Pickled Hot Peppers

By cwyorkiex3

By: Pam

"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."

Ingredients

• 1 1/2 pounds banana peppers, cut into 1 inch pieces
• 1 pound jalapeno peppers, cut into 1 inch pieces
• 1/4 pound serrano peppers, cut into 1 inch pieces
• 6 cups vinegar
• 2 cups water
• 3 cloves garlic, crushed
• 1 onion, chopped

Details

Adapted from allrecipes.com

Preparation

Step 1

1. 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.

2. 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.

3. 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.

I am posting this comment for those of you who like to make changes to your recipes.Also I also left the link so you could go look at the other reviews.They also said eating after making they have very vinegar taste to let the sit these are fabulous!


It was a really good starter recipe. I added a bit to the ingrients, pickling salt, and changed the cooking method a bit.....I added a few spices like dill and basil, for just a little extra and added all sorts of different peppers esp hotter ones like chili peppers to give it a bit of color and extra kick since the vinegar and cooking will take away the heat of the peppers. BTW, if you don't like the heat of the peppers, you can add a little oil to the bottom of the jars before filling and it will help to take away some of the kick of the peppers! I also put some pickling salt in the vinegar/water before boiling, just a TBSP or so. Takes away a bit of the sour taste some might get. I also filled the jars differently, making it a lot easier and a lot less dangerous in my opinion. Instead of actually cooking the peppers, onions, garlic, and spices with the Vinegar/Water; I stuff them into clean jars and poured the really hot vinegar/water mixture over them. I then re-cooked the jar with lids on to make them seal, like the recipe. This allowed the peppers to cook in the jars through the boiling process, but not lose as much heat and crunch. It was also a little easier in my opinion, allowing me to stuff my jar completely with the cool, just cut ingredients, instead of having to ladle and stuff hot peppers into the jars, making sure they were filled and not burning myself in the process. Hope that helps and thanks for the great idea!