This is a prior post. You can do a search of the older posts by typing into the search box above the posts.
There is one for marinated peppers, too, that I hear is good.
PICKLED PEPPERS
Board: 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
There is one for marinated peppers, too, that I hear is good.
PICKLED PEPPERS
Board: 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
MsgID: 206055
Shared by: Linda Lou,WA
In reply to: ISO: pickling chile peppers by themselves
Board: Canning and Preserving at Recipelink.com
Shared by: Linda Lou,WA
In reply to: ISO: pickling chile peppers by themselves
Board: Canning and Preserving at Recipelink.com
- Read Replies (1)
- Post Reply
- Post New
- Save to Recipe Box
Reviews and Replies: | |
1 | ISO: pickling chile peppers by themselves |
Melanie in Wisconsin | |
2 | Recipe: Pickled Peppers |
Linda Lou,WA |
ADVERTISEMENT
Random Recipes from:
Preserving - Pickles, Relishes
Preserving - Pickles, Relishes
- Pickled Red Beets
- Pickled Peppers with Cabbage
- Pickled Asparagus
- Colorado Mix (Pickled Pepper Vegetable Blend)
- Microwave Pickles
- Sweet Pepper and Corn Relish (using frozen corn and red onion)
- Firecrackers (pickled baby carrots)
- Mustard Pickles (repost)
- Pickled Garlic
- How to Can Peppers, Marinated Peppers, and Pickled Hot Peppers (repost)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute