Hot Peppers

Dairy-Free, Egg-Free, Peanut-Free, Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Gluten-Free, Low Carb, Low Fat, Diabetic



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Cook Time:







Kristina Koslosky


Grandma's tradition of canning hot peppers hand-picked from the farm continues to live on with the next generation. At the end of August, we always go to the farm to pick peppers and tomatoes. We like a variety of peppers and have canned chili, cayenne, hot banana, sweet banana, jalapeno, habanero, probably, and just about any pepper we can find fresh. Bring these to your next gathering and everyone will be asking for the recipe!


    Hot peppers
    Garlic cloves
    Fresh dill

    Brine Ingredients
    2 cups water
    6 cups vinegar
    3 tbsp. salt


1. Prepare and sterilize jars ahead of time. Fire up the canner.
2. Place a fresh head of dill into each mason jar along with 2 whole garlic cloves.
3. Wash the peppers.
4. Put on gloves. Slice the peppers leaving the seeds and insides present. Pack the peppers tightly into the jars.
5. For the brine, combine water, vinegar, and salt in large pot. Bring to boil.
6. Pour brine over peppers in mason jar. Best to use a funnel. Make sure the peppers are covered and leave 1/4 inch head space.
7. Wipe down jars. Center lid on jar and apply band until tight.
8. Place jar in canner and process for 10 minutes.
9. Remove jars from canner carefully. Let cool for 24 hours - you might hear a popping sound as the jar seals.
10. Label and date your jars. Store in a cool, dry, dark place for up to 1 year.
    • That's about as healthy as it gets! If you have suggestions for us, please share in the comments.
    • If you have suggestions for us, please share in the comments.


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