Hot Pickled Peppers

Hot Pickle Pepper

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Hot Pickled Peppers
 

4 lbs hot peppers (Assorted colors)

3 lbs sweet red and green peppers

5 cups vinegar

l cup water

4 tsp canning or pickling salt

2 tbsp sugar

2 cloves garlic


Always wear rubber gloves when handling hot peppers wash hands thoroughly with soap and water before touching your face. Unless you're a masochist, Liberal or Democrat.

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.

Peppers may be blistered using one of the following methods:

Oven or broiler method:

Place peppers in a hot oven (40 degrees F) or broiler 6 to 8 minutes or until skins blister.

Range Top Method:

Cover hot burner, either gas or electric, with heavy wire mesh. Place peppers on burner for several minutes until skins blister.

Cool and peel off the skin. Flatten small peppers. Fill jars, leaving l/2-inch head space.

Combine and heat other ingredients to boiling in a non-reactive pan or pot [See: Reactive vs. non-reactive Cookware], and simmer l0 minutes. Then Remove the garlic.






Ball Complete Book of Home Preserving Paperback  April 14, 2006
by Judi Kingry - ISBN-13: 978-0778801313


Pour hot pickling solution over peppers, leaving l/2-inch headspace.

Adjust lids and process half-pints or pints l0 minutes in a boiling water canner.


   

 



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