Water Bath Canned Pickled Peppers

Water-bath canned pickled peppers are the simplest way to lock summer’s sweet bell peppers into glossy, shelf-stable jars. The brine is straight-up vinegar, water, and salt with nothing fancy to muddy the flavor, which means the pure pepper sweetness shines through every bite.

Use peppers at peak ripeness in a mix of colors. Red, orange, and yellow are sweeter than green and turn the jars into stained-glass jewels on the pantry shelf. Cut them however you like, but keep the size consistent so they pickle evenly.

Leaving a quarter inch of headspace at the top of each jar is what allows the contents to expand safely during processing. Run a spatula or chopstick around the inside of the jar to release trapped air bubbles, since pockets of air can prevent a proper seal.

Start counting your ten-minute processing time only once the water hits 180°F (82°C), not when you load the jars. Pull them out without tipping or jostling, then let them cool undisturbed on a folded towel. The ping of sealing lids is the soundtrack of a successful canning session.

Pro Tips

• Wipe each jar rim with a clean damp cloth before sealing. Any residue prevents a proper seal.
• After 24 hours, press the center of each lid. A flat, immovable lid means a good seal. A clicking lid did not seal and should be refrigerated.
• Store in a cool, dark spot under 75°F (24°C) for up to a year.
• Use a pickling salt or pure canning salt for the clearest brine.

Variations

• Add a clove of garlic and a sprig of dill to each jar for a savory dill-pepper version.
• Toss in a teaspoon of mustard seed and a bay leaf for warm spice notes.
• Mix in a few hot pepper rings or a dried chile for sweet-and-spicy jars.