Pickled Hot Peppers (Sandwich Peppers)


1 cup water
1 cup distilled white vinegar
1 tbsp salt
1 tbsp sugar
3 cloves of garlic, chopped
1 1/2 tsp black pepper corns (optional)
1 1/2 tsp coriander seeds (optional)
6 or 7 chili peppers (however hot or mild), chopped into 1/4 inch rings
2 Canning jars
These quantities will make 2 regular canning jars worth of sandwich peppers. You can easily multiply the quantities to make more.



Boil water, vinegar, salt, and sugar together. Sterilize your jars and lids by boiling them. Place the chili peppers, garlic, pepper, and coriander into clean sterilized jar. After some cooling, pour the boiled solution directly into the jar. Seal with sterilized lid immediately. Let cool.

It should be noted that the brine can be reused. As you eat the peppers, you can put fresh peppers into the jar. Within a day or two, they will be just as pickled as the rest.

This recipe also works with cherry peppers.

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