Canning Cherry Peppers: Salt, Prep & Stuffing Safety

A canner asks: 1) Is regular salt okay vs. canning salt in a 3‑cup vinegar/3‑cup water/2‑Tbsp salt brine? 2) Cut tops & seed before canning? 3) Safe to stuff with vinegar‑based cabbage slaw before processing?

Salt

Canning/pickling salt is pure sodium chloride—no anti‑caking agents or iodine. Table salt contains additives that can cloud brine and darken peppers. Use canning salt for best appearance. It's inexpensive and widely available. If you must use table salt, reduce amount slightly (additives add volume).

Pepper Prep

• Leave whole with ¾‑inch stem for classic pickled cherry peppers.
• Or slit each pepper (small knife) to allow brine penetration—no need to seed unless you want less heat.
• Do not remove tops entirely—stem helps keep pepper intact.

Stuffing Safety

Do NOT stuff peppers before canning. Dense fillings (slaw) prevent heat penetration, creating botulism risk. Safe alternatives:

• Pickle peppers whole/slit.
• Pickle slaw separately (it's a relish).
• Combine at serving time.

Basic Pickled Cherry Peppers

1. Wash peppers; slit or leave whole.
2. Pack into hot sterilized jars.
3. Brining: 1:1 vinegar (5% acidity) : water + 1 Tbsp canning salt per pint. Add garlic, peppercorns, bay if desired.
4. Process in boiling water bath: 10 min (pints), 15 min (quarts) — adjust for altitude.

Enjoy crisp, safe pickled peppers!