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Recipe(tried): Pickeled Hot Peppers

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I have been pickeling peppers for a long time now and everyone loves mine.
All you have to do is pack your peppers in hot jars. You can cut them in rings
or whole.(If you do them whole cut 1 inch slits in each pepper). If you like them to be a little less hot, all you do is cut them in half from the stem end to the tip. Scrape out all the seeds and cut out the vains. (A little warning USE RUBBER GLOVES!!! If you don't your hands may burn for hours!) Cut into strips and pack into hot jars. For a pickled pepper bring equal parts of white vingar and water (I use spring water) with 1\2 teaspoon canning salt for each cup of liquid to a boil. Pour over peppers to 1\2 inch head space, clean rim and seal. Process in boiling water bath for 8 minutes for pints and 12 minutes for quarts. You must let them set up for about 2 or 3 weeks to get the right taste. You can do any kind of peppers this way. My husband loves the jalopeno and chille peppers this way too. You can also add 1\4 cup sugar and leave out the salt for a sweet and sour hot pickeled pepper. Either way is really good. If you don't like the sour taste just pack your jars and fill with boiling water, process as above. If you need help just e-mail me!



MsgID: 20326
Shared by: Rowena
In reply to: RE: Hot Banana Peppers
Board: Canning and Preserving at Recipelink.com
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