Pickled peppers are easy to preserve with a short process time, raw packed and no blanching. Just place peppers in the jar, add brine and process. I chop the peppers and remove the seeds and veins. If you prefer, leave the seeds attached in whole peppers or sliced rings. Leaving the seeds and veins intact will increase the heat.
This recipe can be used with any hot pepper, or with a mix of peppers. I use this recipe to preserve banana and jalapeno peppers.
|Wash, chop and remove seeds. Or if you prefer slice into rings or leave whole.|
Want lots of heat? Leave the seeds and veins intact.
|Place peppers into clean jars. I used gloves. That pepper juice is hot!|
Using my bare hands can make contact handling tricky. For days.
The white granules are Ball's Pickle Crisp. I'm trying it for the first time.
|Pour brine over peppers leaving 1/2 inch headspace.|
|Wipe rims, adjust lids and place in a boiling water bath.|
|After jars cool, remove rings, wipe down and store in a cool dry place.|
Pickled Hot Peppers
Adapted from The Ball Blue Book
Click here for step-by-step water bath canning information
Makes about 5 pints
2 3/4 lbs hot peppers
6 cups vinegar
2 cups water
3 cloves garlic, crushed slightly
Ball Pickle Crisp (optional)
Leave peppers whole or cut into 1-inch pieces. If using a variety of peppers, combine peppers. Combine vinegar, water and garlic in a saucepot. Bring mixture to a boil; reduce heat and simmer 5 minutes. Discard garlic. Pack peppers into jars leaving 1/2 inch headspace. Add Pickle Crisp, if desired. Ladle hot liquid over peppers, leaving 1/2 inch headspace. Adjust two-piece lids. Process 10 minutes in a boiling water bath canner.
Keep the conversation going! Follow me on Twitter.
Need one-on-one preservation help? Sign up for a Helpout.