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Canned Hot Pepper and Banana Pepper Recipes

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Sarah is a homemaker and stay-at-home mom who enjoys writing about motherhood, healthy living, finances, gardening, and all things homely.

Right and Left: Hot Pepper Relish; Center: sliced hot peppers

Right and Left: Hot Pepper Relish; Center: sliced hot peppers

Canning peppers is an easy, fun, and frugal way to enjoy summer's bounty year round. They make colorful yummy additions to gift baskets and are a great way to spice up your evening meal. Yes, you could simply buy canned peppers as you need them, but there are many great reasons to spend an afternoon canning your own.

Myself, I value feeding my family organic, locally-grown foods as much as possible on a tight budget, and I am continually looking for ways to become more self-sufficient and less reliant on commercial goods. You can easily grow a year's worth of peppers in a small garden or even in pots on a balcony, or you can purchase peppers at the peak of production from your local farmer's market. Each recipe calls for about 2 pounds of peppers, which could easily be purchased for $2.00 to $5.00.

Pickled Hot Peppers Recipe

Yield: Recipe makes 4–6 half-pint jars, depending on how the peppers are cut.


  • 2 pounds hot peppers
  • 1 pound carrots
  • 2–3 peppercorns (per half-pint jar)
  • 2 garlic cloves (per half-pint jar)
  • 1/2 tsp salt (per half-pint jar)
  • 2-3 coriander seeds (per half-pint jar)
  • 2 cups water
  • 2 cups vinegar

Note About Peppers

The possible pepper combinations are endless, from using jalapeños alone to using a combination of sweet and hot peppers. A combo I really like is 1 pound jalapeños, 1/2 pounds red, yellow, and orange bell peppers, 1/4 pounds habanero, and 1/4 pounds serrano peppers.

Note About Carrots

Carrots add a great crunch and are a frugal way to beef up your recipe and stretch your peppers. Plus, they add a bit of color that can be hard to match when you are using peppers on their own. Over a period of weeks, the carrots will pick up the heat of the peppers.

Note About Preparation

I like to finely dice everything before canning so they are ready to use in a variety of ways from nachos to salads or soups. Using a food processor makes this really super easy and will save your hands from getting covered in spicy pepper juice. Trust me on that one.


  • Water-bath canner
  • 6 half-pint jars with lids and rings
  • Medium saucepan
  • Knives and cutting board
  • Food processor (optional)
  • Strainer
  • Medium bowl to reserved liquid
  • Canning funnel
  • Measuring spoons
  • Measuring cup
  • Plastic gloves for handling peppers


  1. Slice or chop carrots to the desired size. Wearing plastic gloves to protect your hands, core peppers and remove seeds. Slice or chop peppers. (If you want diced peppers, you can use a food processor to chop peppers. The peppers shown above were chopped this way.)
  2. Once all your peppers are prepared, bring vinegar and water to a boil in a medium saucepan. Add carrots and boil for 10 minutes. Add peppers and boil another 5 minutes. Strain carrots and peppers, reserving the vinegar and water solution. Note: Omit this step if using diced carrots or peppers.
  3. Pack peppers and carrots tightly into clean, sterile jars, leaving 1/2 inch head space at the top. Add salt, peppercorns, coriander, and finely chopped garlic to each jar. Pour enough of the reserved vinegar solution into each jar to just barely cover peppers.
  4. Process in water bath canner for 10 minutes.
Peppers come in a variety of colors.  Try to include plenty of yellow and red peppers for a beautiful mixture.

Peppers come in a variety of colors. Try to include plenty of yellow and red peppers for a beautiful mixture.

Pickled Banana Peppers Ingredients

  • 3 lbs banana peppers
  • 2 medium onions (optional)
  • 1 tsp salt (per pint)
  • 1 tbsp olive oil (per pint)
  • 3 cups water
  • 1 cup vinegar


  • Water bath canner
  • 2 pint jars with lids and rings
  • Knife and cutting board
  • Canning funnel
  • Measuring cups and spoons


  1. Slice banana peppers and onions thinly. Mix slices together in a large bowl.
  2. Bring 3 cups of water and 1 cup vinegar to a boil in a medium sauce pan. Remove from heat.
  3. Tightly pack peppers and onions into each jar, leaving 1/2 inch of head space. Add 1 tsp and 1 TBSP oil to each pint jar. Add enough of the hot vinegar solution to each jar to barely cover peppers.
  4. Process in water bath canner for 10 minutes.
Sliced pickled banana peppers

Sliced pickled banana peppers

Heat Index Chart for Common Peppers

PepperSHU (Scoville Heat Units)

Bell pepper


Banana pepper, Pimento, Peperocini

100–900 SHU

Poblano pepper

1,000–2,500 SHU

Jalapeno, Hungarian wax pepper, Chipotle

3,800–8,000 SHU

Serano pepper


Cayenne pepper

30,000–50,000 SHU

Habanero pepper

100,000–350,000 SHU

Questions & Answers

Question: How do I pressure can Banana Peppers?

Answer: You will want to cook at 11 lbs of pressure for 35 minutes.

© 2013 Sarah