Hot Pickled Peppers

Mixing up spicy and sweet peppers balances out the heat level and creates a palatable combo. 

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Makes: 4 cups (1L) servings
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All You Need

  • 1 banana pepper, thinly sliced into rings
  • 1 cubanelle pepper, thinly sliced into rings
  • Half bell pepper, cored, seeded and thinly sliced
  • 4 whole Thai chilies
  • 1 finger chili, thinly sliced into rings
  • 1 jalapeno, thinly sliced into rings
  • 1 habanero chili pepper 2 1/2 cups (625 mL) distilled white vinegar
  • 2 1/2 cups (625 mL) distilled white vinegar
  • 1/2 cup (125 mL) water
  • 1/2 tsp (2 mL) Club House Mustard Seed
  • 1/4 tsp (1 mL) Club House Whole Black Pepper
  • 1/4 tsp (1 mL) McCormick Gourmet Allspice Whole or Caraway Seed
  • 1 Club House Bay Leaf
  • tsp (20 mL) granulated sugar
  • 2 tsp (10 mL) kosher salt or pickling salt


  1. Pack jars with peppers and chilies.

  2. Brine: Combine vinegar, water mustard seed, peppercorn, allspice, bay leaf, sugar and salt in medium saucepan. Bring to boil; reduce heat and simmer for 10 minutes. Pour into jars, pressing to submerge pickles.

  3. Let cool to room temperature; cover and refrigerate for 24 hours before serving. Refrigerate for up to 2 weeks.

  4. Tip: Use gloves when handling chilies and be sure to scrub the cutting board with baking soda or lemon juice and coarse salt to rid of all spice.

  5. Tip: Add some of the vinegar to your salad dressing for a kick of flavour.


Need a little inspiration? We’re ready with a few suggestions.