Pickled Hot Peppers
Preserving Method: Water Bath Canning
Makes about 5 (16 oz) pint jars
The ease of this recipe will have you preserving your garden surplus of hot peppers in no time!
You will need
- 2-3/4 lbs banana, jalapeño, or serrano peppers (or combination of these varieties), whole or cut into pieces
- 6 cups vinegar (5% acidity)
- 2 cups water
- 3 cloves garlic, crushed
- Ball® Pickle Crisp Granules (optional)
- Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.
- Combine vinegar, water, and garlic in a large sauce pot. Bring mixture to a boil; reduce heat and simmer 5 minutes. Discard garlic.
- Pack peppers into a hot jar, leaving 1/2 inch headspace. Add pickle crisp to each jar, if desired.
- Ladle hot brine into a hot jar leaving a ½ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
- Process jars 10 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.