PICKLED HOT PEPPERS RECIPE RECIPES

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PICKLED HOT PEPPERS | ALLRECIPES



Pickled Hot Peppers | Allrecipes image

These pickled peppers are great in salads or to serve alongside a meat dish. These can be made less spicy by removing the seeds from the peppers.

Provided by Pam

Categories     Pickles

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 10 cups

Number Of Ingredients 7

1 ½ pounds banana peppers, cut into 1 inch pieces
1 pound jalapeno peppers, cut into 1 inch pieces
¼ pound serrano peppers, cut into 1 inch pieces
6 cups vinegar
2 cups water
3 cloves garlic, crushed
1 onion, chopped

Steps:

  • Place the banana peppers, jalapeno peppers, and serrano peppers into a large pot. Add the vinegar, water, garlic, and onion. Bring to a boil, then reduce heat to medium-low, and simmer for 5 minutes.
  • Ladle peppers into sterile jars, and fill to the top with the liquid, leaving 1/4 inch headspace. Tap jars on the counter to remove air bubbles. Place two piece lids on the jars.
  • Place jars in the rack of a large, canning pan, and fill with enough water to cover the jars completely. Bring to a boil, and boil for 10 to 15 minutes. Refrigerate jars after opening.

Nutrition Facts : Calories 11 calories, CarbohydrateContent 2.1 g, FatContent 0.2 g, FiberContent 1 g, ProteinContent 0.5 g, SodiumContent 3.1 mg, SugarContent 1 g

PICKLED HOT CHERRY PEPPERS RECIPE | MARTHA STEWART



Pickled Hot Cherry Peppers Recipe | Martha Stewart image

Quart-size jars work best for packing a lot of peppers. Use the pint-size jar to put up a small batch to serve over cheese.

Provided by Martha Stewart

Categories     Gluten-Free Recipes

Yield Makes 2 quart-size jars and 1 pint-size jar

Number Of Ingredients 8

2 pounds hot cherry peppers, washed well and dried
6 garlic cloves, halved
3 dried bay leaves
3/4 teaspoon whole black peppercorns
4 cups white-wine vinegar (at least 5 percent acidity)
1 1/3 cups water
1/4 cup sugar
1 1/2 teaspoons coarse salt

Steps:

  • Trim cherry pepper stems. Divide peppers, garlic, bay leaves, and peppercorns among 2 quart-size and 1 pint-size sterilized glass jars.
  • Bring vinegar, water, sugar, and salt to a simmer in a medium saucepan over medium heat. Cook until sugar dissolves. Pour hot pickling liquid over peppers, leaving 1/4-inch headspace at tops. Can in water bath for 15 minutes.

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