Pickled cherry peppers are packed into jars whole, so each pepper retains its round shape and absorbs tangy brine. They’re simple to prepare with a water bath canner, and the result is a pantry of flavorful peppers ready to stuff, slice onto sandwiches, or snack on straight from the jar.
This recipe has been reviewed for safety and accuracy by a Master Food Preserver certified through the University of Cornell Cooperative Extension.
Cherry peppers are small, round, and hollow—about the size of a walnut. The hot variety is commonly sold as cherry peppers; milder sweet types are sometimes labeled pimiento cherry peppers.
Many pickled pepper recipes call for slicing peppers into rings, but cherry peppers are best left whole. Kept intact, each pepper forms a tiny cup ready to be stuffed after opening. Whole cherry peppers are a classic addition to antipasto platters and are usually only mildly hot, making them easy to enjoy as a snack.
This recipe follows tested guidance from university extension resources and standard preserving references that pack small peppers raw and whole with a couple of slits in each pepper to allow brine penetration.
Notes from My Kitchen
I prefer apple cider vinegar for these pickles because it adds depth of flavor and helps preserve the red color of the peppers. I left the stems on for presentation, following commercial jars. Regular-mouth pint jars work well—the shoulder helps hold peppers down so they don’t float. Two pounds of small cherry peppers fills four pints when packed tightly.
Quick Look at the Recipe
- Recipe Name: Pickled Cherry Peppers
- Method: Water bath canning (also suitable as refrigerator pickles)
- Prep Time: About 25 minutes
- Cook Time: About 10 minutes to heat the brine
- Canning Time: 10 minutes for half pints and pints; 15 minutes for quarts (increase for high altitude)
- Yield: About 4 pints when packed well
- Jar Size: Half pints, pints, or quarts; regular-mouth pints recommended
- Headspace: Pack peppers to 1 inch, then add brine to 1/2 inch
- Main Ingredients: Cherry peppers, 5% vinegar (cider or distilled), water, pickling salt, sugar (optional), and Pickle Crisp (optional)
- Difficulty: Easy
Choosing Cherry Peppers for Pickling
Cherry peppers may be hot or sweet but look similar. Check labels or ask when buying. Heat varies by plant and even by fruit; taste a tiny sliver before you start so you can adjust add-ins accordingly.
Smaller peppers (golf-ball size or smaller) pack more efficiently into pints. Select firm peppers with no soft spots or wrinkles. Fully red peppers are slightly sweeter than green ones. For best texture, process peppers within a day of harvesting and wear gloves when handling hot varieties.
Ingredients for Pickled Cherry Peppers
The ingredient list is short; the brine supplies most of the volume. The vinegar-to-water ratio must remain as stated for safe shelf-stable pickles, but salt, sugar, and flavorings can be adjusted to taste.
- Cherry peppers: Hot, sweet, or a mix. Small peppers stay whole with two slits each. Core and slice any peppers much larger than a golf ball.
- Vinegar: 5% acidity apple cider or distilled white vinegar. Do not reduce acidity.
- Water: Plain tap or filtered water.
- Pickling salt: Use canning/pickling salt to avoid cloudiness; adjust amount for flavor.
- Sugar: Optional; a small amount softens the edge of the vinegar.
- Pickle Crisp (calcium chloride): Optional but recommended to maintain crunch (about 1/8 tsp per pint).
Brine Strength and Substitutions
The brine is three parts vinegar to one part water (3:1). This ratio using 5% acidity vinegar is required for safe, shelf-stable pickles—do not reduce or dilute it. If you need more brine, make a fresh batch at the same ratio. Salt, sugar, and flavoring spices do not affect safety and may be adjusted to taste.
Optional Add-Ins for Pickled Cherry Peppers
Add-ins change flavor only and can be varied between jars so you can compare seasonings later. Common choices:
- Garlic: One peeled clove per jar. Garlic can sometimes turn blue or green in acid; it remains safe to eat.
- Bay leaf: One per jar for subtle warmth.
- Black peppercorns: A few whole peppercorns per jar keep the brine clear.
- Red pepper flakes: Add to the brine to increase heat uniformly across jars.
- Other whole spices: Mustard seed, coriander, or pickling spice in small amounts.
Step-by-Step Instructions
The peppers are packed raw. Heat only the brine in a saucepan and keep it hot while you fill the jars. Prepare the canner and preheat the water to around 140°F for a raw pack so it is warm when jars go in.
