Pickle & Preserve

Franny’s Pickled Peppers

October 27, 2015
0 Ratings
Photo by Monica Maloney Heidler
  • Serves 2
Author Notes

I discovered this recipe in Franny’s Cookbook last year and it is such a hit. I use the peppers that I grow, whatever is ripe at the time. Sometimes they are red, sometimes green, sometimes a mix. I grow jalapeño’s, poblano’s, serrano’s, banana peppers and then some. I’ve modified the recipe instructions a bit for my kitchen, but it is essentially the same as the book. I store these in beautiful jars and they make a welcome gift for family and friends. Be careful who you give them to, they tend to want more. —Monica Maloney Heidler

What You'll Need
  • 8 ounces Mixed peppers of your choice*
  • 1 cup White Wine Vinegar
  • 1/2 cup Apple Cider Vinegar
  • 2 1/2 teaspoons Honey
  • 1/4 teaspoon Balsamic Vinegar
  • 1/4 cup Sugar
  • 1 tablespoon Salt
  • 1 ounce Small Hot Peppers such as Habanero or Thai Bird, seeded
  1. Combine the peppers, vinegars, sugar and salt in a 5 quart pan. Bring to a simmer, add the honey and stir to dissolve.
  2. Remove from heat and cool to room temperature.
  3. Transfer to jars, cover with the brine, place the lids tightly on the jars, and store in the refrigerator for 1 week.
  4. The peppers will keep, tightly covered, in the refrigerator for up to one year.
  5. Note: *Use rubber gloves to handle the peppers to keep the oils from seeping into your hands and burning them.

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