pickled peppers
I have been making these since I was a kid, helping Grandmother can hers. You can use the peppers & the juice on beans, fried potatoes, anything really that you like. I also use the juice on greens.
prep time
cook time
method
Canning/Preserving
yield
Ingredients
- - *any peppers you choose
- - cider vinegar
- - 1 tsp. canning salt per quart
How To Make pickled peppers
-
Step 1Heat the vinegar on top of stove to a boil.
-
Step 2Pack peppers in clean hot jars, but don't pack tight.
-
Step 3*I have done this with several types of peppers, but rememeber, the hotter the pepper, the hotter your juice will be. I prefer the long thin ones like in the jar pictured on the right.
-
Step 4Pour the hot vinegar over peppers in jars & add 1 tsp. canning salt per quart. Seal.
-
Step 5Let set at least 1 month before using.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Appetizers
Category:
Other Sauces
Category:
Vegetable Appetizers
Keyword:
#PEPPERS
Keyword:
#pepper
Keyword:
#juice
Keyword:
#pickled
Ingredient:
Vegetable
Culture:
American
Method:
Canning/Preserving
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes