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Backyard Pickled Peppers

When that spring garden keeps on peppering don’t let those spices go! I combine all of these different peppers in a tangy spicy brine to make pickled peppers that are better than any of those grocery store jars. I put these on everything, and they are a huge hit!!!! 



  • 12 lb. various peppers. Use what you want depending on the heat level you want 
  • 2 yellow onions thin sliced 
  • 20 cloves garlic thin sliced 
  • 3/4 gallon of vinegar 
  • 4 cups water 
  • 6 oz. container of whole mustard seeds
  • 2 cups dried red bell pepper flakes 
  • 1-1/2 cups pickling salt 


  1. Wash and clean peppers. Sanitize jars and lids per manufacturer recommendations.
  2. Slice or prepare peppers how you like. I did some where I left certain peppers whole, and I sliced some all the way up. Have fun with it! 
  3. Mix onions and garlic with peppers and add to jars. Leave some room at top.
  4. Bring vinegar and water to a simmer and add seasonings and salt. Simmer 7 minutes. 
  5. Pour hot mixture over peppers and make sure liquid is past the peppers. 
  6. Seal them up and follow your favorite canning process.
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