Pickled Hot Peppers Recipe

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Pickled Hot Peppers

Pam Ellingson

By
@wmnofoz

In response to Shirley's request to be saved from all the hot peppers her husband planted, here is the recipe from the Ball Blue Book 2011 edition for pickled hot peppers. Just remember to wear rubber gloves and be careful not to breathe the fumes.


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Rating:

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Serves:

makes 5 pints

Prep:

40 Min

Cook:

10 Min

Method:

Canning/Preserving

Ingredients

1 1/2 lb
banana peppers
1 lb
jalapeno peppers
1/4 lb
serrano peppers
6 c
white vinegar
2 c
water
3 clove
garlic, crushed
ball pickle crisp (optional)

Directions Step-By-Step

1
Leave peppers whole or cut into 1 inch pieces. Mix together.
2
Combine Vinegar, water and garlic in a saucepan, bring to a boil and simmer 5 minutes. Discard garlic.
3
Pack peppers into sterilized jars leaving 1/2 inch headspace. Add Pickle Crisp to each jar per instructions if desired.
4
Ladle hot liquid over peppers leaving 1/2 inch headspace. Remove air bubbles and adjust two piece caps.
5
Process 10 minutes in a boiling water bath.

About this Recipe

Course/Dish: Other Side Dishes
Main Ingredient: Vegetable
Regional Style: American