Canning Recipe for Dried Chilies

This recipe turns your dried chilies into a tangy, shelf-stable pickled chili mix—perfect for tacos, sandwiches, stir-fry, and more.

Yield:

4–5 half-pint jars

Ingredients:

• 4 cups dried chili peppers (use the types shown: red hot peppers, dried jalapeño or serrano slices)

• 4 cloves garlic, sliced

• 2 ½ cups white vinegar (5% acidity)

• 1 ½ cups water

• 1 tbsp pickling salt or kosher salt

• 1 tbsp sugar (optional)

• Optional (for flavor, per jar):

  • ¼ tsp coriander seeds

  • ¼ tsp mustard seeds

  • ¼ tsp black peppercorns

  • 1 bay leaf

Instructions:

Step 1: Prep Jars and Equipment

• Sterilize jars and lids by boiling for 10 minutes or running through a hot dishwasher cycle.

• Fill water bath canner and bring to a simmer.

Step 2: Rehydrate the Chilies Slightly (Optional)

• Place dried chilies in a heatproof bowl.

• Cover with boiling water and let sit for 15 minutes.
  This softens them slightly so they pack better and infuse the brine more.

If you prefer super crispy chilies, skip this step—but they’ll float more and absorb brine slowly.

Step 3: Prepare the Brine

In a pot, combine:

• 2 ½ cups vinegar

• 1 ½ cups water

• 1 tbsp salt

• 1 tbsp sugar (optional)

Bring to a boil and stir to dissolve.

Step 4: Pack the Jars

• Add spices and a garlic clove to each jar.

• Loosely fill with dried chilies (rehydrated or dry).

• Pour hot brine into each jar, leaving ½-inch headspace.

• Use a chopstick or debubbler to remove air bubbles. Adjust brine if needed.

Step 5: Seal and Process

• Wipe jar rims, apply lids, and screw bands fingertip-tight.

• Process in a boiling water bath for 10 minutes (adjust for altitude).

Let jars cool undisturbed for 12–24 hours. Check seals, label, and store in a cool, dark place.

Let Cure Before Using:

Wait 2–3 weeks before opening for the best flavor.

Notes:

• These will keep sealed for 12+ months.

• Once opened, store in the fridge and use within 2 months.

• Use the brine in marinades or salad dressings!