Italian Canned Pickled Hot Peppers Quick and Easy

These delicious Italian canned pickled hot peppers are fresh from the garden. A simple recipe for beginner home canning with a step-by-step process that is easy to follow. Simple basic steps to have your own canned Italian pickled hot peppers. 

This easy recipe is our family’s favorite way to preserve all the peppers we get in our garden. If you are processing the jars of hot peppers they will last long in the pantry or any cool place.  I know you will love them as much as we do. We make them semi-hot but you can adjust the spiciness by the number of hot peppers you add to the mix.

Quick & easy to make with simple ingredients. Use the water bath canning method to preserve for up to 2 years. Or you can just mix and refrigerate to eat right away.  Eat pickled Italian hot peppers in omelets or on hot dogs for a spiced up breakfast or lunch.

You can use your peppers from your garden or fresh peppers from the store. The recipe calls for a lot of peppers, a variety of peppers, sweet and hot. A great way to use extra peppers from the garden. 

Find all my top 5 canning recipes here: 5 Basic Garden Canning Recipes.

The Buonpane Family Italian Pickled Hot Peppers

Jim’s second cousin Pete whose real name is John, is an avid gardener and hand-in-hand with his gardening is his passion for canning.

This is one of his family pepper recipes, which he so generously passed on to our family. Pete gave us one of his jars years ago and we fell in love with the recipe. Pete gave Jim detailed instructions and we have been canning our own Pete’s Pepper every year.

Use peppers that are a variety of peppers, sweet/mild or hot depending on how hot you want your recipe. The peppers can be used as a side dish, a condiment, on charcuterie boards, or sometimes in our family, the peppers are just put on toast and eaten as a meal. 

These pickled peppers also pair exceptionally well with grilled meats such as juicy steak, succulent chicken, or flavorful sausages, adding a burst of spice and sweetness.

Supplies You Will Need: 

• Home Canning Jars (I recommend the wide mouth for this recipe)
• Canning Jar Lids & Bands (If you are using pre-used jars)
• Canning Funnel
• Canning Enamel Pot with Rack (Best price on a large pot with all the supplies)
• Secure Grip Jar Lifter (Must Have!)
• Pot Holders
• Hot Pad for your Counter
• Good Seasons Italian Salad Dressing & Recipe Mix

Ingredients for 9 Pint Jars of Italian Hot Pepper:

• 2 large gallons of Vinegar
• 1/2 cup of Salt
• 1 Peck of Mild Sweet Peppers
• 1/2 Peck Hot Peppers
• 2 cups of Extra Virgin Olive Oil
• 2 cups Canola Oil
• 2 envelopes of Good Seasons Salad Dressing, the dry mix
• 1 large head of Garlic

How to Make Italian Canned Pickled Hot Peppers

1. You will need  a variety of peppers: sweet banana peppers, 1/3 of the total amount of hot Hungarian peppers, two sweet bell peppers red or green peppers, white vinegar, garlic cloves, table salt, or sea salt, Good Seasons Italian dry salad dressing, canola oil, and extra-virgin olive oil,
2. You will also need, pint jars,  jar lids, and jar rims (bands).  
3. Make sure that the jars,  jar lids, and jar rims are standardized in the dishwasher, and keep them as clean as possible during this process.
4. If you do not have a garden or did not get enough hot peppers this year you can get all the ingredients at the local farmers market.
5. Harvest the peppers, wash peppers in cold water, clean out the seeds, and cut off the tops. Make sure to wear gloves and do not touch your face or eyes as the oil from the hot peppers can be very uncomfortable. 
6. If you want your peppers to be a little spicy leave a few of the seeds from hot peppers.
7. Slice peppers in a food processor to get a thin slice. 
8. Add the sliced pepper in a large pot or plastic container.
9. Add enough white vinegar until all the peppers are covered with the white vinegar.
10. Add a 1/2 cup of canning salt and mix. (Pete told up “a good amount” of salt)
11. Cover the pot or container and let sit out on the counter for 24 hours at a minimum.
12. The next day, have sterilized canning pint jars, lids, and rims ready.
13. Drain the peppers that soaked overnight and rinse with cold water.
14. In each jar, add the sliced peppers and pack the peppers full and tight. 
15. Mixed 2 cups of canola oil and 2 cups of virgin olive oil together in a 4-cup measuring cup. 
16. For each pint jar:
    • Add 1/2 teaspoon of Good Seasons dry Italian salad dressing.
    • Add 1/2 clove of garlic.
    • Fill the jars with the olive oil and canola oil mixture leaving a  1/4 inch at the top. 
    • Clean the tip of the jars with a paper towel.
17. Tap lightly on each jar to make sure that all the air bubbles are removed.
18. Seals and jars with the lids and rims.
19. Please the jars in a boiling water bath canner and water bath for 20 minutes.
20. Remove the jars from the water bath with the Ball Sure Grip Jar Lifter and cover them with a towel on a protective hot pad.
21. The jar lids will pop by the next morning to ensure that they are sealed. Any jar that does not pop, or does not move up and down when pressed did not seal and should be refrigerated and eaten in 2 weeks.

Preserving Homemade Goodness: Check Out the Treasury of Homestyle Canning Recipes

Canning our fresh food for winter not only brings joy and excitement to the kitchen but also offers numerous health benefits. It allows us to preserve the vibrant flavors and nutrients of seasonal produce, ensuring we have access to wholesome, homemade meals even during the colder months.

Print