How To Preserve A Whole Season Of Hot Peppers With Virtually No Work

It’s starting to really feel like fall here in the hills of Mendocino.  Over the course of two weeks we’ve transitioned from hot, dry, sunny September days to chilly October mornings where the fog hangs thick over the vineyards in the valley.Even though we’re transitioning into winter it still feels oddly like spring… after months of staring at dead grass and start thistle, it’s like a breath of fresh air to look at the ground and see actual green stuff coming up:

Around now, I try to be vigilant in keeping the all of the vegetables in the garden completely picked. It could theoretically frost at any time, and these days the farm is way too big to wait until a frost warning to start picking everything. (Also, if there’s a frost warning, it’s probably chilly as hell and I’d rather pick peppers on a sunny afternoon than in the dark, bundled up in winter clothes with mittens and a head lamp.)

I’m yearning for the post-frost relaxation that’s just around the corner. I’m way too busy for really complicated preserving projects, so I had to deal with these peppers in the fastest, most efficient way possible. Here’s everything I’ve learned in my years of preserving about how to get it done.


Hot peppers freeze really, really well. In general, I try to stick to one method of preservation, meaning that I don’t like canning out of the freezer. In my experience, canned goods taste the best when you get the produce from the field to the jar in as little time as possible.  Hot peppers are my exception, though. The advantage of freezing hot peppers (other than the time) is how much easier they are to work with when they’re frozen.

  • To freeze the peppers, either vacuum seal them or put them in thick ziploc bags designed for the freezer. Label and date and throw ’em in the freezer.
  • When you want to use them, don’t thaw them first. They’re much easier to seed and mince while they’re still rock hard, and since they’re so small they often thaw right on the cutting board when you’re working with them.  To seed the peppers, cut the stem end off first, then slice the pepper in half lengthwise, and then run a (gloved) finger down each half to brush the seeds out.
  • All hot pepper varieties freeze well, whether they’re thick or thin-skinned.
  • Note: Frozen peppers will lose a lot of their crunch, so the only project you won’t really be able to do later is make pickled peppers.


Thin-skinned red chilis dry very well, and look wonderful strung into ristras.  I love having all my projects hanging in the kitchen: garlic braids, bouquets of bay laurel and flowering marjoram, a few different varieties of dried pepper ristras, and maybe some edible flowers for tea like pineapple weed or calendula.

If you’re growing your own peppers, the seed catalogue often specifies if the varieties are good for drying. If not, look for varieties like cayenne or thai. Steer clear of jalapenos and other green chilis, or any of the mild Italian frying peppers- their flesh is too thick and will mold before it dries. Shopping at a farmers market, keep your eyes peeled for piles of red chilis.  This time of the year, you can usually get ridiculous deals for huge amounts of peppers.

For this project, you’ll need a relatively sturdy sewing needle and some fishing line.  Please note: This is not the traditional style of braided ristra from New Mexico, but rather the infinitely simpler and faster Busy Preserver Method.Thread your needle with fishing line. Measure out an arm-length or so of line. Push the needle through the top of a chili. Gently move the chili to the other end of the line, leaving a few extra inches. Tie the fishing line in a loop around the top of the chili so it stays in place. Now just thread the rest of the chilis onto the fishing line until you get a length that you like.  Tie a loop around the top chili to hold it in place.It’s important to hang the ristras somewhere quite warm and dry at first. If it’s sunny they can even go right out in the full sun. Once they’re fully dried they should last a year, or more. I put the dried peppers in all kinds of soups, stews, salsas and sauces. If you want to rehydrate them, place the chilis in a bowl and cover them with boiling water. Let them sit for 20 minutes, and they’ll be soft and ready to cook with.


Remember the thick-skinned peppers that don’t dry well? and all of those mild Italian frying peppers? This is a super fast pickle that you can make it you don’t want to freeze them.  This is my dad’s recipe, and it reminds me of sitting at the kitchen table with him while dinner cooked, drinking red wine, eating cheese and crackers and these pickles.  They look lovely on a big antipasti plate with salami, prosciutto, marinated artichoke hearts, and cheeses.

You’ll need: a few pint jars


  • Any peppers you have that you don’t want to freeze or dry: a combination of colors, shapes, and heat levels is nice for this. (Jimmy Nardello works particularly well in this pickle)
  • 2-3 peeled garlic cloves per jar
  • 3-4 green olives with pimento per jar (just snag a few from an open jar in the fridge. No crazy stuff like green olives stuffed with blue cheese! Just plain old martini olives)
  •  whole black peppercorns, 2-3 per jar
  •  Vinegar to cover all this, either apple cider or white vinegar, or a mixture of the two

Bring boiling water canner to a boil. Wash lids and jars in hot, soapy water.

Put some vinegar in a non-reactive pot and bring it to a boil. ((Yes, you have to estimate how much you’ll need to cover the peppers.) Wash your peppers.  Once the jars are sterilized, pack the whole peppers into hot jars with the olives, garlic and peppercorns. Cover the peppers with the boiling vinegar, leaving 1/2″ headspace. Use a chopstick to poke around and remove the air bubbles. Adjust the headspace. Wipe rims clean and put on the lids. Process 10 minutes.

