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Spicy-Sweet Pickled Peppers

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Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Author: Rebecka Evans


  • Yields 2 quarts
  • 1 pound assorted chiles poblano, hatch green, red and green bell peppers, jalapenos, habanero, etc. about two or three of each variety
  • ½ cup sugar
  • 1 ½ cups water
  • ¾ cup distilled vinegar
  • 3 large garlic cloves
  • big pinch of sea salt
  • 1 tablespoon whole coriander seeds
  • 1 tablespoon whole black peppercorns
  • 6 bay leaves


  • Wash and sterilize canning jars to the manufacturer specification, keep them on the stove in hot water until ready to use
  • In a heavy bottom stock pot combine sugar, vinegar and water
  • Bring to a boil, stirring until sugar is dissolved
  • Add salt, coriander, bay leaves and peppercorns, and bring back to a boil, reduce heat to medium and cook pickling liquid for 10 minutes
  • Wash and towel dry the peppers
  • Slice peppers lengthwise to resemble strips, remove white membrane and seeds (seed removal is optional, if you like a hotter mix, leave them in)
  • If peppers are too long, cut tops leaving ¼ inch headspace
  • Peel and slice garlic lengthwise
  • Place pepper strips in hot jars lengthwise, alternating varieties so that each jar contains some of each pepper
  • Add garlic strips evenly (2 or 3 per jar)
  • Ladle hot pickling liquid over pepper mixture leaving ¼ inch head space
  • Cover with lids and rims
  • Process in a hot water bath for 5 minutes or refrigerate jars up to 3 months


  • For detailed jar prep and sterilization click the link: http://wp.me/p2MUuI-sr
  • Disclaimer: https://athomewithrebecka.com/home/home-canning-information-and-disclaimer/