Back Roads Sweet Peppers


This week Little Pond Farm supplied us with some beautiful peppers with all kinds of color variations, even some purple! We’re especially excited because it means we can make one of our favorite (and super easy) pickle recipes – Back Roads Sweet Peppers. Sweet and tangy, and a little like a caramelized onion, we can’t stop eating them out of the jar. But if you don’t feel like sitting on the couch and eating the whole jar (weird), then try them on a salad, on a BBQ sandwich, or with a hotdog and some mustards. These can be made in the refrigerator or in the canner, but remember, the refrigerator takes about a month for full flavor!


Makes approximately 4 pints jars (this recipe can be multiplied or halved to make more or less jars)

• 12-15 peppers of various sizes cut into fajita strips

In each jar:
• 2 tsp diced garlic
• 1 tsp black peppercorns

For the brine:
• 2 cups white vinegar
• 2 cups water
• 1 1/4 cup sugar
• 2 tsp pickling salt

Instructions for canning (see below for Quick Fridge Pickle Recipe):

1. Fill your canner about 3/4 full of water and place it on the back of your stove. Allow it to come to a boil.

2. Wash your jars, lids and rings in hot soapy water by hand. Place lids and rings on a dish towel on your counter or table.

3. Clean and prep the peppers. When we clean our vegetables, we let them soak in a vinegar bath of 1 gallon of water to 1 cup of white vinegar for 10 minutes. Chop the top off of your pepper and scoop out the seeds. Cut the pepper in half and further cut into strips. Mince the garlic for your jars.

4. Mix all brine ingredients listed above into a non-reactive sauce pan and bring to a boil.

5. While waiting, add the garlic and pepper into each jar. Then pack in your peppers tightly but not so tight you damage the peppers.

6. Once brine comes to a boil take it off the stove and stir for a minute.

7. Place the canning funnel on your first jar and ladle in brine leaving a 1 inch headspace. (1 inch headspace is the last line of the thread at the neck of the jar). Fill all jars this way.

8. With a damp cloth or paper towel wipe the rim of each jar.

9. Add lids and rings to each jar, closing each finger tight. You don't have to crank it down hard, just snug.

10. Once your hot water bath canner is at a full rolling boil, using canning tongs add jars to the canning rack then submerge canning rack into the pot.

12. Check and make sure there is at least 2 inches of water over the tops of the jars and that the water is at a full rolling boil.

13. Put lid on and process jars for 10 minutes.

15. When your timer is up remove lid and using jar lifter take jars out of the canner and place them onto the dish towel to cool overnight.

16. The next day check to make sure that the lids are sealed. Date jars and store in a cool dry place. If you have any lids that don't seal place in fridge for immediate use.

Quick Fridge Pickle Version:

Follow all instructions above from steps 2 to 9, then:

  1. Allow to cool over night on the counter. 

  2. Refrigerate next day. Allow to cure in the fridge for 2-4 weeks for maximum spice diffusion. 

Are you intimidated by the canning process? We don't want you to be! Canning is a preservation method used for hundreds of years, and we want you to feel confident doing it at home! We teach how to pickle, can, and jam in our workshops. Click here to find a class!