makes me happy! 

Tools & Preparation:

To make this recipe, you will need a few tools of the trade first! A big canning pot to process your jars in is necessary!

You can find a few different kinds on Amazon, but I prefer the Granite Ware Covered Preserving Canner. Also, a jar lifter to get the boiling jars out of the canner and a funnel will come in handy!

And finally, pint jars! You can find these at most grocery stores. I prefer Ball, but other brands will work too.

Before you get started on your Pickled Spicy Peppers recipe, fill your canning pot with water and start heating it.

This huge amount of water takes forever to get boiling! You need to have sanitized, hot jars to fill when you get to that point of the recipe. (This recipe fills 6-pint jars) I place all my jars and metal bands in the dishwasher ahead of time and run them through a cycle. You can also boil them in the canner as it’s heating up, but some recipes call for more jars than will fit in your canning pot at one time.

It is extremely important to strictly follow the instructions in canning recipes.

Tested recipes to create shelf-stable home-canned food. If you do not use the proper ingredients, measurements, jar size, processing temperatures, and times, the outcome can’t be guaranteed. If you are brand new to the canning process, check out my Beginner’s Guide to Canning post to get started, as well as my resource page, Tools for Hot Water Bath Canning.

This Pickled Spicy Peppers recipe calls for Pickling Salt.

Regular salt cannot be substituted. Pickling salt, canning salt, or preserving salt, is pure granulated sodium chloride and doesn’t contain any anti-caking ingredients. If you use regular salt your liquid might be cloudy or turn your pickles a weird dark color. Anyway, stick to the recipe and you’ll be golden!

The recipe below comes from Ball Blue Book – Guide to Preserving. This cookbook is a wealth of information and has a ton of great canning recipes! I highly recommend it if you’re planning on doing more canning in the future!

I hope you enjoy this recipe! It’s so wonderful to have a bite of summer come mid-January. Definitely a perk of canning!

Print Recipe

Spicy Pickled Peppers

Pickled peppers with a zing! Fresh tasting with a hint of sweet and a little heat!

Prep Time1 day d

Cook Time35 minutes mins

Course: Preserves

Servings: 6 pint jars

Equipment

• Granite Ware Covered Preserving Canner
• Canning Tool Kit
• Pint Jars (lids & rings)
• Large saucepan
• Measuring Cups and Spoons
• Mixing spoons

Ingredients

• 3 quarts peppers wax peppers jalepenos, ect
• 1 cup pickling salt
• 12 cups water
• 2 cups water
• 3 tbsp sugar
• 1 1/2 tsp horseradish ground
• 2 cloves garlic
• 6 cups white vinegar

Instructions

Day Before Canning

• Rinse peppers under cold water
• On each pepper, cut a small slit on each side
• In a large bowl, combine 12 cups of water, 1 cup of pickling salt.
• Place peppers in salt water and keep in fridge overnight, at least 12 hours.

Day Of Canning

• Dump out salt water and rinse peppers
• In a large sauce pan, mix together 2 cups of water, 3 tbsp of sugar, 1 1/2 tsps of horseradish, 2 peeled, whole garlic cloves, and 6 cups of vinegar.

Bring to boil and then turn down heat and simmer for 15 minutes.
• While mixture is simmering, begin to put peppers into hot, sanitized jars. Make sure to leave 1/2′ of space at the top of the jar.
• Once mixture is done simmering, remove garlic cloves and ladle it into each jar leaving a 1/2″ of space at the top.
• Using a utensil, remove air bubbles from in and around peppers. Clean the jar rims with a clean, damp cloth or paper towel, and then place the seals on securing with rings. Adjust the ring until it is just tight, does not need to be over tightened.
• Place all the jars on the canning rack that is sitting above the water. Make sure they are evenly placed and then carefully lower them into the boiling water. Water needs to cover the jars by at least 1″ when they are submerged. Cover with lid and let the jars boil for 10 minutes. After 10 minutes, turn off the stove and take the lid off. Let the jars sit for 5 minutes, then take them out and let them cool on the counter undisturbed for 12 hours.
• After 12 hours, check to make sure they’ve sealed, tighten down bands, lable and store!

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