Pickled peppers are ideal for chacuterie boards, sandwiches, pizzas, and more. Anytime you want a briny zip. I like to can these in 4 oz jars. Sometimes you just need a little amount of peppers. But for larger parties or needs, can these peppers in pint jars. Peppers will last one week in your fridge after being opened and a full year, unopened, in your pantry.

You will need clean 4 oz or pint jars and closures, a boiling-water canner, rack, jar lifter, canning funnel, and wooden skewer

Preservation method: Waterbath canning

Difficulty level: Easy

Pickled Peppers

9 cups sweet baby peppers (sold in bags in the grocery store produce section), sliced thin

1 cup thinly sliced jalapeno peppers (if desired. If not, sub 1 cup sweet baby peppers)

6 cups white vinegar

2 cups water

3 garlic cloves, smashed

Place rack in the bottom of a boiling water canner, then place empty jars on the rack. Add water to the jars and the canner until the jars are about two-thirds full. Cover the canner and bring the water to a simmer over medium heat. Place lids in a small saucepan, cover with water, and bring to a simmer over medium heat. Do not boil. Keep lids hot until ready to use.

In a large stainless steel saucepan, combine vinegar, water, and garlic. Bring to a boil over medium heat and boil for 5 minutes, until garlic flavor has infused throughout the liquid. Discard garlic.

Pack peppers into hot jars with 1/2″ headspace. Ladle hot pickling liquid into jar to cover peppers, leaving 1/2″ headspace. Remove air bubbles and, wipe rims with a towel.

Apply lids and bands and adjust until fingertip tight. Place jars in boiling water canner.

When all jars are in the canner, adjust the water level in the canner so that it covers the jars by at least one inch. Cover the canner with a lid and bring water to a full rolling boil over high heat. Once the water is boiling hard and continuously, begin counting the processing time of 10 minutes (4 oz jars or pint jars).

Once 10 minutes is complete, turn off heat and let jars sit in canner an additional five minutes (this standing time allows the pressure inside the jars to stabilize and reduces the likelihood of liquid loss that could otherwise occur when the jars are removed.)

Remove jars and place on a kitchen towel-lined space. The towel will help reduce the chance of jar breakage. Do not dry the lids or jars at this point. You do not want to disturb the lids while the seals are being formed. Allow jars to cool for 24 hours before removing bands and wiping down jars. Date jars and store in a cool dry place for up to one year.

Recipe modified from “Ball Complete Book of Home Preserving”