The Rogues Cooking

Rogues’ Pickled Peppers

This is a pickled pepper recipe with a good selection of peppers.

Peppers used:

  • Jalapeno
  • Carolina Reaper
  • Scorpion
  • Pencil Hot
  • Ghost Pepper
  • Red Fresno
  • Habanero
  • Red Cayenne Long
  • Bell Pepper

Rogues Pickled Peppers

A great pickled pepper recipe
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Course Pickling
Cuisine Sides

Equipment

  • 1 Water Bath Canner
  • 1 medium pot
  • 7 1Pint Canning Jars & Lids & Rings

Ingredients
  

  • 3 lbs Assorted Peppers
  • 6 cups White or Apple Cider Vinegar 5% acidity
  • 2 cups Water
  • 4 tsp pickling salt

Optional Items but add great flavour

  • tsp celery seed per jar
  • tsp mustard seed per jar
  • ¼ tsp Oregano per jar
  • ¼ tsp Dill per jar
  • 1-2 Bay Leaves per jar
  • 2-6 cloves Garlic per jar
  • 4 seeds Coriander/cumin seed per jar
  • 2 Pepper corns per jar
  • ¼ to ½ med onion across all jars

Instructions
 

  • Wash and dry canning jars and lids
  • Wash peppers
  • Slice peppers into pieces
  • Add all ingredients to jars
  • Bring water, vinegar and salt to boil
  • Pour vinegar mixture over peppers in jars leave ½inch head space. Remove bubbles from jar. Put on lids and tighten rings finger tight
  • Process for 18min adding 5min per 1000ft in elevation

Notes

Wear latex gloves when handling the hot peppers  as it might hurt later when you pee or rub your eyes.
 
 
Keyword pickled peppers
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