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38 responses to “How to Preserve Peppers”

  1. Tim in Albion

    Sounds good – I might try that with some of the abundance coming from the greenhouse.

    Last year I fermented some, and I really recommend you give that a go as well; the result was spectacularly good! I roasted and peeled most, but not all, of the chillies (a mix of Fresno and Big Bomb), seeded them and chopped coarsely. Make a 3% salt brine (about 2T salt in a pint of water), pour a little of that into a jar, then pack the chopped peppers into the jar, adding brine if needed. Use a plastic lid and no gasket, so the fermentation gas can escape. Let it work for a couple of weeks and then puree the result, and store it in glass or plastic containers with as little airspace as possible. I used small plastic water or juice bottles, squeezing them to push the air out. There is still a little bit left from last year, and it is still very good.

  2. Jody


    Thanks so much for repeating (updating) this post as I am a new follower. It’s so nice to hear someone else describe their relationship to peppers so exactly like mine! I have always roasted peppers and then I freeze them until I have time to make something of them. This sounds interesting. I will try it! My favorite part though is finding out that they are not annuals! Hmmmmm Can I fit ONE MORE PLANT in my tiny sun porch? Time to build some shelves! I bring in Meyers Lemon, Ginger and Fig in the NC mountains, along with some herbs. Peppers too? We shall see!

  3. JayJay

    I dehydrate my peppers. And, no, they will not live in the house in winter in Kentucky!!

  4. Kathy Rumfelt

    Thanks, I never thought about potting my peppers and bringing in for the winter. I love to dehydrate lots of peppers. I cut them up and after they are dehydrated I either just add them dry in my salads (a nice crunchy topping) or add to recipes. So handy. I also cut them up and freeze on a tray before bagging, and use the frozen peppers in all kinds of recipes (chili, meatloaf, stews)

  5. Tom Warnock

    My favorite method is to roast them, then freeze them with the skin on in individual ziplock bags. The skins keep the peppers from freezer burning and they peel super easy after thawing out.

  6. Tomasz

    Here in Poland we preserve raw peppers with skin still on in vinegar with honey, salt, cloves, bay leaf, allspice and sugar.
    Works perfectly with almost any sandwich.

  7. Trish

    Tomasz ~ can you share the Polish pepper preservation recipe? MANY THANKS.

  8. Mick

    Thank you Hank Shawn! This is the most realistic way to preserve those gorgeous red roasted peppers I have come across in my quest to keep them the very best; love it! The sounds of Tomasz’s spices are intriguing and I too would appreciate learning the proportions. Please share if you check back with the site 🙂

  9. Ida

    If I don’t have enough fridge space for tons of jars of peppers, could I process and seal them in a water bath?

  10. Sheila

    …. also waiting for Tomaz’s Polish pepper preserving recipe …. I want to keep the skins on – and Tomaz, if you can share anything you have to offer about preserving other late summer veggies, it would be lovely to know! I like the honey aspect much better than processed sugar! THANKS!

  11. Juli J
  12. Natalie

    Just stumbled upon this recipe by luck – thank you, checking out the rest of the site now!

  13. DianeKirkland

    I made these several months ago with red, orange and yellow peppers and red wine vinegar. I used a California Blood Orange Olive Oil to seal the top. They are fantastic! Thank you for this recipe. Btw, I like the tiny hint of orange flavor so much that I will probably grate a little organic orange zest into regular olive oil when I run out of the bottle I have.

  14. kim baum

    I wonder if you could use part or all white truffle oil?

  15. Trisha

    Does anyone have a recipe for canned sweet red peppers? I buy them in the refrigerated aisle at the store. They are delicious on sandwiches. I would love to can my own. Thanks in advance!

  16. Glenda

    We live in Costa Rica.
    The plants grow crazy here.I have so many tiny red HOT peppers,I don’t know
    What to do with them all.How can I use them up?Please help me,I hate to just let them go bad
    Thank you,Glenda

  17. Tim

    Ida, No I wouldn’t recommend water bath canning either, but if your skills and knowledge are up to it, you could pressure can. Just know that you may lose some texture from doing so.

