Pickled Peppers in CVap


A unique way to make pickled peppers is by using a CVap Cook and Hold Oven. The preservation of food is an important part of human history. In reality, people have been pickling for 1000s of years out of necessity. With the convenience of the global supply chain and a quick trip to the grocery store, the need for food preservation is not as detrimental to survival. Pickling is done for the flavor rather than the need. This culinary technique also allows chefs to extend the seasons of some of their amazing dishes. 

Right now, preservation is a major trend in the food world. The canning or jarring of vegetables or fruit is a tedious challenge for some. It is equally difficult to manage all the glass jars and lids in a kitchen as well. What CVap can do is remove the conventional boiling step out of the equation. By doing so, it can make pickling much safer and easier than the traditional method. 

Many factors are involved when canning items. For example, the level of acidity will affect your finished product. Excessive exposure to light can influence the quality of your preserve. Even the altitude of the region you are in can cause possible problems when you are pickling food. 

When you use CVap technology for preservation, you get the advantage of precise and accurate settings. Program your oven to the exact temperature you require and cook time to set the perfect canning scenario. Use the process below to use a Cook and Hold Oven to can pickled peppers. 


The Pickled Pepper Recipe


  • 6 cups of hot peppers, sliced (check notes)
  • 3 cloves of garlic, peeled and halved or crushed
  • 2 tablespoons sugar
  • 3 cups 5% acidity vinegar (any kind, I use white)
  • 2 cups of water
  • 2 tablespoons of Kosher salt (or canning salt)
  • Ball Pickling Crisp (optional)


  • Wash the jars, lids, and rings well with hot water and dish soap.
  • Set the Cook & Hold to 200 Food Temperature and 4 for Food Texture.
  • Loaded all the jars, open, facing up into the unit. In that same pan, place all the lids and bands for sanitation purposes.
  • Pack the hot peppers into the jars and add one clove of garlic to each jar. Feel free to push the peppers in a bit and pack them tight in there but make sure to leave about an inch of headspace. If you chose to use Pickling Crisp, now is the time to add it to each jar. Add 1/8 of a teaspoon to each pint jar or 1/16 of a teaspoon to each half-pint jar. 
  • To a small pot, add the vinegar, water, kosher salt, and sugar. Set the pot on the stovetop and turn the heat to medium-high. Bring the mixture to a boil and let it boil for a couple of minutes before removing from the heat. 
  • Ladle the hot pickling liquid over the hot peppers, make sure to leave 1/2 – 1 inch of headspace. Use the bubble remover to remove bubbles by scraping them along the inside of the jar. Then, use a clean, damp paper towel to clean the rim of the jar before centering the lid and closing the jar with the ring finger tight. 

Remove the jars from the CVap and let them cool at room temperature for 24 hours. Verify that the lids did not bubble and store the pickled peppers for about a week in a dimly lit room. Once you have completed all of these steps, the peppers are free to enjoy. Use these on tacos or in salsa or on a roast beef sandwich!

Pickling Perfection in a CVap

Preservation – in the forms of pickling, fermenting, smoking, curing etc. – are all ways to preserve the season you are working with. This allows chefs to provide the best products and extend the seasons.

How does this relate to CVap? If you have ever done any at-home vegetable canning, you know how difficult it can be. It is equally difficult to manage all those jars and lids in a restaurant kitchen. So I removed the conventional boiling of jars from the equation and used CVap technology instead. Pickling in CVap is much safer and easier because you are removing boiling water from the process.

Pickling Factors

Many factors are involved when canning items; acidity, altitude, head space, etc., to name a few. Because these variable factors can cause a canning process to go wrong, I will avoid providing a recipe. However, I will list the steps that I used to pickle vegetables and preserve clementines in CVap.

  • In the Cook & Hold Oven, I set the unit to 200 Food Temperature and 4 Food Texture. This gave me an overall temperature of 230°F. By doing so, I am able to ensure that all the bacteria are eliminated and the jars sanitized, and eliminating the processing step.
  • I brought my CVap up to temp and loaded all the jars, open, facing up into the unit. In that same pan, I placed all the lids and bands.
  • While the sanitation process was working, I prepared my pickling liquid and vegetables separately.
  • When I was finished with the vegetables and liquid I was able to remove the jars from the CVap and fill each.
  • When dealing with potentially hazardous foods, it is essential to keep the jars sanitized until they are ready to fill. By leaving them in the CVap, I was able to ensure the jars remained safely sanitized.
  • After they were filled, I placed the lids and bands on each jar (finger tight) and loaded them back into the CVap for the processing step. This last step is crucial to the canning process, enabling a tight seal.
  • When they came out, I left them to cool at room temperature for 24 hours. The lids did not bubble and a week later I got to pop open a jar and enjoy the vegetables I pickled.