Pickled Peppers


Do you like to warm up in the winter with a few slices of garden-fresh hot peppers? Or, if you don't like them, do you have friends who would like them for a gift? If you've planted any pepper plants at all, you are probably finding yourself with an abundance. This is my favorite recipe for preserving both whole peppers, such as jalapeno, habanero, tabasco, and serrano, and sliced banana peppers.

Pickled Peppers

2/3 C sugar

2 C cider vinegar

½ C water

2 tsp canning salt

Combine the above ingredients in a non-reactive pot and simmer for 5 minutes. Pack clean, hot canning jars with your peppers (whole or sliced), and to each half pint jar, add 2 T vegetable oil. Pour the simmering brine over the peppers, remove any air bubbles from the jar, wipe the rims, and cap with 2-piece lids. Process in a Boiling Water Bath for 10 minutes. Let set 3 weeks before eating (if you can!-I always open at least one jar early.); the flavor is better after it sets.

I usually make a double or triple batch of brine, and store the leftovers in a canning jar in the refrigerator. Then, next time I have a handful of peppers, I bring the brine to a boil in the microwave, and I'm ready to can.

Be sure to use caution when slicing hot peppers. Wear rubber gloves, and keep your hands away from your face.

Happy Canning!!

If you have questions, please post to the discussion area, or join our Preservers egroup at http://members.aol.com/preservers/group.... , where you will meet a lot of very helpful canners.....both experienced and not-so-experienced. And look for tasty recipes in which to use your garden produce in the other topic areas at www.suite101.com .

If you are always looking for new how-to's about canning, freezing, and dehydrating, and want to try new recipes, check out Home Food Preservers Magazine at http://members.aol.com/preservers/index.... Be sure to check this site for information on our newest publication, The Preserving Cook, a newsletter dedicated to cooking with what you've put up. It will be filled with oodles and oodles of good recipes for using all those goodies that you've canned, frozen and dehydrated.

The copyright of the article Pickled Peppers in Food Preservation is owned by Pier Jones. Permission to republish Pickled Peppers in print or online must be granted by the author in writing.

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