Cherry Pepper Recipes for Canning: Easy & Delicious Ideas

Cherry peppers are a delightful blend of sweet and spicy, making them a perfect candidate for canning. Preserving these vibrant little peppers lets you enjoy their unique flavor all year round, whether to brighten up sandwiches, top pizzas, or add a kick to antipasti platters.

If you’re a fan of home-canned goods or looking to dive into canning for the first time, cherry pepper recipes offer an exciting and rewarding project. Not only do they make a flavorful addition to your pantry, but they also bring a punch of color and zest that can elevate any dish.

In this post, we’ll explore several cherry pepper recipes for canning, guiding you through the essentials and sharing tips to ensure delicious, safe, and long-lasting jars.

Whether you prefer them stuffed, pickled, or in a tangy sauce, these recipes are straightforward and perfect for both beginners and seasoned canners. Plus, canned cherry peppers make fantastic gifts or party treats!

Ready to get started? Let’s dive into the world of cherry pepper canning.

Why You’ll Love This Recipe

Canning cherry peppers is not only a practical way to preserve their fresh, spicy flavor but also a fantastic way to customize the heat and sweetness to your liking. These recipes capture the bright, crisp bite of cherry peppers with a balanced tang from vinegar and a hint of herbs and spices.

Once canned, cherry peppers offer a versatile ingredient to enhance many dishes. They bring a fresh homemade touch to meals and are far superior in flavor compared to store-bought versions.

Plus, canning gives you peace of mind knowing exactly what goes into your food, free from unnecessary preservatives or additives.

These recipes are perfect for:

• Adding a spicy-sweet condiment to sandwiches and burgers
• Enhancing salads, pasta, or antipasti platters
• Creating unique gifts or party favors
• Extending the life of your garden harvest or local farmers’ market finds

Ingredients

• Cherry peppers: 4 lbs, fresh and firm
• White vinegar (5% acidity): 4 cups
• Water: 4 cups
• Granulated sugar: 1/2 cup
• Salt: 2 tablespoons (non-iodized, canning or pickling salt preferred)
• Garlic cloves: 6, peeled
• Black peppercorns: 1 tablespoon
• Dill sprigs: 4 (optional, for a fresh herb flavor)
• Mustard seeds: 1 teaspoon
• Bay leaves: 2
• Olive oil: for stuffing variation (optional)
• Cheese for stuffing: 1 cup cream cheese or feta (optional)

Equipment

• Large pot: for boiling water and sterilizing jars
• Canning jars: pint or half-pint size, sterilized
• Lids and bands: new lids recommended for best seal
• Jar lifter: for safe handling of hot jars
• Funnel: wide-mouth, for easy filling
• Large bowl: for soaking and preparing peppers
• Sharp knife: for coring and slicing
• Measuring cups and spoons
• Clean towels: for wiping jar rims and drying
• Pressure canner or water bath canner: depending on recipe

Instructions

1. Prepare the jars and lids. Wash jars and lids in hot soapy water. Rinse well and keep jars warm in a simmering water bath or oven at 200°F to prevent breakage when filling with hot liquids.
2. Wash and prepare the cherry peppers. Rinse peppers under cold water. Remove stems and carefully core each pepper using a small knife or corer. For stuffed peppers, make sure the cavity is clean and dry.
3. Make the pickling brine. In a large pot, combine white vinegar, water, granulated sugar, and salt. Bring to a boil, stirring until sugar and salt dissolve.
4. Pack the peppers into jars. Place a few garlic cloves, peppercorns, mustard seeds, bay leaves, and optional dill sprigs into each jar. Then pack the cherry peppers tightly but without crushing them.
5. Pour the hot brine over the peppers. Use a funnel to fill the jars with the hot brine, leaving about 1/2 inch headspace at the top. Remove any air bubbles by running a non-metallic utensil around the jar’s inside.
6. Wipe jar rims clean. Make sure the rims are free of brine or food particles to ensure a good seal. Place the sterilized lids on top and screw on the bands until fingertip tight.
7. Process the jars. Place the jars in a boiling water bath canner, ensuring they are covered by at least one inch of water. Process pints or half-pints for 10 minutes (adjust time for altitude if necessary).
8. Remove and cool. Carefully lift jars using a jar lifter and place on a towel or cooling rack. Let them cool undisturbed for 12-24 hours.
9. Check seals and store. After cooling, check lids for proper seals (they should not flex when pressed). Label jars with date and store in a cool, dark place. Refrigerate any jars that did not seal properly and use within a few weeks.

Tips & Variations

“For a milder version, remove the seeds from the cherry peppers before canning.”

Try these ideas to customize your cherry pepper canning experience:

• Stuffed Cherry Peppers: Stuff the peppers with a mixture of cream cheese, herbs, or feta before packing into jars. Pour brine over and process as usual.
• Spicy Kick: Add red pepper flakes or a few slices of habanero peppers for extra heat.
• Herbal Notes: Swap dill for oregano, thyme, or basil to create different flavor profiles.
• Sweet Variation: Increase sugar to 3/4 cup for a sweeter pickled pepper.
• Oil-Preserved Peppers: After pickling, drain and pack peppers in olive oil with garlic and herbs for a Mediterranean twist, but refrigerate and consume within a month.

For more canning inspiration and related recipes, check out these favorites:

• Black Bean Sauce Recipe Vegetarian: Easy & Delicious Guide
• Berry Cobbler Recipe Vegan: Easy, Delicious, and Healthy
• Best Vegan Pepper Jack Cheese Slice Recipe for Melty Flavor

Nutrition Facts

Note: Nutritional values vary depending on recipe adjustments and serving sizes.

Serving Suggestions

Canned cherry peppers are wonderfully versatile. Here are some delicious ways to enjoy them:

• As a topping: Slice and add to pizza, sandwiches, or burgers for a spicy and sweet crunch.
• In salads: Chop and toss with greens, olives, and feta for a Mediterranean flair.
• Stuffed appetizers: Serve stuffed peppers as finger food with herbs and cheese.
• With cheese boards: Offer alongside cheeses, crackers, and cured meats for a vibrant contrast.
• In pasta dishes: Add sliced cherry peppers to pasta sauces or as a garnish for extra zest.

Conclusion

Canning cherry peppers is a rewarding way to capture the lively flavor of these petite peppers, ensuring you have a pantry staple that brightens up your meals throughout the year. Whether pickled plain, stuffed with creamy cheese, or infused with herbs and spices, these recipes offer a perfect balance of sweet and spicy that complements a wide variety of dishes.

With the right equipment and careful attention to detail, you can create delicious, shelf-stable jars that preserve the freshness and heat of cherry peppers. Plus, homemade canned cherry peppers make thoughtful gifts for friends and family who appreciate bold flavors.

Embrace the art of canning with these recipes and bring a burst of summer flavor to your kitchen anytime.

For more exciting recipes to try alongside your canned cherry peppers, explore our Backpacking Dehydrated Vegan Meal Recipes for Easy Camping, Chinese Vegetarian Nasi Lemak Recipe Made Easy and Delicious, and Veg Grilled Sandwich Recipes That Are Quick and Delicious.

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