A DIRTY, DIRTY TIME-SAVING SECRET: I make these almost every year and have never – not ever- processed them the way the USDA tells you too to make sure they’re safe. I just sterilize my jars in the oven, put the peppers in the jars, cover the peppers with boiling vinegar, put the lids on, and call it done.  The lids seal if you put them on while the vinegar is still piping hot. Technically this should be a refrigerator pickle and not a shelf-stable canned good, but we’ve been making it for years in my family and never had any problems…  Crazy. The USDA would say I’m going to die, but the pickles are crunchy and delicious every year.

P.S. There is a distinct lack of picture for this recipe! I haven’t made them yet this year but I will update the post with a picture when I do.


 I use almost all those frozen peppers for hot pepper jelly.  If you haven’t had it before, you must. It’s sweet, spicy, tangy and delicious. Try it with cream cheese and crackers.  I like making breakfast quesadillas with scrambled eggs, hot pepper jelly, cheddar cheese and cilantro. You can put it in a pot of chili and on warm cornbread with butter. You can turn it into a dipping sauce by melting it down and adding some chopped fresh herbs.  You can brush it onto steak for fajitas. You can stir-fry green beans and tofu with it. Pretty much anywhere you’d use hot sauce, you can use hot pepper jelly instead.  It’s that amazing.

There’s not really any need for me to write out the recipe, it’s in the pectin box. I’ve tried almost all of them: Ball (both high and low sugar), liquid Certo, Pomona’s. They’re all delicious.  If you want a nice low-sugar pepper jelly, I would recommend Pomona’s, a natural pectin available at most health-food stores.  The fun part is that you can really play around with the variety of peppers used in the recipe. All of the pectin boxes call for a certain amount of sweet bell peppers and a certain amount of hot peppers, but I adjust it for how I want the finished product to taste. The important part is that the recipe in the box will call for a certain amount of prepared peppers (e.g. 4 1/2 c.) and you need to match this amount with whichever types of peppers you decide to use. Don’t decrease or increase it, keep the ratio of peppers/liquid/sugar the same as what the original recipe calls for.

The possibilities are endless using the different pepper varieties and heat levels available. Make it fresh, if you want, but pulling the frozen peppers out in December to make jelly for holiday gifts makes for a really great afternoon project.

Happy preserving!

17 thoughts on “How To Preserve A Whole Season Of Hot Peppers With Virtually No Work

  1. I also dry my hot peppers as ristras. And I’ve had the same problem with thicker walled, bigger peppers molding and spoiling before they dry. I’m sure it works better in the southwest with dryer air and longer hotter days. I just slice up my aneheims, jimmy nardellos and the like and dry them on trays over the woodstove, or in the sun. It works fine. They make great chili powder and paprika when lightly toasted and ground in a coffee grinder.

    I also make hot sauce, pepperoncini and pimentos. All of them are fermented the same way, in mason jars with brine, and then stored sealed until I want them. I find that fermented peppers to be much tastier than vinegar pickled peppers, and it’s not much more work. I’ve never been able to get the true hot sauce and pimento and pepperoncini flavors without fermenting. Here is an old, rather long winded, article I wrote on that. for hot sauce, I like cayenne and limon. I also make NOT sauce out of fermented ripe sweet peppers like jimmy nardellos etc…

    One last thing I do, but it’s more work, is roast, peel and freeze the peppers in the little 1/2 cup mason jars. I just do a few of those. They’re great for certain dishes, like chili.

  2. I do it the lazy way, finely chop the hot peppers then pack them in narrow plastic bags and freeze them. To use, just break off a piece then put the rest back in the freezer. Same thing for bell peppers only cut in larger pieces. Ditto for cilantro when in season.

  3. I have Carolina reapers, Thai dragon, Scotch Bonnet- some of hottest. Usually make sauce mixed with less hot ones. Will these pickle well to make hot sauce later? For hot sauce I boil the peppers in vinegar then add to blender when cooled, add onions, garlic, spices, blend and bottle. Dr. Jay

  4. I have a fetish for red jalapeno jelly, though could not make it properly and depend upon my aunt for my annual requirement. I also love red and yellow bell peppers and wish to know any procedure to store them for long, as they are not available throughout the year, so thanks a ton for the post!

  5. I make pickles….really, really good pickles. In my recipe, each jar gets one habanero pepper (sometimes only half if it’s a big one). This gives the pickle brine a good bit of body and a slight kick. I don’t really like hot things so I don’t use hot peppers for any other purpose.

    This year I decided to grow my own peppers to put in my pickles. I have lots of ripe fruit on the plant and am trying to decide whether freezing them or drying them in the oven is the best option for me. I know you said frozen peppers don’t make good pickling peppers because they lose their crunch. But if I’m only using the hot pepper for the spice/body of my pickling brine, do you think freezing them would work? If so, how would you defrost them and handle them in order to pickle them later?

    If you don’t think this is a good idea, do you have any other suggestions for how I can store my hot peppers long term in order to use them when needed for my pickling parties?

  6. Pepper Jelly makes a great base for Asian Stir Fry, along with a bit of soy sauce. Also, recently I’ve blended it to my roasted red bell pepper puree and served over chicken breasts. Looking forward to adding this puree to my Pumpkin Soup (Kurbis Hokkaido Suppe) to make it both spicey and smokey.

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