Pickled Cherry Peppers Recipe & Canning

Wash jars, bands, and lids in warm, soapy water. Fill the canner with enough water to cover the jars while they are standing up. Boil jars and bands for at least 10 minutes before filling them. DO NOT boil lids, as this will compromise their sealing ability.

Wash cherry peppers.

In a large stainless-steel pot combine 5 cups of white vinegar (5%), 1/4 teaspoon of turmeric, 2 teaspoons of minced garlic, 1 teaspoon of mustard seed, 1 teaspoon of dill seed, 1 tablespoon of granulated sugar, 1/4 teaspoon of celery seed, and 1 teaspoon of pickling salt. Bring to a boil, then reduce to a simmer for 10-15 minutes, ensuring the brine stays hot.

*Important* Make a cut in each whole pepper to allow air to escape and brine to get in, ensuring it is preserved both inside and out.

Pack the peppers into hot, sterilized jars and pour hot brine over them, leaving a 1/2-inch headspace. Wipe the rim of the jar with a damp clean towel, place the lids on, and tighten the bands with your fingertips.

Carefully lower jars into the boiling water bath canner, spacing them slightly from one another and the canner walls. Water should cover the tops of the jars by 1 to 2 inches. Place the lid on the canner. This is important: don't start counting your canning time until the water is fully boiling. Canning times for 0-1000 ft. elevation above sea level are 10 minutes, 1,001-6,000 ft. elevation is 15 minutes, and above 6,000 ft. is 20 minutes. Once your time is up, turn off the heat and, if possible, remove the canner from the heat source. Remove the lid and allow the jars to sit undisturbed in the water for 5 minutes.

After 5 minutes, remove jars from the water bath and place them on a kitchen towel. Allow to cool undisturbed for 12-24 hours. Some jars can take hours to seal; however, most will seal within 30 minutes from being removed from the canner, and some may even seal during the water bath canning process. Remove the jar bands, clean the jars with a damp cloth, and label each jar with its contents and the date that it was canned. Store in a cool, dry place for up to a year. If there are any that don't seal, refrigerate them. Enjoy!