pickled hot cherry peppers

Hot cherry pepper seeds proved to be somewhat of a challenge to find until just a couple of years ago. It seems that they’re making a comeback, though. Finally. These little red orbs of fiery deliciousness are well worth the search, in my opinion. Here’s how I preserve them – if you are familiar with the canning process, this ranks as one of the easiest recipes around. The most tedious part of this is making a slit in the top of each pepper but this helps release their hot oils into their brine as they process.

  • 6 cups white vinegar
  • 2 cups water
  • 2 1/2 pounds hot cherry peppers (red or green both work!) washed. Using a sharp knife tip, make a small slit in the top (stem end) of each pepper

In a large saucepan, bring vinegar and water to a boil. Let boil for 5 minutes. In the meantime, pack peppers into sterilized jars, leaving 1/4 inch of headspace. Ladle hot vinegar mixture over peppers. I like to use a plastic chopstick to move the peppers around a bit after adding the liquid – this helps get all the big air bubbles out of the jar.

Place sterilized lids and bands in place and process in a boiling water canner for 10 minutes.

This usually makes around 5 pints for me.

pickled hot red cherry peppers lola rugulaNow, you can add garlic and spices to these if you’d like. I use this very simple brine because I make hot-stuffed cherry peppers from these at the holidays each year. I’ll be posting that recipe soon, so stay tuned.

6 thoughts on “pickled hot cherry peppers

    • Thank you so much – this is so, so nice of you! I’m not sure I can keep up with the ones I’ve received lately but I’m honored and thankful!

  1. This is great! I just bought a couple of pounds of hot cherry peppers because they were cheap and looked beautiful and I thought maybe I’d photograph them. Now they’re sitting on the counter (looking beautiful) and wondering about their fate. Now I know. Thanks. Ditto about them stuffed with prosciutto. Ken

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