Spicy-Sweet Pickled Peppers

Spicy-sweet pickled peppers are easy to make, and are perfect in sandwiches or just for snacking.
spicy-sweet pickled peppers

Canning spicy pickled peppers is a sure sign that it’s pepper season. One of my family’s favorite condiments, I plate them with hamburgers and hotdogs as an alternative to dill or sweet pickles. I like a little more kick when it comes to eating pickles, so I add at least one Habanero pepper to each jar.

Pickled peppers make a delicious spicy-sweet snack when served with cheese and crackers but they are best served on my Philly cheese steak sandwiches! Just wait until I post the recipe, you’re going to love it!

I like the freedom that canning brings to recipes. I’m able to adjust the sugar level and add spices I enjoy. Nasty preservatives are never an issue; vinegar is the only preservative in the recipe.

Easy to make, very little mess, and there’s no need to process the pickles unless you’re putting them up for more than a month. They stay crisp and fresh for up to three months when refrigerated. 

Spicy-Sweet Pickled Peppers
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
  1. Yields 2 quarts
  2. 1 pound assorted chiles (poblano, hatch green, red and green bell peppers, jalapenos, habanero, etc.) about two or three of each variety
  3. 1/2 cup sugar
  4. 1 1/2 cups water
  5. 3/4 cup distilled vinegar
  6. 3 large garlic cloves
  7. big pinch of sea salt
  8. 1 tablespoon whole coriander seeds
  9. 1 tablespoon whole black peppercorns
  10. 6 bay leaves
  1. Wash and sterilize canning jars to the manufacturer specification, keep them on the stove in hot water until ready to use
  2. In a heavy bottom stock pot combine sugar, vinegar and water
  3. Bring to a boil, stirring until sugar is dissolved
  4. Add salt, coriander, bay leaves and peppercorns, and bring back to a boil, reduce heat to medium and cook pickling liquid for 10 minutes
  5. Wash and towel dry the peppers
  6. Slice peppers lengthwise to resemble strips, remove white membrane and seeds (seed removal is optional, if you like a hotter mix, leave them in)
  7. If peppers are too long, cut tops leaving 1/4 inch headspace
  8. Peel and slice garlic lengthwise
  9. Place pepper strips in hot jars lengthwise, alternating varieties so that each jar contains some of each pepper
  10. Add garlic strips evenly (2 or 3 per jar)
  11. Ladle hot pickling liquid over pepper mixture leaving 1/4 inch head space
  12. Cover with lids and rims
  13. Process in a hot water bath for 5 minutes or refrigerate jars up to 3 months
  1. For detailed jar prep and sterilization click the link: http://wp.me/p2MUuI-sr
  2. Disclaimer: http://athomewithrebecka.com/home/home-canning-information-and-disclaimer/
At Home with Rebecka http://athomewithrebecka.com/


Pickled Peppers


Canned Pickled Peppers

More delicious canning recipes to try:

Meyer Lemon Curd

Plum Jam

Meyer Lemon Habanero Pepper Jelly



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  1. I just made these last night. The recipe says that it makes “6.” So, I’m curious. 6 of what? The photo shows a quart jar. It wasn’t pints, because it didn’t even fill up four. I ended up doing 14 pints and did somewhere around 8 batches of liquid. The bottled peppers look fabulous. I’m sure that they will be tasty. I was just saying that the recipe is a little unclear.

    • Hi Dave, So sorry my instructions were unclear. This recipe is suppose to make 2 quarts or 4 pints. I haven’t made it since last year so I’ll have to do a repeat to see where I went wrong on liquid measures.

      I’m thrilled you tried the recipe and impressed you went as far to make 14 pints!! I’d love to hear from you concerning flavor of the peppers. Please let me know how they turned out for you!