Pickled Peppers Recipe - Cooking Index
Pickled Peppers Recipe - Cooking Index
| 1 lb | 454g / 16oz | Jalapeño peppers |
| 1 1/2 lbs | 681g / 24oz | Banana peppers |
| 1/4 lb | 113g / 4oz | Serrano peppers |
| 6 cups | 1422ml | Vinegar |
| 3 | Garlic cloves - crushed |
Leave peppers whole or cut into 1-inch pieces. Combine peppers. Place vinegar, 2 cups water and garlic in large pan. Bring mixture to boil; reduce heat and simmer 5 minutes. Discard garlic.
Pack peppers into hot jars, leaving 1/4-inch head space. Ladle hot pickling liquid over peppers, leaving 1/4-inch head space. Remove air bubbles with a chopstick or nonmetal spatula. Adjust lids. Process pints 10 minutes in boiling water canner.
Remove jars immediately and let sit on counter until cool. Press middle of each cap; if it does not bounce back, jar is sealed. If it does pop back, either store jar in refrigerator and eat soon or reprocess with new lid.
This recipe yields 5 pints.
Source:
My Front Porch (canning archive) at http://www.flash.net/~tinyt
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