Tangy Pickled Pepper Rings Recipe for Zesty Snacks and Toppings

Pickled Pepper Rings — Make a few jars of these tangy, crisp pickled pepper rings. They’re perfect for gifting, serving at parties or game nights, and delicious alongside cold cuts or sandwiches.

This recipe was kindly shared by Lovefoodies supporter Cathy Kopp, who grows a variety of fruits and vegetables in her garden.

Cathy used Hungarian Hot Wax peppers (similar to banana peppers), the same style often found on Italian subs or pizza. You can adapt the brine and technique to other vegetables, making this a flexible recipe for preserving a bumper harvest.

Recipe credit: Cathy Kopp

Instructions

1. Combine the vinegar, water, sugar and turmeric (if using) in a saucepan and bring to a boil, stirring until the sugar dissolves.
2. Wash the peppers. Slice into rings and remove seeds as desired for milder jars.
3. Place a clove of garlic, 1 tsp pickling salt, 1 tsp vegetable oil and optional dill into each sterilized pint jar.
4. Pack the pepper rings tightly into the jars.
5. Pour the hot brine over the peppers, leaving ¼ inch headspace. Remove air bubbles and adjust headspace if needed.
6. Wipe jar rims clean, apply lids and process in a hot water bath for 10 minutes (adjust for altitude if necessary).
7. Remove jars and let cool undisturbed. Check seals before storing. Refrigerate any jars that did not seal.

Storage and Serving Tips: Allow jars to rest at least a few days for the flavors to develop. Pickled pepper rings keep for several months in a cool, dark pantry when sealed properly; once opened, refrigerate and use within a few weeks. Use them on sandwiches, charcuterie boards, salads, or as a zesty snack.

Safety Note: This recipe was contributed by a reader and is not independently tested by Lovefoodies. Always follow USDA home canning guidelines to ensure safe preservation.

Recipe Card

Pickled Pepper Rings

Yield:
3 pint jars

Prep Time:
20 minutes

Cook Time:
10 minutes

Total Time:
30 minutes

Quick, versatile pickled pepper rings made with Hungarian Hot Wax peppers. Great for sandwiches, platters and gifting.

Ingredients

• 3 lbs Hungarian Hot Wax peppers

For the brine:

• 2 cups white vinegar
• 2 cups water
• ½ cup sugar
• Turmeric (optional, a small pinch)

For each pint jar:

• 1 clove garlic
• 1 tsp pickling salt
• 1 tsp vegetable oil
• Optional: small head of fresh dill

Instructions

1. Bring the vinegar, water, sugar and optional turmeric to a boil.
2. Wash and slice peppers into rings, removing seeds if preferred.
3. Add garlic, salt, oil and optional dill to sterilized jars and pack peppers in tightly.
4. Pour hot brine over peppers, leaving ¼” headspace. Wipe rims, seal jars.
5. Process in a boiling water bath for 10 minutes. Let cool and verify seals.

Nutrition Information

Yield: 3 pint jars
Serving Size: 1 pint jar
Amount Per Serving (approx.):
Calories: 175
Total Fat: 2g
Sodium: 204mg
Carbohydrates: 34g
Sugar: 33g

Nutrition information is approximate.

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