pickled hot peppers

Name: Pickled Hot Peppers
Prep time: 40 min
Cook time: 10 min
Cuisine: American
Ingredients: 1 1/2 pound(s) banana peppers; 1 pound(s) jalapeno peppers; 1/4 pound(s) serrano peppers; 6 cup(s) white vinegar; 2 cup(s) water; 3 clove(s) garlic, crushed; - ball pickle crisp (optional)

(1 RATING)

62 Pinches

Pam Ellingson

Wichita, KS

Updated on Sep 8, 2011

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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prep time 40 Min

cook time 10 Min

method Canning/Preserving

yield makes 5 pints

Ingredients

1 1/2 pounds banana peppers
1 pound jalapeno peppers
1/4 pound serrano peppers
6 cups white vinegar
2 cups water
3 cloves garlic, crushed
- ball pickle crisp (optional)

How To Make pickled hot peppers

Step 1

Leave peppers whole or cut into 1 inch pieces. Mix together.

Step 2

Combine Vinegar, water and garlic in a saucepan, bring to a boil and simmer 5 minutes. Discard garlic.
Step 3

Pack peppers into sterilized jars leaving 1/2 inch headspace. Add Pickle Crisp to each jar per instructions if desired.
Step 4

Ladle hot liquid over peppers leaving 1/2 inch headspace. Remove air bubbles and adjust two piece caps.
Step 5

Process 10 minutes in a boiling water bath.
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