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Recipe Collection

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Pickled Hot Peppers

Pickled Hot Peppers Related:   condiments & sauces, gluten-free, low-fat, North America, pareve, vegan, vegetables & legumes, vegetarian

Prep time: 5 minutes

Cook time: 10–15 minutes

Yield: 1 pint

These can be made and canned for off-season enjoyment. Follow directions for safe food canning. This recipe is acidic and thus more forgiving of unsafe canning practices, but safe sterilization and process should always be followed when preserving foods nonetheless. You can also just make one jar using the recipe below and keep it in the fridge.


  • 5-6 red and green jalapeño, hot wax or other hot peppers
  • 1 carrot
  • 1 cup white vinegar
  • ½ cup water
  • 1 teaspoon salt
  • 1 garlic clove
  • 1 teaspoon sugar
  • 2-3 whole allspice
  • Equipment: 1 pint jar


  • Slice peppers into rings and carrots into thin slices. Pack peppers, carrots, garlic and allspice into new or sterilized jar. Bring vinegar, water, salt and sugar to a boil in a pot over medium heat. Pour over the peppers until the jar is full. Seal the jar and let stand on counter for two days before refrigerating. Enjoy on sandwiches, tacos or with eggs.

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