    Glenda, sounds like you need to find a market to sell your extra produce.

    Hank, I’m going to have to try to over winter some pepper plants. Like you, I keep trying to put out ever more plants each year. This last year I put out about a hundred plants and the very next day probably 75% of them completely disappeared. The culprit most likely was slugs. The rest of the world may be up in arms against ISIS but I’ve got my own backyard terrorists to deal with….

  18. Denise weaver

    I am in Australia. What is kosher salt and how do I need?

  19. Anne

    Is there really that much pepper juice generated from peeling and cleaning the peppers? What if there isn’t enough pepper juice to fill the jars? Do you just add water to the top of the peppers and then add the oil? Thanks for this recipe! Can’t wait to try it!

  20. Pat

    Thanks so much for the recipe and ideas, Hank!

    We just put together a couple of jars of pequillo peppers using your method, with a mixture of cider, rice, and red wine vinegars. They taste really yummy already…can’t wait to try them in the winter when the rains are coming down. (Hopefully! we’re in Northern CA too.)

    Planning on using the same method with some ripe Joe Parkers and Big Jims to compare them.


  21. Red Haired Girl

    These are the best! Perfectin pasta salad, on fresh garden salad and best on pizza. Get a half-baked pizza, bring it home, put your garden delights and local raised meat and top it off with these. mmmmmm. They really are good.

  22. mitsichic

    Do these have to be refrigerated or can I store them in the cupboard? If so how long would they keep in a darkened cupboard for? Thx

  23. Nanners

    how about using balsamic vinegar 6% acidity mixed with some white vinegar? (it’s what I have on hand)

  24. Jim

    I used Corno di Toro peppers from the garden. The first jar I used homemade red wine vinegar which was too overpowering. The subsequent jars I used a locally sourced white Balsamic vinegar. Absolutely over the top. I opened a jar for the family and they were amazed at how good these were. I wasn’t going to grow these peppers again but given the outcome, they will definitely be in future gardens.

    This is great food the way it was meant to be. A few ingredients and a few steps is all that’s needed.

  25. Dirk

    My general recipe for pickled peppers;
    I regularly pickled jalapeno peppers grown in my garden )hopefully red ripe!). Usually a couple gallons a year. I roast directly ON hot hardwood coal bringing them cold from the refrigerator. They were roasted until the skin blackened and then plunged immediately into ice and water to cool them.

    After rubbing off the blackened skins pack them in jars (I use one gallon). Mix 1/3 standard vinegar of your choice with 2/3 water. Add about 11/2-1/2/3 TBSP sea or pickling salt per half gallon of brine.

    Cover peppers with the brine and refrigerate. Mine lasted over a year this way (until all eaten)

  26. Anne

    I was given a 1 gallon can of roasted red peppers. can a separate into serving
    sizes and freeze them? use as needed. i am afraid when i open the can and use a few, the remainder might go to waste. Thanks,

  27. Iam Umason

    Thanks man these ideas seem great for home use. what If i want to preserve the paste how do I go about it?

  28. Sandi

    yum, thanks for the info! last year we grew 50 plants and still have a few yellow bells in the freezer, this year I have bought a boxfull of reds really cheap at the local produce store, will figure how to best preserve them,(NZ summer is December to April). One year I bottled tomatoes and peppers together the same way I do peaches, feijoas or apples. I grow and freeze runner beans too.

  29. Jean

    Can’t you get botulism?

  30. Nancy

    I jarred about 15 pints of roasted peppers last fall. I love them! I was a bit hesitant due to lack of traditional canning methods, but they are great. I’m very pleased and put them on anything! It was great fun roasting them over a fire too! thanks for the detailed instructions.

  31. L.H.

    Could you use Himalayan pink salt instead of kosher salt? Just wondering, since I have some.

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