Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Pickled Hot Cherry Peppers 3.0 (306) Close Yield: Makes 2 quart-size jars and 1 pint-size jar Quart-size jars work best for packing a lot of peppers. Use the pint-size jar to put up a small batch to serve over cheese. Directions Trim cherry pepper stems. Divide peppers, garlic, bay leaves, and peppercorns among 2 quart-size and 1 pint-size sterilized glass jars. Bring vinegar, water, sugar, and salt to a simmer in a medium saucepan over medium heat. Cook until sugar dissolves. Pour hot pickling liquid over peppers, leaving 1/4-inch headspace at tops. Can in water bath for 15 minutes. Cook's Notes Unopened pickled hot cherry peppers can be stored at room temperature for up to 1 year.