This recipe for canning hot pickled peppers is great on sandwiches, crackers or served on its own. For those that love to add a little bite to their meals, this canned treat is the perfect addition.
Ingredients You Will Need:
Hungarian, banana, chile or jalapeno peppers
4 pounds hot long red, green or yellow peppers
3 pounds sweet red and green peppers, mixed
5 cups vinegar
1 cup water
4 teaspoons canning or pickling salt
2 tablespoons sugar
2 cloves garlic
Yield: About 9 pints
Caution: Wear rubber gloves when handling hot peppers and wash hands thoroughly with soap and water before touching your face.
Wash peppers. If small peppers are left whole, slash two to four slits in each. Blanch in boiling water or blister in order to peel. Quarter large peppers. Cool and peel off skin. Flatten small peppers.
Using a wide mouthed funnel, fill jars, leaving ½ inch headspace. Combine and heat other ingredients to boiling and simmer for ten minutes. Remove garlic. Add hot pickling solution over peppers, leaving ½ inch headspace. Adjust lids and process.
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