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Pickled Hot Peppers
Pickled Hot Peppers
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
775 minutes
Create zesty pickled peppers for salads and sandwiches. Control spice level by deseeding peppers.
Ingredients:
  • 1.5 pounds banana peppers, cut into 1 inch pieces
  • 1 pound jalapeno peppers, cut into 1 inch pieces
  • 0.25 pound serrano peppers, cut into 1 inch pieces
  • 6 cups vinegar
  • 2 cups water
  • 1 medium onion, chopped
  • 3 cloves garlic, crushed
Instructions:
  • Prepare all your ingredients.
  • Check five pint-sized jars for cracks and rust on rings, removing any that are damaged. Place the jars in simmering water while preparing the peppers. Clean new lids and rings in warm soapy water.
  • Add banana peppers, jalapeño peppers, and serrano peppers to a big pot.
  • Combine the vinegar, water, onion, and garlic in a pot and bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer for 5 minutes.
  • Carefully transfer the peppers and liquid into hot, sterilized jars, leaving a 1/4 inch space at the top. Gently release any air bubbles by running a clean knife or thin spatula along the inside of the jars. Use a moist paper towel to wipe the rims clean. Secure the lids tightly by screwing the rings on top.
  • Position a rack at the bottom of a spacious stockpot and fill it halfway with water. Bring the water to a boil and use a jar lifter to lower jars spaced 2 inches apart into the boiling water. Add more boiling water if necessary to ensure jars are covered by at least 1 inch. Allow the water to return to a rolling boil, cover the pot, and preserve for 10 to 15 minutes.
  • After removing the jars from the stockpot, allow them to cool for 12 to 24 hours with some space in between each jar. Press the center of each lid to check if it is sealed properly, then remove the rings and store the jars in a cool, dark place for later use.
  • Chill in the refrigerator after opening, then savor and relish!

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