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Pickled Hatch Peppers & Onions

5 from 1 vote


  • 5 lrg hatch chiles
  • 1 lrg onion
  • 3 cups water
  • 3 cups 5% acidity white vinegar
  • 3/4 cup sugar
  • 3 tbsp kosher or canning salt


  • Slice hatch peppers length wise and remove membrane and seeds
  • slice pepper halves into strips
  • slice onion in half and then slice into strips
  • toss peppers and onions together to mix well
  • For the brine, put remaining ingredients into a pot and bring to a medium boil
  • place peppers and onions into sterilized jars
  • add brine to jars, filling to 1/2 inch head space
  • Debubble the jars, wipe the rims, add the lids and rings
  • place jars into steam or water bath canner, process for 10 minutes
  • See this link for canning instructions
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