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  • Writer's pictureThe Rough & Tumble

The Rumbly Tummy: A Peck of Piping Hot Pickled Peppers

I’m going to say this once and then I’m going to say it again. And I’m going to write it out in capital letters so you get the point. ALWAYS USE GLOVES WHEN CUTTING PEPPERS. ALWAYS.

Let’s go through a few scenarios:

You may think, “Oh, I just inherited this box of hot red peppers, it’ll be really easy to pickle them…” Stop and ask: DO I HAVE GLOVES?

Or you may have gotten to the end of your garden and still had a lot of peppers left over and thought “I’m gonna pickle the last of my pepper garden.” Before you pickle, ask yourself this simple question: DO I HAVE GLOVES?

Or maybe you’ve just been hanging out with an old roommate who puts these delicious store-bought pickled peppers on everything and you think to yourself “These are so good, but they’re like $5 a jar, I could probably make these myself.” So you rush through the farmers market getting the below listed ingredients and you get to the checkout line and are about to pay …BUT DO YOU HAVE GLOVES!? THIS IS NOT A JOKE!

It’s a very simple recipe that shouldn’t take you too long to make assuming you use gloves and don’t spend the rest of your evening attempting to get pepper oil out of your skin.

Hot Pickled Peppers



Hot red peppers (or jalapeños) as many as you have to pickle

1 to 1 white vinegar to water. For three jars of peppers (roughly 25 decent size peppers) we used 3 cups vinegar and 3 cups water.

1 TBSP salt per 1 cup vinegar/water

1/4 tsp turmeric (mostly for color)

1 clove crushed garlic per jar

Optional: mustard seed, pepper, to taste preference


  1. USING GLOVES, cut all of your peppers into rings and insert into jars. Crush clove of garlic and place in jar.

  2. Heat equal parts white vinegar/water, salt, turmeric on stove and pour over peppers.

  3. Seal jars and let sit until cool. If you’re not using a hot water bath to seal, refrigerate once peppers are cool.


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