Pickled whole hot peppers


3 lbs (3 to 5″) hot red, green or yellow peppers
3 cups distilled white vinegar
1 cup water
3 tbsp granulated sugar
1 tbsp pickling salt
4 cloves garlic

How to prepare

Wash peppers. Cut 2 to 4 small slits in each hot pepper. Blanch hot peppers in boiling water for 3 minutes. Immediately cool ice water. Drain well. Lightly flatten hot peppers with a wooden spoon. In a 3 quart saucepan, combine vinegar, water, sugar, and salt. Bring to a boil over medium-high heat. Boil for 5 minutes. Place 1 clove of garlic in each hot pint jar. Firmly pack peppers into jars, leaving 1/2″ head space. Immediately pour hot vinegar into jars, leaving 1/2″ head space. Carefully run a nonmetallic utensil down inside of jars to remove trapped air bubbles. Wipe jar tops and threads clean. Place hot lids on jars and screw bands on firmly. Process in boiling water canner for 10 minutes. Makes about 4-5 pints
remember: when handling hot peppers, wear plastic or rubber gloves or wash hands with soap an hot water before touching your face.

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