These tangy pickled peppers with onion in a vibrant vinegar brine are a delightful condiment—crisp, colorful, and full of zing. Whether you’re craving a spicy kick from canning jalapeno peppers or prefer the sweeter nuance of pickled sweet peppers, this homemade pickled peppers recipe has you covered. It’s perfect for canning for beginners aiming to branch into canning peppers recipes, or anyone searching for a quick pickle peppers method. Serve them atop sandwiches, tacos, or salads, or enjoy them straight from the jar!

PIN IT

Tangy Pickled Peppers with Onion in a Vibrant Vinegar Brine

Print Recipe Pin Recipe

Prep Time 30

Cook Time 15

Processing Time 10

Total Time 55

Course Condiment

Cuisine American, Latin American, Mediterranean

Servings 6 pints of pickled peppers and onions

Equipment

Large nonreactive pot for preparing brine.
Wooden spoon or heat-resistant spatula for stirring.
Cutting board and sharp chef’s knife for slicing peppers and onions.
Measuring cups and spoons for accuracy.
Farberware or Pyrex glass jars (pint or quart size) with lids and bands.
Large canning funnel for easy jar filling.
Jar lifter and wide-mouth jar grabber tongs easy handling of hot jars.
Water bath canner or big pot with rack (because this is a water bath canning recipe).
Dish towels and protective mitts.

Ingredients

Peppers 3 lbs total: Use a mix of fresh bell peppers (red, yellow, orange) and jalapeños if you like heat. Aim for about 1 ¾ lb sweet peppers and 1¼ lb hot peppers. Slice into rings or strips.
Onions 2 medium, about 1 lb: Yellow or white, thinly sliced.
Vinegar 6 cups: A blend of 50% white vinegar (5% acidity) and 50% apple cider vinegar for a balanced tang.
Water 4 cups: Filtered or bottled, to mellow the acidity.
Kosher salt ¼ cup: Enhances flavor.
Granulated sugar ½ cup: Balances the sour.
Garlic 4 cloves: Peeled and crushed.
Mustard seeds 2 tsp
Peppercorns 1 tsp mixed black, white
Dill seeds or fresh dill sprigs 1 tsp seeds or 2 sprigs

Optional extras: Red pepper flakes, bay leaves, or a splash of turmeric for color and complexity.

Instructions

Sterilize jars and lids

by boiling them in your water bath canner for 10 minutes (adjust for altitude). Keep hot until ready to fill.

Prepare produce

Wash peppers; remove stems and seeds if desired (wear gloves for jalapeños!). Slice peppers and onions evenly—aim for uniformity so they pack evenly.

Make the brine

In a large pot, combine vinegars, water, salt, sugar, garlic, mustard seeds, peppercorns, and dill. Bring to a gentle boil, stirring until sugar and salt dissolve.

Pack jars

Using the funnel, pack peppers and onions snugly into hot jars, leaving ~½ inch headspace.

Add brine

Pour boiling brine over the solids, maintaining headspace. Gently tap jars or use utensil to release air bubbles. Wipe rims clean.

Seal and process

Center lids; finger-tighten bands. Lower into boiling water using jar lifter. Process for 10 minutes, adjusting for altitude above 0 ft.

Cool jars

Remove jars and set on a towel-lined counter. Let sit undisturbed 12–24 hours. Lids should “pop.” Refrigerate any unsealed jars.

Label and store

Date the jars. Store in a cool, dark place. For best flavor, wait 1–2 weeks before opening. Refrigerate after opening.

Pairings

Sandwich upgrade: Slather a crunchy baguette with goat cheese, layer roast chicken or turkey, top with these pickles for brightness.
Taco topper: Add a spoonful to fish, pork, or shrimp tacos for vinegar-laced heat.
Charcuterie & cheese boards: Complements creamy camembert, sharp cheddar, cured meats like salami.
Salads and grain bowls: Use pickled peppers recipe to drizzle over Mediterranean bowls—grains, roasted veggies, olives.
Entree condiment: These quick pickle peppers make a lively side to grilled steak or hearty meatloaf.

FAQs

1. Can I use pepper halves or quarters instead of rings?

Absolutely. Halves or quarters work fine; ensure they’re cut to fit your jars neatly and maintain ½ inch headspace.

2. Do I need to remove pepper seeds?

No, it’s optional. Seeds add heat and visual interest. Removing them helps control spiciness. For spicy pickled hot peppers like jalapeños, leave them in for extra kick.

3. Can I make this recipe without water bath canning?

Yes—if you plan to eat them within a month and store them refrigerated, you can skip the canning step and use clean jars. But if you want pantry shelf stability, follow a water bath canning recipe to be safe.

4. Will wrong acidity spoil the pickles?

Yes—using vinegar with at least 5% acidity is essential. Combine with salt and sugar to balance taste. Don’t dilute with juice or other liquids to keep safety.

5. Can I swap onions for other veggies?

Sure! Try thinly sliced carrots, cauliflower florets, or even pickled tomatoes recipe using the same brine for variety. If adding low-acid veggies—like carrots or cauliflower—process with the peppers to ensure safety.