Pickled Hot Peppers

Gather

Ingredients

• 4 lbs hot long red, green, or yellow peppers
• 3 lbs sweet red and green peppers, mixed
• 5 cups vinegar (5%)
• 1 cup water
• 4 tsp canning or pickling salt
• 2 tbsp sugar
• 2 cloves garlic

Preserve

Instructions

1. 01

   Wear gloves while preparing the peppers. Cut 2 to 4 slits in small peppers that will remain whole; quarter larger peppers. Blanch them or blister at 400°F for 6 to 8 minutes (or over a protected range burner), then cool and peel. Flatten the small peppers.

2. 02

   Arrange the peppers in hot half-pint or pint jars, keeping ½-inch headspace.

3. 03

   Bring the 5% vinegar, water, salt, sugar, and garlic to a boil. Simmer for 10 minutes, then remove the garlic.

4. 04

   Cover the peppers with the hot liquid. Preserve ½-inch headspace, release air, recheck the fill, clean the rims, and add lids.

5. 05

   Boiling-water process half-pints or pints for 10 minutes at 0-1,000 ft. Use the elevation tool to add time above 1,000 ft.
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