Pickled Hot Peppers Recipe

Name: Pickled Hot Peppers
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Serves 1 or more
Ingredients: 2 cups white vinegar; 1 cup water; 1/4 cup vegetable oil; 2 tablespoons kosher salt; components specified individually; to tightly pack jars; 2 cloves per pint-sized canning jar; to tightly pack jars; 1 tablespoon mustard seeds; 1 teaspoon red pepper flakes; 1 teaspoon black peppercorns; 2 bay leaves

Fire up your taste buds with this incredibly easy recipe for pickled hot peppers! These spicy, tangy pickles are perfect as a condiment, snack, or a unique addition to your favorite dishes. Crisp, flavorful, and surprisingly simple to make at home – this recipe will become your new go-to for adding a fiery kick to any meal. Perfect for canning!

Prep Time 20 mins

Cook Time 30 mins

Calories 83.9 kcal

Protein 1g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Pickled Hot Peppers

2 cups white vinegar
1 cup water
1/4 cup vegetable oil
2 tablespoons kosher salt
components specified individually
to tightly pack jars
2 cloves per pint-sized canning jar
to tightly pack jars
1 tablespoon mustard seeds
1 teaspoon red pepper flakes
1 teaspoon black peppercorns
2 bay leaves

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How to Make Pickled Hot Peppers

In a stainless steel saucepan, combine 2 cups white vinegar, 1 cup water, 1/4 cup vegetable oil, 2 tablespoons kosher salt, 1 tablespoon mustard seeds, 1 teaspoon red pepper flakes, 1 teaspoon black peppercorns, and 2 bay leaves.
Bring the mixture to a rolling boil over medium-high heat. Reduce heat to low, simmer for 5 minutes to allow flavors to meld. Remove from heat, cover, and let cool completely.
While the brine cools, wash and thoroughly dry the hot peppers. Trim the stems, leaving about 1/4 inch attached.
Place 2 cloves of garlic into the bottom of each clean pint-sized canning jar.
Pack the jars tightly by alternating layers of hot peppers and thinly sliced onions. Leave 1 inch of headspace at the top of each jar.
Carefully ladle the cooled brine over the peppers and onions, leaving 1 inch of headspace.
Remove any air bubbles by gently running a non-metallic utensil around the inside of the jars. Wipe the rims clean.
Place lids on jars and screw on bands fingertip tight. Process in a boiling water bath canner for 10 minutes (adjust time based on your altitude – check a canning resource for specifics).
Remove jars from canner and let cool completely. You should hear a satisfying 'pop' as the jars seal. Check seals to make sure they are airtight. Once cooled, store in a cool, dark place.