Hot Peppers

This is a recipe I received from my son's neighbor. Hope you enjoy it as much as we do.
Photo by Cathie S.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    bushel hot peppers such as Hungarian hots or wax peppers

  • 1

    gallon white vinegar

  • 2

    qts vegetable oil (NOT olive oil)

  • 2

    qts distilled water

  • 1

    lb no iodine salt

  • 4

    handfuls Oregano

  • 1 1/2

    heads garlic, hand chopped

Directions

Use fresh picked peppers so they are nice and firm. Remove stems and seeds, cut into 1/4 inch rings. Combine all of the ingredients in a large container, be sure to mix well so everything is combined then let it set over night. Note: at this point you can also add other vegetables such as pearl onions, cauliflower, carrots etc Have your jars, lids and rings sterilized and ready for filling, keep them hot. Put the peppers in the jars packing them medium tight, leaving 1/2" headspace. Be sure to release any air bubbles. Wipe the rims of the jar before putting on the lids and rings. Screw lids on very tight. Peppers will be ready to eat in 2 to 3 weeks.

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