Pickled Hot Peppers

By AuntieLo

Preserving Method: Water Bath Canning


★★★★★ 5 out of 5 stars.
morprussell
· 8 months ago
Just what I was looking for


We had lots and lots of jalapenos in our garden this year. This recipe made it easy to preserve them and be able to enjoy them during the winter months. Unfortunately they are so good that I'm eating them quickly. I'm not sure they will last me thought the winter. I will definitely use this recipe to preserve my jalapenos next season.

Ingredients

• 2-3/4 lbs banana, jalapeno, or serrano peppers (or combination of these varieties)
• 6 cups vinegar (5% acidity)
• 2 cups water
• 3 cloves garlic, crushed
• Ball® Pickle Crisp (optional)

Details

Servings 5
Adapted from freshpreserving.com

Preparation

Step 1

Makes about 5 pints

LEAVE peppers whole or cut into 1-inch pieces. Mix peppers together if using multiple varieties.

COMBINE vinegar, water, and garlic in a large saucepot. Bring mixture to a boil; reduce heat and simmer 5 minutes. Discard garlic.

PACK peppers into hot jars, leaving 1/2 inch headspace. Add Ball

WIPE rim and adjust two-piece caps. Process 10 minutes in a boiling-water canner.

(Note: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.)