
I discovered this recipe in Franny’s Cookbook and it’s a wonderful way to preserve the surplus of peppers from the garden. I use a mix of peppers, whatever is ripe in the garden at the time. Sometimes they are red, sometimes green, sometimes a mix. I grow jalapeño’s, poblano’s, banana peppers and then some. I’ve modified the recipe instructions a bit for my kitchen, but it is essentially the same recipe you will find in the book. These pickled peppers, stored in beautiful jars make welcome gifts for family and friends. Be careful who you give them to, they tend to want more.
- 8 ounces of Mixed peppers of your choice*
- 1 Cup White Wine Vinegar
- ½ Cup Apple Cider Vinegar
- 2½ Teaspoons of Honey
- ¼ Teaspoon of Balsamic Vinegar
- ¼ Cup Sugar
- 1 Tablespoon Salt
- 1 ounce Small Hot Peppers such as Habanero or Thai Bird, seeded
- Combine the peppers, vinegars, sugar and salt in a 5 quart pan. Bring to a simmer, add the honey and stir to dissolve.
- Remove from heat and cool to room temperature.
- Transfer to jars, cover with the brine, place the lids tightly on the jars, and store in the refrigerator for 1 week.
- The peppers will keep, tightly covered, in the refrigerator for up to one year.

Those pickled peppers not only remind me of a tongue twister, they look really appetizing. Will have to try your recipe.
Yes – they are a tongue twister! When you try it send me a picture. I would love to see them!
I’d love to receive a jar of these beautiful pickled peppers. They’d look so lovely in my pantry and I know my family would enjoy them.
They make a great gift for family and friends. I am very fond of the decorative jars :).
I have never pickled before – but you are making it sound like I should try it!
It’s really easy! They make great gifts, my family loves them!
I love canning! This year I will be a part of our local CSA and we always have so much that I will be busy canning an freezing this summer.
I like the way you’ve made the instructions easy to follow. I love giving food gifts during the holidays and this would be wonderful for that!
Susanne
This sounds like the perfect condiment to serve with meals. I like the fact that it last so long in the fridge too.
I really wish my garden produced the way yours does! I need to up my gardening skills and then my canning skills. 🙂