Pickled Tangerine Peppers Recipe & Canning

We grow tangerine peppers in our garden every year alongside a variety of other peppers. Mild in flavor and wonderfully versatile, they’re excellent on sandwiches, wraps, pizzas, cheese and crackers, and so much more. This recipe provides easy, step‑by‑step canning instructions for 3 pints of tangerine peppers so you can enjoy their bright taste long after harvest.

Wash the jars, lids, and bands in warm, soapy water and rinse well. Place the jars right side up in a boiling‑water canner fitted with a canning rack. Do not boil lids. Add warm water until it covers the jars by about 1 inch. Bring the water to a boil and boil the jars for 10 minutes if you are below 1,000 feet elevation; add 1 minute of boiling time for every additional 1,000 feet. Reduce the heat and keep the jars hot until you’re ready to fill them.

In a large stainless‑steel pot, combine 4 cups of white vinegar (5%), ¼ teaspoon turmeric, 1 tablespoon minced garlic, ½ tablespoon mustard seed, ½ tablespoon dill seed, 1 tablespoon granulated sugar, ¼ teaspoon celery seed, and 1 teaspoon pickling salt. Bring the mixture to a boil, then reduce to a gentle simmer for 10 minutes to allow the flavors to fully infuse before pouring over the peppers.

Wash your fresh tangerine peppers thoroughly under cool running water, discarding any that are bruised or damaged. Use only firm, unblemished peppers to ensure the best flavor and that they are safe for canning.

Slice tangerine peppers into 1/4-to-1/2-inch rounds.

Fill hot jars with freshly sliced tangerine peppers.

Then pour hot liquid over them, leaving 1/2-inch head space in the jar. Remove air bubbles if necessary.

Wipe the rims of the jars with a clean towel and apply lids and rings. Finger tighten.

Carefully lower the jars into the boiling water, keeping them upright. When using a jar lifter, make sure it is securely positioned below the neck of the jar (below the screw band of the lid). Tilting the jar could cause food to spill into the lid's sealing area. Make sure the water covers the jars by 1–2 inches. Place the lid on the canner. Begin timing once the water returns to a full boil. Process pints for 10 minutes at elevations from sea level to 1,000 feet. For 1,001–6,000 feet, process for 15 minutes; for 6,000 feet and above, process for 20 minutes. When the processing time is complete, turn off the heat, move the canner off the burner if possible, and carefully remove the lid. Let the jars rest in the hot water for 5 minutes before lifting them out. Place the jars upright on a towel‑lined countertop and leave them undisturbed for 12 to 24 hours. Jars may take several hours to seal, though many seal within the first 30 minutes or even during processing. After 12 hours, check the seals and clean the jars. Label with contents and date—store sealed jars for up to one year. Refrigerate any jars that did not seal.

Enjoy!

Check out some of our other canning tutorials. Here are a few of our favorites:

• Pickled Whole Tangerine Peppers
• Pickled Cherry Peppers Recipe & Canning
• Pickled Chioggia Beets Recipe & Canning
• Dill Pickle Relish Recipe & Canning
• Golden Beets Pickled & Canned
• Pickled & Canned Jalapeno Peppers
• Giardiniera (Pickled Vegetables)
• Zesty Bread & Butter Pickles Recipe & Canning