Extension > Food > Food Safety > Preserving and preparing > Vegetables and herbs > Pickled hot peppers
Pickled hot peppers
Recommended Processes
Boiling water bath
Half pints or pints, 15 minutes
Ingredients
Hungarian, banana, chile, jalapeņo- 4 lbs. hot long red, green, or yellow peppers
- 3 lbs. sweet red and green peppers, mixed
- 5 cups vinegar (5%)
- 1 cup water
- 4 tsp. canning or pickling salt
- 2 Tbsp. sugar
- 2 cloves garlic
Yield: About 9 pints
Caution: If you select hot peppers, wear rubber or plastic gloves while handling them or wash hands thoroughly with soap and water before touching your face.
Procedure
Wash peppers. If small peppers are left whole, slash 2 to 4 slits in each. Quarter large peppers. Blanch in boiling water or blister in order to peel (see instructions for blistering in "Marinated Peppers"). Cool and peel off skin.
Flatten small peppers. Fill jars, leaving a ½-inch headspace. Combine and heat other ingredients to boiling and simmer 10 minutes. Remove garlic. Add hot pickling solution over peppers, leaving a ½-inch headspace. Adjust lids and process.
Reviewed by Suzanne Driessen, University of Minnesota Extension educator, 2010.
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