Rating: 3.04 stars
305 Ratings
  • 5 star values: 34
  • 4 star values: 48
  • 3 star values: 140
  • 2 star values: 63
  • 1 star values: 20
  • 305 Ratings

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.

Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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.

Reviews

305 Ratings
  • 5 star values: 34
  • 4 star values: 48
  • 3 star values: 140
  • 2 star values: 63
  • 1 star values: 20