Pickled Mixed Peppers

Here is a very easy recipe for making pickled peppers.  The peppers may be eaten a day or two after canning, but are better if you wait a month or more.




Pickeled mixed peppers


  • 2lb small mixed peppers
  • 3 cups water
  • 3 cups white wine vinegar
  • 3 teaspoons fine sea salt
  • 6 cloves garlic (peeled and germ removed)
  • 6 sprigs thyme (washed and shaken dry)
  • 1 tablespoon black pepper corns
  • 1 tablespoon whole anise seeds


Heat the vinegar, water and salt to 160 degrees F (vinegar is unstable at high heat, so should not be boiled). Simmer without reducing for 5 minutes.
Wash the canning jars and lids. Wash the peppers and then put a t slits in the side of each (if the peppers are very large, they can be cut in half).
Fill the jars with peppers, packing very tightly, as the peppers will shrink a bit when they are cooked. Add a garlic clove, thyme sprig, peppercorns and anise seeds to each jar.
Fill the jars with the hot vinegar solution, leaving 1/2 inch head space. Close the jars tightly with 2 piece canning lids.
Process the jars in a hot water canner held at between 180 and 185 degrees for 15 minutes. Remove and cool away from drafts.


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