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Earth Eats: Real Food, Green Living

Pickled Peppers Give Off Heat Year Round

It's never too early to start preserving flavors of the season! Use your favorite peppers harvested fresh from the garden in this recipe.

pickled peppers

Photo: Annie Corrigan/WFIU

I made these pickled peppers at my mom's house in Columbus, Indiana.

When you pickle hot peppers whole, you can stick them in a pot of rice and it’ll give a nice perfume to the rice without being overheated. You can also use them all throughout the year time to make ceviches and all kinds of marinades, or throw some into a barbecue sauce or pasta sauce.

I like to use the juice from these peppers in my Vegan Tofu Sour Cream.

Pickled Pepper


  • habaneros, banana peppers, tabasco peppers (leave whole)
  • 2 cups white vinegar
  • 2 teaspoons salt
  • 1/4 cup sugar
  • 1 cinnamon stick (2 1/2” in length, broken in half)
  • 2 slices ginger
  • 3 star anise

Cooking Directions

  1. Stuff whole peppers into a sterilized ball jar. Do not pierce the peppers or they would become “super, super hot!”
  2. Prepare the brine by combining vinegar with spices in a pot on the stove. Bring to a boil, and stir so the sugar dissolves.
  3. While brine is still hot, pour into jar with the peppers. Screw lid on jar and shake to disperse the spices.
  4. Process jars in a hot water bath or store in the refrigerator until ready to use.

Chef Daniel Orr

Chef Daniel Orr is the owner of FARMbloomington and the author of several cookbooks. He draws from a lifelong curiosity about individual ingredients combined with extensive training in the art of finding food’s true essence and flavor. The result is simple, yet sophisticated; the best of American food tempered by classic European training.

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