Best pickled peppers recipe

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    Pickled Hot Peppers

    Hungarian, Banana, Chile, Jalapeno

    • 4 lbs hot long red, green, or yellow peppers
    • 3 lbs sweet red and green peppers, mixed
    • 5 cups vinegar (5%)
    • 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.

    Please read Using Boiling Water Canners before beginning.

    If this is your first time canning, it is recommended that you read Principles of Home Canning.

    Procedure: Wash peppers. If small peppers are left whole, slash 2 to 4 slits in each.

    Pickled pepper brine recipe

    Quarter large peppers. Blanch in boiling water or blister in order to peel. Peppers may be blistered using one of the following methods: Oven or broiler method: Place peppers in a hot oven (400ºF) or broiler for 6-8 minutes or until skins blister.

    Range-top method: Cover hot burner, either gas or electric, with heavy wire mesh. Place peppers on burner for several minutes until skins blister. Cool and

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