Pickled Peppers

jars of preserved peppers
Photo: Lennart Weibull
Prep Time:
15 mins
Total Time:
3 days 20 mins
6 cups

Pick a mix of hot peppers for these versatile pickles. You can preserve the peppers whole if you want the pickles to be less spicy (since the skin isn't punctured) or slice them into rings first. The former turn up the volume on Bloody Marys, soups, and stews, and the latter add a welcome kick to sandwiches, pizza, or scrambled eggs.


  • 1 tablespoon cumin seeds

  • 1 tablespoon coriander seeds

  • 1 ¼ pounds mixed hot peppers, cut into ¼-inch rings (seeds removed for less heat, if desired), or left whole (about 6 cups rings or 8 cups whole)

  • 6 cloves garlic, peeled and halved lengthwise

  • 2 teaspoons whole black peppercorns

  • 3 fresh bay leaves

  • 2 cups distilled white vinegar

  • 2 tablespoons sugar

  • Kosher salt


  1. In a small, dry skillet over medium heat, toast cumin and coriander seeds until fragrant and lightly darkened, 2 to 3 minutes.

  2. Pack peppers, garlic, toasted seeds, peppercorns, and bay leaves into a large resealable jar with a lid, or a few smaller jars. In a saucepan, bring vinegar, 1 cup water, sugar, and 1 tablespoon salt to a boil, stirring until salt and sugar have dissolved. Pour over peppers, leaving 1/4 inch space at tops of jars but fully submerging peppers (if they're not, top off with a 2-to-1-ratio mixture of vinegar and water). Cover and refrigerate at least 3 days and up to 1 month, or follow our canning instructions and store at room temperature up to 1 year.

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