Hot Pickled Peppers Recipe


Difficulty LevelMediumHealth IndexAverage
VegetarianMain Ingredient


 Hot peppers1 Pound (8 cups, red, green, or yellow variety)
 Water3 Cup (48 tbs)
 White vinegar1 Cup (16 tbs)
 Pickling salt2 Tablespoon
 Sugar1 Tablespoon
 Garlic2 Clove (10 gm), minced
 Crushed dried red pepper1⁄4 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 1547 Calories from Fat 222

% Daily Value*

Total Fat 26 g40.7%

Saturated Fat 3.7 g18.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 12043.1 mg501.8%

Total Carbohydrates 336 g112%

Dietary Fiber 130.8 g523%

Sugars 201.9 g

Protein 49 g97.5%

Vitamin A 2409.6% Vitamin C 243.2%

Calcium 23% Iron 154.1%

*Based on a 2000 Calorie diet


Make 2 small slits in each hot pepper (wear rubber gloves to prevent burning hands).
Pack peppers into hot, clean pint jars, leaving 1/2-inch headspace.
If desired, place 1 head of the fresh dill or 1 1/2 teaspoons of the dillseed in each jar.
In saucepan combine water, white vinegar, pickling salt,, sugar, garlic, and crushed red pepper; bring to boiling.
Pour hot pickling liquid over peppers, leaving 1/2-inch headspace.
Prepare lids according to manufacturer's directions.
Wipe jar rim.
Adjust lid on jar.
Process jars in boiling water bath for 10 minutes (start timing when water returns to boiling).