- Sort and wash the peppers. Discard any with soft spots. Taste a small piece to gauge heat.
- Measure the brine ingredients and any spices. Ready jars, lids, and canner. Use regular-mouth jars so the shoulder helps hold peppers down.
- Wear gloves for hot peppers and cut two slits in each pepper with a paring knife about 1/2 inch below the shoulder. These slits let trapped air escape and brine enter; fork pricks are not sufficient.
- Removing the tops is optional. The tops pop off easily without splitting the pepper; some prefer to remove seeds for milder jars.
- Bring the brine to a boil, stirring until salt dissolves. Place chosen add-ins in each hot jar. Pack peppers firmly to 1 inch headspace, tucking the top layer under the jar shoulder to reduce floating. Add Pickle Crisp if using.
- Ladle hot brine over the peppers to 1/2 inch headspace, work out bubbles around the slits, wipe rims, and apply lids and bands. Process jars in a boiling water bath: 10 minutes for half pints and pints, 15 minutes for quarts (adjust for altitude). Cool undisturbed 12–24 hours and check seals. Wait at least four weeks before opening for best flavor.
Canning Pickled Cherry Peppers
Canning is optional. Unprocessed jars make refrigerator pickles that keep for several months, but water bath processing makes them shelf-stable so you can store them in the pantry. Preheat the canner water for a raw pack and ensure jars are fully covered by at least an inch of water before bringing the canner to a full rolling boil. Start timing when the water reaches a hard boil.
Altitude Adjustments
Increase processing time above 6,000 feet:
- 6,000 feet or less: Half pints and pints 10 minutes; quarts 15 minutes
- Above 6,000 feet: Half pints and pints 15 minutes; quarts 20 minutes
Tips for Crisp Pickled Cherry Peppers
Start with fresh, firm peppers. Whole peppers need good texture to hold up in the jar and later when stuffed.
Keep slits short. Long cuts can cause a pepper to go soft during processing.
Use Pickle Crisp. A small amount of calcium chloride helps maintain crunch without affecting acidity.
Avoid over-processing. Follow the recommended processing time for your elevation; extra time softens peppers.
Ways to Use Pickled Cherry Peppers
Stuffing whole peppers is the main advantage of keeping them intact. After draining and patting dry, fill them with cream cheese, goat cheese, or a small cheese-and-meat combination and serve cold. Always stuff peppers after opening the jar.
Chopped pickled cherry peppers add bright heat and acid to sauces, salads, sandwiches, pizzas, and potato salads. Save brine from an empty jar for dressings or marinades, but do not reuse brine for canning another batch.
Storage and Shelf Life
Store sealed jars in a cool, dark place and use within 12 to 18 months. Remove the bands so a failed seal is obvious. Whole peppers mellow and develop flavor over several weeks; waiting closer to six weeks yields the best texture and taste, though four weeks is the minimum.
After opening, keep jars refrigerated with peppers submerged and consume within one to two months. Unprocessed refrigerator pickles last a couple of months in the fridge; if you later decide to make them shelf-stable, heat the contents, repack into hot jars, and process using the water bath method.
Yield Notes
Two pounds of small cherry peppers and about 4 cups of brine will typically fill four pints when packed tightly. Larger peppers reduce packing efficiency and may require more brine. If you need additional brine, mix it at the same 3:1 vinegar-to-water ratio.
Pickled Cherry Peppers FAQs
No. Small peppers can be pickled whole with two slits each. Seeds and pith contain most of the heat, so remove them if you prefer milder jars.
No. Use 5% acidity vinegar and maintain the 3:1 vinegar-to-water brine. Reducing vinegar or diluting with extra water compromises safety. Salt and sugar can be adjusted freely for taste.
Hot cherry peppers are usually mild and occasionally medium. Heat varies, so taste a pepper before pickling. Add red pepper flakes to the brine if you want a consistently spicier jar. Sweet cherry peppers have little to no heat.
Whole peppers can trap air in their hollow centers and float even after processing. Cutting proper slits, packing to 1 inch headspace in regular-mouth jars, and working bubbles out of the slits helps reduce floating. A small amount of float is not a safety issue if the jar sealed properly.
No. Stuffed peppers, especially those filled with cheese, meat, or oil, are not safe for water bath canning. Can plain peppers, then stuff them after opening and keep stuffed peppers refrigerated.
