Next Steps in Pickling
Turn Up the Heat
Welcome to the second chapter of our pickling series, where we turn up the heat with a bold twist on preservation! In our first lesson, From Garden to Jar: Pickling Fundamentals, we explored the essentials of transforming fresh produce into tangy, long-lasting treats using vinegar or brine. Now, we’re diving into Spicy Pepper Pickles, a quick-pickling recipe that blends crisp Kirby cucumbers with a fiery medley of banana peppers, jalapeños, and aromatic garlic scapes.
This recipe introduces a thrilling balance of heat and tang, with banana peppers offering mild, sweet spice, jalapeños delivering a familiar kick, and Chinese five-spice peppers. You’ll also work with garlic scapes, the curly green shoots from garlic plants, which add a subtle garlic flavor and satisfying crunch.
Perfect for beginners and seasoned picklers alike, these spicy pepper pickles are a zesty addition to snacks, sandwiches, or side dishes. Let’s get started and ignite your pickling passion!
Spicy Pepper Pickles Recipe
This recipe transforms crisp cucumbers and a medley of spicy peppers into tangy, fiery pickles. Perfect as a snack, sandwich topping, or zesty side. Yields about 2 quarts.
Ingredients
2 lbs pickling cucumbers (Kirby or similar, small, firm, unwaxed), sliced into 1/4-inch rounds or spears
1 cup white vinegar (5% acidity)
1 cup apple cider vinegar
2 cups water
1/4 cup kosher salt (non-iodized)
1/4 cup granulated sugar (adjust to taste for sweeter or tangier pickles)
4 garlic scapes, trimmed and cut into 4-inch lengths
2 banana peppers, sliced into 1/4-inch rings
2 jalapeño peppers, sliced into 1/4-inch rings (seeds included for extra heat, or removed for milder flavor)
2 Chinese five-spice peppers, sliced into 1/4-inch rings
4 garlic cloves, peeled and smashed
1 tablespoon mustard seeds
1 tablespoon black peppercorns
1 teaspoon dill seeds (or 4 fresh dill sprigs)
1/2 teaspoon red pepper flakes (optional, for additional heat)
1 small onion, thinly sliced (optional, for extra flavor)
2-4 clean quart-sized mason jars with lids
Equipment
Large pot for boiling brine
Sterilized mason jars and lids
Tongs or jar lifter
Clean kitchen towels
Instructions
Prepare the Jars: Wash and sterilize mason jars and lids by boiling them in water for 10 minutes or running through a dishwasher cycle. Keep warm to prevent cracking when filling with hot brine.
Prep the Vegetables: Wash cucumbers, garlic scapes, banana peppers, jalapeños, and Chinese five spice peppers thoroughly. Slice cucumbers into 1/4-inch rounds or spears. Cut garlic scapes into 4-inch lengths. Slice peppers into 1/4-inch rings. If using onion, slice thinly.
Make the Brine: In a large pot, combine white vinegar, apple cider vinegar, water, kosher salt, and sugar. Bring to a boil over medium-high heat, stirring until salt and sugar dissolve. Reduce heat and simmer for 5 minutes.
Pack the Jars: Divide garlic cloves, mustard seeds, black peppercorns, dill seeds (or sprigs), and red pepper flakes evenly among the jars. Pack each jar tightly with cucumbers, garlic scapes, banana peppers, jalapeños, and onion (if using), leaving 1/2-inch headspace at the top.
Add the Brine: Carefully ladle hot brine into each jar, covering the vegetables and leaving 1/2-inch headspace. Use a clean knife or chopstick to remove air bubbles by gently stirring inside the jar. Wipe jar rims with a clean, damp cloth to ensure a good seal.
Seal and Store: Place lids on jars and screw on bands until fingertip-tight. For refrigerator pickles, let jars cool to room temperature, then refrigerate for at least 48 hours before eating (best after 1 week). For shelf-stable pickles, process jars in a boiling water bath for 10 minutes, ensuring they’re fully submerged. Cool for 12-24 hours, checking for proper seals (lids should not pop when pressed).
Enjoy: Store refrigerator pickles in the fridge for up to 1 month. Shelf-stable pickles can be stored in a cool, dark place for up to 1 year. Refrigerate after opening. Serve as a spicy condiment or snack.
Tips
Adjust the jalapeño seeds or red pepper flakes to control heat level.
For sweeter pickles, increase sugar to 1/3 cup; for tangier, reduce to 2 tablespoons.
Pickles develop deeper flavor over time; wait at least 1 week for optimal taste.
The Final Bite
This Spicy Pepper Pickle recipe demonstrates how the foundational skills from basic pickling can be elevated with creative ingredient combinations and bold flavor profiles. The marriage of tangy vinegar brine with spicy peppers creates pickles that are far more complex than anything you'll find on store shelves.
Remember that pickling is as much about patience as it is about technique. While these fiery pickles are technically ready after 48 hours, their full flavor potential develops over the course of a week. The peppers mellow slightly while the cucumbers absorb those aromatic spice notes, creating a perfectly balanced final product.
As you continue your pickling journey, don't be afraid to experiment with heat levels and spice combinations. The beauty of home pickling lies in customizing flavors to your exact preferences. Next time, consider adding a splash of rice vinegar for subtle sweetness, or try incorporating fresh ginger for an extra layer of warmth. Your pickle repertoire is just beginning to expand.
Cari Ann Carter is a multi-faceted entrepreneur whose passion for sustainable living and design has flourished across several successful ventures. As the creative force behind DIY Designer Homestead, she has cultivated an expanding Instagram following through her authentic home design content, organic gardening expertise, and signature floral arrangements. Her professional foundation rests on the Cari Ann Carter Group, a respected real estate company with 26 years of experience offering comprehensive design, build, and renovation services, as well as property staging and curated home events.
Cari Ann is now expanding her vision with the launch of Fresh Roots Living.