Homemade quick pickled hot peppers


  • Makes2 cups
Homemade quick pickled hot peppers

Homemade pickled peppers (Back: Pickled banana peppers, jalapeno peppers and red chili peppers. Front: Pickled scotch bonnet peppers). Photo, Roberto Caruso.

Chatelaine Triple Tested

Toss them on burgers, mix them into dips or snack on them right out of the jar. These easy hot pickles pack a powerful punch.


  • 1 cup white vinegar

  • 1/4 cup water

  • 1 tbsp granulated sugar

  • 1 tsp salt

  • garlic powder

  • jalapenos, sliced in half lengthwise


  • BOIL vinegar with water, sugar, salt and garlic powder in a small saucepan until sugar dissolves.

  • PACK jalapenos into a clean 2-cup glass jar. Ladle hot vinegar mixture over the peppers until liquid reaches 1/2 in. below rim of jar. Wipe rim with a clean towel and secure lid on jar. Let stand at room temperature overnight. Use right away or refrigerate up to 1 month.

Nutrition (per tbsp)

Calories 3, Carbohydrates 1g, Sodium 30mg.

Three variations

Pickled red chilies: Instead of jalapeno peppers, use 200 g red chili peppers. Add 3 shallots, cut in half, to jar along with chilies. Continue with recipe.

Pickled banana peppers: Instead of jalapeno peppers, use 225 g banana peppers. Add 1 tbsp pickling spice to boiled vinegar mixture. Continue with recipe.

Pickled scotch bonnets: Instead of jalapeno peppers, use 140 g Scotch bonnets. Add 4 bay leaves to jar along with peppers. Continue with recipe.