Pickled Hot Peppers

Photo by Marie R.
Adapted from allrecipes.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

cups

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

Adapted from allrecipes.com

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

  • 1/2

    tsp. salt into each jar

Directions

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 head space. 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.

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