Always be sure to wash and dry your chili peppers before pickling them. Also, sterilize any jars and jar lids before using. Boil them on the stove for a half hour, or throw them in the dishwasher for a cycle or two. Here are a couple of pickling recipes to help get you started:
This shouldn't take you more than an hour to set up. The honey will make them a bit sweet. We used jalapeno peppers, Serrano peppers (both red and green), and cayenne peppers this time around, but you can add in other types of chili peppers. We also added in carrots for additional color and flavor, but they are not required.
Simple Pickled Habanero Peppers Recipe
- 1 pound habanero peppers, sliced
- 2 cups apple cider vinegar
- 1/2 cup water
- 3 teaspoons pickling salt
- 1/2 teaspoon alum
- 3 tablespoons honey
- Pickling spices (we used caraway, garlic and fresh ginger)
- 6 tablespoons olive oil
- 6 8-ounce jars with lids
- Thoroughly wash your jars.
- Place about 1 tablespoon of the pickling spices in each hot, clean jar.
- Pack peppers into the jars, leaving ½” headspace.
- In a pot, combine vinegar, water, honey and pickling salt. Bring to a boil, then reduce heat and simmer about 5 minutes.
- Pour pickling solution into jars over peppers leaving ½” headspace.
- Add 1 tablespoon of olive oil over the top. Remove air bubbles.
- Wipe top rims clean then close the jars tight with two-piece caps.
- Process for 10 minutes in boiling water bath.
- Let set for 12-24 hours. Check seals (you can usually hear them pop!)
- Ready to eat in 3 to 4 weeks.
Preserving Chili Peppers