The original Hot Pickled Peppers Recipe mixes sweet and hot peppers together, but Shannon doesn’t usually do that. Instead, she uses this for banana peppers and jalapeño or other hot peppers. Try it! (This recipe is adapted from The Homestead Canning Cookbook.)
Hot Pickled Peppers Recipe
The original Hot Pickled Peppers Recipe mixes sweet and hot peppers together, but Shannon doesn't usually do that. Instead, she uses this for banana peppers and jalapeño or other hot peppers. Try it!
Ingredients
- 8 pounds hot peppers (jalapeno, banana, Hungarian wax, etc.)
- 5 cups vinegar
- 1 cup water
- 4 tsp. canning salt
- 9 cloves garlic
Instructions
- Wash peppers. Wearing gloves, cut larger peppers in half or in quarters. (Leave small peppers whole, but make 3-4 slits through the skin or else flatten them.)
- Put 1 clove of garlic in each jar. Fill jars with peppers, leaving 1/2" headspace.
- Combine brine ingredients and bring to boil. Simmer for 10 minutes.
- Ladle hot brine over peppers, leaving 1/2" headspace.
- Fill water bath canner halfway with water. Place the canner on your largest burner, and turn on the heat so the water is very hot but not boiling. Place your filled jars into the canner's rack.
- Lower the rack with the filled jars into the canner. Add simmering water if needed to cover the jars by 1 to 2 inches. Turn the heat to medium-high, place the lid on the canner, and bring the water to a full rolling boil.
- Process pints for 10 minutes at 0 to 1,000 feet elevation; 15 minutes at 1,001 to 6,000 feet elevation; 20 minutes above 6,000 feet.
Liked this recipe & want more tasty home canning ideas? Check out The Homestead Canning Cookbook from a Certified Master Food Preserver. Includes 150 delicious, safe recipes!
