PICKLING CHILI PEPPERS RECIPES

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 Side Dish Sauces and Condiments Canning and Preserving Recipes Pickled

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 10 cups

Number Of Ingredients 7

Ingredients

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 PEPPER RECIPE FOR HOME CANNING

Pickled Pepper Recipe for Home Canning image

This quick pickled pepper recipe allows you to preserve peppers with water bath canning. Sweet peppers will result in a tasty topping for adults and kids alike, while adding hot peppers to your pickled mix will obviously increase the heat.

Provided by Ashley Adamant

Total Time 0S

Prep Time 0S

Cook Time 0S

Number Of Ingredients 6

Ingredients

5 Cups Diced Peppers, Mix of Hot and Sweet
5 Garlic Cloves
2 Cups Cider Vinegar
1 Cup Water
2 tsp Canning Salt
1 tsp Sugar

Steps:

Begin by preheating your water bath canner.
Divide chopped peppers between 5 half pint jars and top each jar with a garlic clove.
Bring Vinegar, Water, Salt and Sugar to a boil in a saucepan.
Pour the brine over the peppers in each jar, leaving 1/2 inch headspace.
Process in a water bath canner for 10 minutes. (15 minutes for 1000-6000 ft elevation.)

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