Recipe: Pickled Peppers

It will depend upon your peppers how hot they are.

PICKLED PEPPERSBoard: Canning and Preserving at Recipelink.com
From: Linda Lou,WA 7-12-2005

2 pounds Hungarian or banana peppers*
2 pounds sweet peppers (in strips)*
1 pound cherry peppers*
1 Jalapeno per jar (if desired for hotness)
1 clove garlic per jar
6 cups vinegar
2 cups water
1 tablespoon plus 1 teaspoon pickling salt
1 tablespoon sugar, if desired

Wash peppers. Small peppers may be left whole with two small slits in each pepper. Core and cut large peppers into strips.

Pack one clove garlic and a variety of peppers tightly into clean, hot, sterilized jars, leaving 1/2-inch headspace.

Combine vinegar, water, salt and sugar. Bring to boil and reduce to simmer. Pour hot pickling solution over peppers, leaving 1/4-inch headspace.

Remove air bubbles. Re-adjust headspace to 1/4 inch. Wipe jar rims. Add pre-treated lids and process in boiling water bath. For best flavor, store jars five to six weeks before opening.

Process pints or half pints 10 minutes, quarts, 15 minutes.

*Note: May use a variety of peppers to equal 5 pounds (4 quarts).

Yield: Makes 7 to 8 pints