Pickled Peppers in Oil and Vinegar

With a bountiful garden crop of peppers this year I decided to make Pickled Peppers in Oil and Vinegar

updated from 2011

HOW TO MAKE PICKLED RED PEPPERS IN OIL AND VINEGAR

I grew up eating pickled peppers and though I haven’t made them before I knew whom to call.  I called my mom and my in-laws to get the recipes, it always helps to have several recipe sources.

WHAT KIND OF PEPPERS TO USE?

We grow Aruba Peppers in our garden, so I use them to make my pickled peppers and I often use them to make red pepper paste, too. To make pickled canned peppers you can use bell peppers, banana peppers, and even hot peppers

WASH AND CLEAN PEPPERS

Soak peppers in the water for 5-10 minutes. It helps to loosen dirt. Scrub them well with a vegetable brush.

Cut each pepper and remove seeds and ribs.

STERILIZE GLASS CANNING JAR

Scrub the jars in hot water and sterilize them upside down in the canning pot for 20 pots.

SEASONINGS

In this recipe, I use several seasonings; you can experiment with different flavors and add herbs and other spices of your liking.

• Bay Leaf
• Allspice
• Black Pepper
• Sliced Onion
• Garlic (optional)
• Chili Flakes (optional)

PICKLING BRINE

Prepare pickling brine: bring water, vinegar, oil, salt, and sugar to boil. Boil for 3 minutes.

BLANCH PEPPERS

Blanch prepared peppers in the simmering brine for 2 minutes. Remove them, and place them onto a flat tray.

FILL JARS

Drop the seasonings into sterilized jars.

Use a canning funnel to fill the jars with blanched peppers and pour the brine into the jars, about an inch below the rim. It’s easier to fill jars using a canning funnel. Before I placed lid with rubber seal on top of each jar, I wiped the rims with a clean kitchen towel dipped in vinegar. This step is IMPORTANT to ensure that there is no grease and that the lid will catch on during canning. Secure sterilized lids onto the jars with canning rings. Don’t tighten them too much.

PROCESS IN WATER BATH

Process jars in a water bath with at least an inch of water above the jars, for 15 minutes. Turn off the heat and let jars sit in the water for 5 minutes. Then remove jars from the water bath with a canning jar lifter and carefully place them onto a tray or a counter. Let them sit for 10-15 minutes. During this time you might heart popping sound of lids getting attached to the glass, this is normal. If you don’t hear popping sound, this is also normal. We have wait till later to check if jars are properly sealed. Then tighten the rings, use a towel, if jars are too hot to touch. Carefully invert jars onto a flat surface lined with a kitchen towel and let them sit for 24 hours.

HOW DO YOU KNOW IF A JAR SEALED PROPERLY?

After 24 hours, you can perform a simple test if the jar is sealed correctly. Unscrew the ring and lift the jar upside down. Check for any bubbles traveling up, and then you can also knock on the glass if you get a hollow sound. Another simple test is to check the lid, press it in the middle, and if it “pops” up and down, it hasn’t sealed properly.

For the best taste, let canned pickled peppers mature for several weeks and enjoy.

MORE DELICIOUS RECIPE FOR CANNING

• Fig Jam
• Homemade Ketchup
• Dill Pickles
• Homemade Salsa for Canning via Delish Knowledge
• Tomato Soup for Canning
• Pickled Red Beets with Horseradish
• Peach Lekvar

This recipe was published on August 22nd, 2011. On September 7th, 2022 I updated this post with new picture and written text.