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How to Pickle Your Own Peppers 🌶

This easy pickling recipe can be used for all kinds of peppers to eliminate waste!

Preserving fruits and vegetables from the garden is an old school Italian tradition that I love to keep. Not only is it a fun project but it’s a great way to eliminate waste. I was recently gifted a huge crate of Melrose peppers and cooked them pretty much every way possible. Even still, I had so many leftover so I decided to pickle the remaining peppers. Pickled goods will pretty much last forever if they’re sealed and they’re a great addition to sandwiches, pizza and salads!


  • 1-2 lb of peppers
  • 1 small onion, chopped
  • 1-2 garlic cloves, thinly sliced
  • 6 cups white vinegar
  • 2 cups water
  • 5 tablespoons kosher salt
  • 2 tablespoons sugar
  • Sterile glass jars with sealable lids


  1. Place the peppers into a large pot and add the vinegar, water, garlic, onion, salt and sugar.
  2. Bring to a boil. Once boiling, reduce heat to medium-low, and simmer for 5 minutes.
  3. Fill jars with peppers and top off with the liquid leaving about a half-inch open between the lid. Seal the jars with the lids.
  4. Place jars in a separate pot lined with towels (so they don’t bump into each other) and fill with enough water to cover the jars. Bring to a boil, and boil for 15 minutes to seal.
  5. Keep jars in a cool, dry place. Refrigerate after opening. Opened jars will last in the fridge for 6-8 months. 

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