The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Aug. 16, 2009
This is the best recipe for pickled peppers I have found. I just used the banana peppers. The amount of vinegar is perfect. I am so glad I tried it.Thanks so much. I give this recipe five stars. sweetfern39
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The reviewer gave this recipe 3 stars. This recipe averages a 4.52 star rating.
Reviewed: Jul. 14, 2009
I thought the peppers were pretty good but tasted really sour from the vinegar. After opening the jar I added some pickling salt and they tasted much better. I will make this again but next time I will add salt during the cooking process.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Feb. 16, 2009
These were FABULOUS! Much better than I expected. I did add a little olive oil and fresh basil for extra flavor and I did not crush the garlic, I halved it or quartered it so that there were nice big chunks in there. We waited 6 months before opening. I can't wait to make more and give them away as gifts. I will definitely be growing more hot peppers this year.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.52 star rating.
Reviewed: Feb. 15, 2009
Mine turned out mushy - not the right texture for pickled peppers. Any suggestions?
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Cooking Level: Intermediate

Home Town: Kidron, Ohio, USA
Living In: Massillon, Ohio, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.52 star rating.
Reviewed: Nov. 15, 2008
Simmering for five minutes turned the peppers to mush. I tried it a second time just adding boiled liquid to the jar full of peppers and it came out just right.
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Cooking Level: Professional

Home Town: Santa Monica, California, USA
Living In: San Gabriel, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Nov. 14, 2008
This was our first experience with pickling peppers from our garden. The recipe was easy to follow and we love our peppers! Thanks for the great recipe for beginners like us!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Nov. 4, 2008
This is a good recipe for pickled peppers, I use steam distilled water,not tap water ,some oregano,celery sliced thin,I cut the peppers 1/4 inch to 1/2 and I add slices of carrots. also sometimes I leave the peppers whole also.
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Cooking Level: Professional

Home Town: Glen Ellyn, Illinois, USA
Living In: Sarasota, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Sep. 6, 2008
I love this. It's very hot, but very tasty! A great way to use those fresh hot peppers from the garden.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Jul. 11, 2008
easy to do and i used ingredients from my garden
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Oct. 15, 2007
One of the better recipes I've tried. The peppers came out pretty good.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Aug. 29, 2007
I made a double batch of these today which yielded 7 qts for later and 1 1/2 qt for the fridge. They are a big hit!! I added 1/2 c. olive oil,1 1/2t.basil and 1 lb. baby carrots per batch. Easy and awesome flavor. Can't wait to taste the ones that are for later, they say the flavour really blends well. Awesome recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Aug. 23, 2007
Made this using whole red chili peppers in place of the serrano peppers. I cut the banana peppers in 1 inch chunks and sliced the jalapeno peppers. They looked so pretty in the jars. My husband could barely wait until it was time to open a jar. They were very good and we've enjoyed them on pizza, salads, & sandwiches.
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Cooking Level: Expert

Living In: New Creek, West Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jul. 13, 2007
A very simple and easy recipe. I use it to pickle banana peppers from my garden. I never seem to get enough peppers to do large batches so I scale down this recipe to do one jar at a time and then I refrigerate shortly afterward. Sometimes I will cut up new peppers and put them directly in the previous, already being used, jar and it turns out well. Great flavour overall and I hope to plant more next year just so I can use this recipe again and have more!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Feb. 26, 2006
This was very easy and simple. As one of the others stated that soon after the taste is OK but when you let them "age" they are excellent.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Feb. 9, 2006
I scaled this recipe down quite a bit and only used the little green hot peppers. We eat this along with a lot of the asian dished I prepare. My husband and mother-in-law absolutely love this stuff. Have some tissue ready...it will cleanse your sinuses.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Dec. 13, 2005
Simply wonderful...I used habanero peppers instead of serrano. It made a beautiful jar! And everyone loved it. As it sits it gets better. Definately my favorite recipe for peppers!! ANd so easy to boot!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Oct. 6, 2005
Whew! I made these with a bunch of jalapenos and 2 cayenne peppers. I did throw in some evoo and fresh herbs as suggested by another reviewer. I also threw in some cherry tomatoes and green onions after I removed the pan from the heat -- I think you could pickle alomost anything in this mixture. I had some of the mixture left that wouldn't fit in the jars, so I added some more peppers for a few minutes, added 1/4 c. sugar and 1 T. salt, tossed it in the blender, and made some kickin' hot sauce. Simple recipe and pretty in the jars, too.
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Photo by Allrecipes

Cooking Level: Expert

Living In: Geneva, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Sep. 14, 2005
This is an absolutely fabulous and easy recipe. I can hardly make enough because everyone that tries it wants a jar to bring home!!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 4, 2005
I added a little olive oil and basil for extra flavor. Awesome recipe!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 17, 2004
These turned out quite well, but just a bit too vinegary. Maybe increase spices a bit to compete with the vinegar? Note: I initially wrote this review quite soon after canning the peppers. Now, 9 months later, I can say that these peppers are EXCELLENT!
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