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Pickled Peppers without all of the Canning Fuss

September 2, 2015 by April Decheine 17 Comments

Learn how to easily make DIY Canned Pickled Peppers at home without all of the crazy canning fuss with this easy-to-follow recipe and tutorial.

DIY Canned Pickled Peppers without all of the Canning Fuss
This simple recipe tutorial for DIY Canned Pickled Peppers is a ‘no processing’ peppers recipe that is easy for a first time pickler. With the end of the gardening season upon us, it is time to start pickling and preserving your bounty. We like this simple process because it doesn’t require any hot water bath processing, it gives us fresher tasting pickled peppers, and you can use this same recipe for any pepper variety that you may have growing in your garden. All of the canning pleasure, without all of that canning fuss.

5.0 from 3 reviews
Simple Pickled Peppers Recipes
 
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An easy non processed pickling recipe perfect for beginners or those who don't care to spend a lot of time on their canning. All of the canning freshness without all of the hassle of traditional canning.
Author: April Decheine
Recipe type: Canning
Serves: 4 pints
Ingredients
  • 3 Cups Vinegar
  • 1 Cup Water
  • ¼ Cup Salt
  • Fresh peppers of choice (We used Pepperoncini, but you can use whatever fresh pepper you have, and you'll need enough to fill 4 pint-sized jars ¾ of the way full.)
Instructions
  1. Clean and sterilize your jars by running them through the dishwasher and letting them run through the dry cycle completely.
  2. Place lids in boiling water. Once they are heated, let them sit in the water to stay warm prior to adding to the jar, this helps them seal quicker.
  3. Bring water, vinegar, and salt to a boil, stirring to dissolve salt completely.
  4. Poke small holes in the peppers so the juice gets in there.
  5. Pack your peppers and any other spices into your Mason Jars.
  6. Ladle the brine into the jars over the peppers, leaving a little headspace.
  7. Use a butter knife and push down the sides to release any air bubbles.
  8. Take lid out of warm water, place on jar along with screw cap, and screw on.
  9. You will hear the jars popping meaning they are sealed, refrigerate or place in a dark cool place up to three months.
3.3.3077

If you love this simple recipe for Canned Pickled Peppers, you can find more like it by visiting our Canning Section. Be sure to subscribe to our newsletter so that you never miss a single recipe. For daily recipe inspiration, like us on Facebook and find us on Pinterest. Enjoy!

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Filed Under: Canning, Recipes Tagged With: canning, canning recipes

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Comments

  1. Kay says

    September 6, 2017 at 11:01 am

    Is it OK to microwave the mason jar's to sterilize them
    Reply
    • Christy Gossett says

      September 9, 2017 at 9:20 am

      We've never done it that way, but this article says you can: https://www.leaf.tv/articles/how-to-sterilize-jars-in-the-microwave/
      Reply
  2. Char says

    October 23, 2017 at 5:17 pm

    Are the kids suppose to pop immediately?
    Reply
    • Char says

      October 23, 2017 at 5:18 pm

      Lids** lol!!!
      Reply
    • Christy Gossett says

      October 24, 2017 at 8:56 am

      No, the lids will take a little time to pop, but not much!
      Reply
  3. Andi says

    November 11, 2017 at 3:06 pm

    I've read in numerous canning instructions from food safety groups and university extensions that unless you do the hot water bath processing the jars need to be kept in a fridge and not just on the shelf. Doing the hot water bath processing isn't really complex and it heats the product so that germs are killed (the germs that can kill you if they start to multiply). Be safe canning or keep the jars in the fridge.
    Reply
    • Christy Gossett says

      November 13, 2017 at 9:28 am

      This is just a quick pickling method for a very small amount (one jar) of peppers that is meant to be kept in the refrigerator. But yes, if you are wanting to make a huge batch of pickled anything to store on the shelf, you do need to use the heat method. Thanks!
      Reply
  4. Chad says

    September 2, 2018 at 10:00 am

    they can take a while to actually pop. I tried this method and it took a really long time for them to seal. Like a good hour or so.
    Reply
  5. Michael T. Short says

    October 8, 2018 at 11:44 am

    Been using this method for years . Keep every thing HoT jars,lids,rings while you pack . Also, wipe lip of jar before placing lid&ring on jar. Cool, Dry storage is all you need. 10-15 minutes jars will seal.
    Reply
    • Fat Frankie says

      July 3, 2019 at 10:03 pm

      Michael, do I understand that you DO NOT give your pickled peppers a water bath? I am trying to figure how my mother and aunts DID NOT give them a water bath and they stayed so crisp. If I don’t give mine a water bath they don’t seal. They would also not put liquid in hot, they would wait until it was room temperature. CAN YOU GIVE ME ANY TIPS?

      Reply
      • Jane napier says

        July 18, 2019 at 10:49 am

        I have always done my pickles with no water bath. But I do have hot jars, lids ,rings n boiling liquid into jars. Stays crispy. I am planning to use this method for my abundance of small sweet peppers this year. Gonna try sweet n dill.
        Reply
      • Brett says

        August 8, 2019 at 5:55 pm

        I put my jars in a cold oven then heat it to 205. While they are getting hot I make my brine and bring to boil. I then boil my kids and prep my peppers. Once I'm done slicing I pull a jar out pack them and burp them wipe the jar off and lid and put the band on. Set on a towel to seal.
        Reply
      • Cat says

        August 11, 2020 at 5:08 pm

        I always do my peppers without processing. Hot jars, simmer the lids, boil the vinegar mixture. As long as the jars, lids & vinegar are hot they should seal They stay crisp, and I never have had a problem. The first time I processed them in boiling water bath they were mushy, never again.

        Reply
  6. Janice Lowe says

    May 20, 2019 at 9:02 am

    Salt...…..table, kosher or canning?
    Reply
    • Christy Gossett says

      May 22, 2019 at 4:07 pm

      Kosher or canning work best! Sorry about that.
      Reply
  7. Charlene Henderson says

    May 23, 2019 at 6:50 pm

    White or apple cider vinegar?

    Reply
    • Christy Gossett says

      June 13, 2019 at 1:06 pm

      Just plain white vinegar. Sorry about that!
      Reply

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April Decheine

April Decheine is the creator of Skinny Over 40 which is a blog about living a healthy lifestyle over 40, and Island Boy and Girl which she co-writes with her husband about living the Island life on Marco Island.

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