61 pickled pepper recipes

Crunchy pickled green beans canned with fresh dill, garlic, mustard seed, and a touch of cayenne. This classic dilly bean recipe yields 7 pints of tangy, snackable preserved beans.

The variety of spices in this recipe help create a wonderful aroma in the kitchen. Can be used in place of any seasoning or marinade!

Homemade pickled Jerusalem artichokes (sunchokes) with dill, caraway, mustard seed, garlic, and chili peppers. A crunchy, tangy canning project for preserving your fall or early spring harvest.

Bold apple chutney with garlic, fresh ginger, and hot chilies. Simmer tart apples until mushy, then add pear strips that stay intact for texture. Makes 8-10 pints for canning.

Homemade chili sauce for canning made from 25 fresh tomatoes, red peppers, onions, and apple cider vinegar with allspice and brown sugar. A tangy-sweet condiment for preserving summer's harvest.

Classic yellow mustard pickles with cucumbers, gherkins, pearl onions, cauliflower, and red peppers in a turmeric-mustard brine. Old-school preserving-kettle recipe that stocks a pantry.

Southwestern beef and bean burger wraps with quick guacamole, pepper jack, and salsa rolled into whole-wheat tortillas. A 25-minute broiled burger with refried beans mixed into the patty for extra flavor and fiber.

Classic bread and butter pickles with that sweet-tangy crunch you remember from grandma's kitchen. Cucumbers, onions, and bell peppers cured in a spiced vinegar brine with mustard seed, turmeric, and celery seed.

A rich and delicious dish made with potatoes, succulent ham, pickled jalapeno peppers and pimento-stuffed green olives.

Italian giardiniera pickled vegetables with red peppers, cauliflower, wax beans, squash, radish, carrots, and onion in a basil-garlic brine. Water-bath canned for long pantry storage.

A gallon-jar fermented vegetable pickle with cauliflower, green beans, peppers, onions, green tomatoes, and olives cured in a garlicky dill brine. Ready after 10 days of room-temperature fermentation.

Jalapeno squash casserole with yellow summer squash, sharp cheddar cheese spread, cream of mushroom soup, and a buttery breadcrumb topping. A spicy Southern side dish.

Rolled stuffed chicken wraps a whole boned bird around hot Italian sausage and garlicky spinach, roasts it skin-wrapped, and slices spirals over a bell-pepper jalapeño sauce.

Preserve summer's bounty with this big-batch pickled vegetable recipe. Carrots, cauliflower, green beans, peppers, celery, and olives in a tangy vinegar brine with mustard seed and turmeric. Makes 20 pints.

Slow cooker baked beans from scratch with bacon, molasses, pineapple chunks, dill pickles, and green olives. A tangy, smoky, loaded side dish that simmers all day long.

Baked marinated tofu over saucy cabbage with tomato paste, dill, currants, and minced pickle, served on rice. A hearty vegetarian main with Eastern European flair.