Shakin & Bakin Foodie Blog

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I love to grow a variety of peppers in my backyard garden and when it comes to harvesting them, I try to preserve as many of them that I can. One of the ways I like to preserve them is by making a few jars of homemade pickled peppers and this recipe is super easy to prepare.

You will need some glass quart-sized mason jars, seals and rings so that you can make your own homemade batch of pickled peppers. I also find it very helpful to have a ladle and wide mouth funnel so that you can ladle the hot vinegar into the jars easily.

Pickled Peppers Recipe

Sweet Bell Peppers, sliced or chopped
1 teaspoon granulated sugar
1/2 teaspoon pickling spice
1/4 teaspoon alum
white vinegar

Wash your sweet bell peppers and remove the stem. Wash out the seeds and membranes and discard them. Chop or slice the pepper into small pieces. Fill each of your quart sized canning jars 70% full with the chopped peppers. Add a teaspoon of granulated sugar, 1/2 teaspoon pickling spice and a 1/4 teaspoon alum to each of your mason jars.

In a large saucepan bring the vinegar to a full boil and boil for 1 minute. Turn off heat. Ladle the vinegar into the mason jars filling them 99% of the way full. Place seals and rings onto each jar carefully without burning yourself. Let them fully cool before moving them to another location.