A Peck Of Pickled Peppers
Recipes,  Side Dishes

A Peck Of Pickled Peppers

We will give you directions as well as a quick and easy recipe for quick pickling not only peppers but most any other vegetable. Here is how we made a peck of pickled peppers.

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Here in the South, we are in the dog days of Summer. Our gardens are producing more veggies than we can use in our meals. Now I don’t know about y’all, but I hate to waste all of those delicious vegetables!! Well, we have a way to extend their usefulness a bit. Yesterday I went to my friend Julie’s house (ValleyBarnCreations on Facebook). She has more Jalapeno Peppers and Banana Peppers than she could possibly eat. She also has more Cherry Tomatoes than our entire town could eat (yes, seriously that many). Well, we decided to tackle some of the peppers yesterday. Below, you will find the recipe we used to make a peck of pickled peppers. Ok, maybe it wasn’t a peck but it sounds catchy, don’t ya think?

We listened to music while she made the pickling brine and I chopped peppers. (Of course, her husband, Chef Elliott, was in the kitchen supervising Ha!) We managed to knock this out pretty quickly and now are able to enjoy these pretty peppers for a bit longer.

The only items we really needed to make these were a saucepan to make the brine, a good knife for cutting up all those vegetables, and canning jars to put the finished peppers into.

(Click HERE to see my favorite knife)

We hope y’all will give it a whirl and enjoy!

A Peck Of Pickled Peppers

Pickled Peppers

Pickling all those peppers that are growing in your garden is simple with this quick pickling brine. This will also work for most of the other veggies you have growing as well.
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Course Side Dish
Servings 4 Jars


  • 4 pint canning jars with lids


  • 20 Jalapeno Peppers this will vary depending on the size of peppers
  • 15 Banana Peppers this will vary depending on the size of peppers
  • 4 cloves Garlic
  • 1 1/3 cups White Vinegar
  • 1 1/3 cups Apple Cider Vinegar
  • 1 cup Granulated Sugar
  • 4 tablespoons Kosher Salt
  • 2 cups Water


  • Slice peppers and add to jars with 1 clove of garlic
  • In a saucepan stir together white vinegar, apple cider vinegar, water, sugar and kosher salt. Bring to a boil over high heat until sugar is dissolved. Let cool for 15 minutes.
  • Poor liquid over peppers to fill jars.
  • Add tight fitting lids and refrigerate.
  • These will keep in the refrigerator for approximately 2 months


This will work with a variety of vegetables from your garden or grocery store. 
Keyword cauliflower, peppers, tomatoes
Tried this recipe? Let us know how it turned outMention @TwoSouthernSweeties or tag #twosouthernsweeties!

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