Pickled Hot Peppers

Great on sandwiches, crackers, or straight up.  For those that love to add a bite to their meals, this one is the perfect addition.

All the mason jar recipes included in the canning recipe resource, including pickled hot peppers are adapted from the USDA Complete Guide to Home Canning.

Adapted from the USDA

• Hungarian, banana, chile, jalapeno

• 4 lbs hot long red, green or yellow peppers

• 3 lbs sweet red and green peppers, mixed

• 5 cups vinegar

• 1 cup water

• 4 tsp canning or pickling salt

• 2 tbsp sugar

• 2 cloves garlic

Yield: About 9 pints

Caution: Wear rubber gloves when handling hot peppers or wash hands thoroughly with soap and water before touching your face.

Wash peppers.  If small peppers are left whole, slash 2 to 4 slits in each.  Blanch in boiling water or blister in order to peel.  Quarter large peppers.  Cool and peel off skin.  Flatten small peppers.  Using a wide mouthed funnel, fill jars, leaving 1/2 inch headspace.  Combine and heat other ingredients to boiling and simmer 10 minutes.  Remove garlic.  Add hot pickling solution over peppers, leaving 1/2 inch headspace.  Adjust lids and process.