How to pickle peppers

A few months back I wrote a post about making sauerkraut. It was a bit
wordy considering how simple the process really is.

Along with kraut, I have been pickling [hot] peppers. At any given time, I have
at least a couple of jars of peppers hanging out on the counter.

In my opinion, pickling peppers is a ton easier than making sauerkraut.
Hopefully I won’t overcomplicate the instructions 😉

Step 1 – Procure peppers

Doesn’t matter what kind. Spicy or sweet, all of the same or a mix. I end up
buying a few pounds in case I cut one open and it’s wonky inside.

Step 2 – Wash and dismantle your peppers

Rinse the peppers off, make sure they don’t have any dirt or gunk on them. Cut
them up however you see fit. Slice them into rings, cut them into strips,
pulverize them with a food processor. Knock yourself out but be sure to toss the

Step 3 – Pack your vessel

I’m partial to regular mouth mason quart jars. I like the regular mouth
because they make a wide variety of sizes and the plastic storage lids
are interchangeable. You can use what you have, no judgement if you end up using
an old pickle jar. I highly recommend using a lid with a safety button to make
it easier to check for built up pressure.

Step 4 – Insert brining pun here

Brine. It’s water and salt. Two cups of room temperature water to 1 tablespoon
of salt. Some will tell you not to use tap water because of the chlorine or
whatever. I’ve had great success with tap water, but YMMV. Make enough to cover
your peppers, be sure to leave some headroom in the jars. I fill to the top
measurement line on Ball jars.

Step 5 – Wait… and burp… and stir

You’re done, peppers are covered in brine and you’ve put the lid on the jar. Now
you wait. If you did everything correctly the peppers will start to bubble and
build pressure in a day or two. The first week you will want to burp the jars
and stir once or twice a day. After the first week, you can scale that back.

Fermentaiton will slow down after a week or two and the peppers will be ready to
consume at any time during the process. The longer you wait, the better they
will be. They are supposed to be best after 3 months but I tend to eat through
them before then.

Optional stuff

You don’t have to limit your peppers to just water and salt. You can add in
other vegetables like onions or garlic. You can also throw in herbs if you want
to impart some additional flavors.


I shouldn’t have to say this, but if everything gets moldy and nasty, don’t eat
it! Also, don’t get all emotional over it, I lose a batch here and there, NBD,

You can save the stems from hot peppers to make yogurt. If I ever
produce an edible batch I’ll post about it 😉

Josh Sherman - The Man, The Myth, The Avatar

About Josh

Husband. Father. Pug dad. Musician. Founder of Holiday API, Head of Engineering and Emoji Specialist at Mailshake, and author of the best damn Lorem Ipsum Library for PHP.

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