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Pickled Hot Cherry Peppers


Quart-size jars work best for packing a lot of peppers. Use the pint-size jar to put up a small batch to serve over cheese.

  • Yield: Makes 2 quart-size jars and 1 pint-size jar

Source: Martha Stewart Living, March 2010


  • 2 pounds hot cherry peppers, washed well and dried
  • 6 garlic cloves, halved
  • 3 dried bay leaves
  • 3/4 teaspoon whole black peppercorns
  • 4 cups white-wine vinegar (at least 5 percent acidity)
  • 1 1/3 cups water
  • 1/4 cup sugar
  • 1 1/2 teaspoons coarse salt


  1. Trim cherry pepper stems. Divide peppers, garlic, bay leaves, and peppercorns among 2 quart-size and 1 pint-size sterilized glass jars.

  2. Bring vinegar, water, sugar, and salt to a simmer in a medium saucepan over medium heat. Cook until sugar dissolves. Pour hot pickling liquid over peppers, leaving 1/4-inch headspace at tops. Can in water bath for 15 minutes.

Cook's Notes

Unopened pickled hot cherry peppers can be stored at room temperature for up to 1 year.

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