Canning Cherry Peppers Recipe: Easy Steps for Perfect Jars

If you’re a fan of pickled vegetables with a spicy kick, canning cherry peppers is a fantastic way to preserve these vibrant, flavorful peppers all year round. This recipe captures the perfect balance of heat, tang, and sweetness, making your homemade cherry peppers a delightful addition to sandwiches, salads, antipasto platters, or even enjoyed straight from the jar.

Canning is an excellent preservation method that locks in freshness and flavor, allowing you to enjoy the fruits of your labor months down the line. Whether you’re a seasoned canner or a curious newbie, this detailed guide will walk you through every step, ensuring crisp, delicious results every time.

Cherry peppers, also known as pimiento peppers, are not only beautiful with their deep red color but also pack a moderate heat that excites the palate without overwhelming it. This recipe uses a traditional pickling brine infused with garlic, herbs, and vinegar to enhance the peppers’ natural flavors.

The process is straightforward but requires attention to detail for safe and tasty preservation. Once canned, these cherry peppers become a versatile pantry staple that can elevate countless dishes.

Why You’ll Love This Recipe

This canning cherry peppers recipe is a must-try for several reasons:

• Simple Ingredients: Using fresh cherry peppers and pantry staples like vinegar, garlic, and herbs makes this recipe accessible and budget-friendly.
• Long Shelf Life: Properly canned cherry peppers can last up to a year in your pantry, giving you spicy goodness anytime.
• Versatility: Enjoy these peppers stuffed with cheese, sliced into salads, or as a zesty topping on your favorite sandwiches.
• Customizable Heat: Adjust the spice by choosing milder or hotter cherry pepper varieties or adding crushed red pepper flakes.
• Preserves Peak Freshness: Canning locks in the vibrant color and crisp texture of the peppers, making them taste fresh long after harvest.

Ingredients

• 2 pounds fresh cherry peppers, washed and stems trimmed
• 4 cups white vinegar (5% acidity)
• 4 cups water
• 1/4 cup kosher salt (non-iodized)
• 1/4 cup granulated sugar
• 4 cloves garlic, peeled and smashed
• 2 teaspoons black peppercorns
• 1 teaspoon crushed red pepper flakes (optional, for extra heat)
• 4 sprigs fresh oregano or 2 teaspoons dried oregano
• 1 bay leaf per jar

Equipment

• Large pot or canning kettle for sterilizing jars and boiling water bath
• Quart-sized canning jars with lids and rings (usually 4 jars)
• Jar lifter for safely handling hot jars
• Wide-mouth funnel to fill jars easily without spills
• Large mixing bowl for rinsing and preparing peppers
• Sharp knife and cutting board
• Measuring cups and spoons
• Clean dish towels or paper towels

Instructions

1. Prepare the jars and lids: Wash your jars, lids, and rings in hot soapy water. Rinse well. Place jars into a large pot of boiling water to sterilize for 10 minutes. Keep jars hot until ready to fill.
2. Prepare the peppers: Rinse the cherry peppers under cold water. Using a small knife, carefully remove the stems. You can leave the peppers whole or slice them in half lengthwise if you prefer quicker pickling.
3. Make the pickling brine: In a large saucepan, combine vinegar, water, kosher salt, and sugar. Bring to a boil, stirring until salt and sugar dissolve completely.
4. Add aromatics to jars: Into each sterilized jar, place 1 clove of garlic, 1/2 teaspoon black peppercorns, 1/4 teaspoon crushed red pepper flakes (if using), 1 sprig oregano or 1/2 teaspoon dried oregano, and 1 bay leaf.
5. Pack peppers into jars: Pack the cherry peppers tightly into each jar, leaving about 1/2 inch headspace at the top.
6. Fill jars with hot brine: Using a funnel, carefully pour the hot brine over the peppers, covering them completely while maintaining the 1/2 inch headspace.
7. Remove air bubbles: Run a non-metallic spatula or chopstick around the inside edges of the jar to release trapped air bubbles. Adjust the liquid level if needed.
8. Wipe rims and seal jars: Wipe the rims of jars clean with a damp paper towel to ensure a good seal. Place the lids on top and screw on the rings until fingertip tight.
9. Process jars in boiling water bath: Place jars in a canning pot or large pot with a rack. Ensure jars are covered by at least 1 inch of water. Bring to a rolling boil and process for 15 minutes.
10. Cool and store: Using a jar lifter, carefully remove jars and place on a clean towel. Let jars cool undisturbed for 12-24 hours. Check seals by pressing the lid center; it should not flex up and down. Store sealed jars in a cool, dark place.

Tips & Variations

“For milder peppers, remove the seeds before canning. If you want extra heat, add a few slices of habanero or jalapeño peppers to each jar.”

• Use fresh, firm peppers: Avoid peppers that are soft or bruised to ensure the best texture.
• Customize your brine: Experiment with different herbs like thyme or rosemary for unique flavors.
• Try stuffing: Stuff whole cherry peppers with cream cheese or feta before pickling for a delicious appetizer.
• Adjust sweetness: Increase or decrease sugar to suit your taste preferences.
• Check your vinegar strength: Always use vinegar with 5% acidity for safe canning.

Nutrition Facts

Serving Suggestions

Canned cherry peppers add a burst of flavor to many dishes. Here are some ways to enjoy them:

• Sliced atop your favorite sandwiches or burgers for a tangy, spicy crunch.
• Chopped into salads for a colorful, zesty addition.
• Served as part of an antipasto platter with olives, cheeses, and cured meats.
• Stuffed with cheese or tuna salad for party appetizers.
• Added to pasta dishes or pizza for an extra layer of flavor.

Conclusion

Canning cherry peppers is a rewarding and straightforward way to preserve the vibrant flavor and delightful heat of these little gems. With simple ingredients and essential canning techniques, you can create a versatile condiment that enhances countless meals.

Whether you enjoy them as a snack, ingredient, or appetizer, these canned cherry peppers will bring a burst of freshness and spice to your kitchen all year round. Plus, the satisfaction of homemade canned goods adds a special touch to your cooking repertoire.

Ready to expand your homemade pantry? Check out these other delicious recipes that complement your canned cherry peppers perfectly: Veg Grilled Sandwich Recipes That Are Quick and Delicious, Chinese Vegetarian Nasi Lemak Recipe Made Easy and Delicious, and Backpacking Dehydrated Vegan Meal Recipes for Easy Camping.

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