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Pickled Peppers - A Family Feast

Pickled Peppers

  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 4 quarts


This recipe is easily adaptable if you have a lesser amount of peppers to pickle. Our recipe below used 12 cups of sliced peppers and a corresponding amount of brine to yield 4 quarts of pickled peppers.  Just cut back on the brine ingredients if you are processing fewer peppers.


12 cups fresh garden peppers, cored, seeded and cut into strips or slices

1 large red onion, cut into half-moon thin slices

8 large garlic cloves slightly smashed but left whole


2 ½ cups white vinegar

2 cups cider vinegar

4 cups water

½ cup granulated sugar

5 tablespoons kosher salt

4 tablespoons whole black peppercorns

1 tablespoon coriander seeds

1 teaspoon star anise seeds or one whole star anise pod

2 teaspoons juniper berries

1 teaspoon celery seeds

3 bay leaves


Slice all of the peppers and onions and mix together with the garlic in a large bowl. Press into four sterilized quart-sized mason jars.

Heat all of the brine ingredients in a large sauce pan and boil for five minutes.

Pour the liquid into each jar, filling to within ½ inch from the top.

Cover each tightly, and boil jars for ten minutes in a hot water bath to seal, or refrigerate and eat within one month.

For more specific canning instructions, visit