Pickled Chileno Peppers

This recipe from Colorado State Cooperative Extension was chosen for its similarity to a popular style of pickling our local Chileno peppers.*

Always process peppers correctly to be safe. DO NOT OPEN KETTLE.

Pickled Chileno Peppers

• 5 lbs chileno peppers, approx. 4 quarts
• 1 clove garlic per jar
• 6 cups 5% vinegar
• 2 cups water
• 1 tablespoon plus 1 teaspoon pickling salt
• 1 tablespoon sugar, if desired

Yield: Makes 7 to 8 pints

Procedure: Wash peppers. Cut two small slits in each pepper. Pack one clove garlic and peppers tightly into clean, hot jars, leaving 1/2-inch headspace.

Combine vinegar, water, salt and sugar, if using. Bring to boil and reduce to simmer. Pour hot pickling solution over peppers, leaving 1/4-inch headspace.

Remove air bubbles. Readjust headspace to 1/4 inch. Wipe jar rims. Add lids pre-treated to manufacturer’s instructions and process in boiling water or atmospheric steam canner for the time specified for your altitude and jar size. For best flavor, store jars five to six weeks before opening.

Boiling water bath or steam canner processing time:

*Modified according to original recipe's instructions which explicitly allows substitution of peppers. Source: Making Pickled Peppers (Colorado State University Extension)

Go to our Canning Page.