I try really hard to make sure there are pictures with every recipe, but sometimes I find that there are recipes that many of you want to see but I don’t think that I would ever use in my pantry. I don’t want to exclude anything especially since there are so many people out there with huge gardens or just in need of particular types of recipes. I am finding that peppers are coming in for many people and I had posted a recipe for pickled peppers. Since I don’t grow them I wanted to at least share a safe recipe. Thanks to Lacie on my Facebook site I now have a fantastic picture to go with the recipe. She did a great job on the peppers and the picture is beautiful.
Pickled hot peppers
- 4 lbs Hungarian, banana, chile, or jalapeno peppers
- 3 lbs sweet red and green peppers mixed
- 5 cups vinegar 5% acidity
- 1 cup water
- 4 t. kosher salt (or pickling salt)
- 2 T. sugar
- 2 cloves garlic
- Caution: wear rubber gloves and do not touch your face while handling or cutting hot peppers. Wash your hands thoroughly with soap and water before touching your face.
- Wash peppers. If small peppers are left whole, slash 2 to 4 slits in each. Quarter large peppers. Blanch in boiling water or blister skins on tough skinned hot peppers using one of these two methods:
- Oven or broiler method - Place peppers in a hot oven (400 degrees F) or under the broiler for 6 to 8 minutes until skins are 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.
- After blistering skins, place peppers in a pan and cover with a damp cloth. You can also put them in a zip loc bag or paper bag. Cool for several minutes, peel off skins. Flatten small peppers. Quarter large peppers.
- Fill hot jars with peppers, leaving ½ inch headspace. Combine and heat other ingredients to boiling and simmer 10 minutes. Remove garlic.
- Add hot pickling solution over peppers, leaving ½ inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims, add hot lids/rings and process in water bath for 10 minutes at a full boil.
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