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pickled hot peppers

(1 rating)
wmnofoz avatar
Recipe by
Pam Ellingson
@wmnofoz
Wichita, KS

In response to Shirley's request to be saved from all the hot peppers her husband planted, here is the recipe from the Ball Blue Book 2011 edition for pickled hot peppers. Just remember to wear rubber gloves and be careful not to breathe the fumes.

(1 rating)
yield serving(s)
prep time 40 Min
cook time 10 Min
method Canning/Preserving

Ingredients For pickled hot peppers

  • 1 1/2 lb
    banana peppers
  • 1 lb
    jalapeno peppers
  • 1/4 lb
    serrano peppers
  • 6 c
    white vinegar
  • 2 c
    water
  • 3 clove
    garlic, crushed
  • ball pickle crisp (optional)

How To Make pickled hot peppers

  • 1
    Leave peppers whole or cut into 1 inch pieces. Mix together.
  • 2
    Combine Vinegar, water and garlic in a saucepan, bring to a boil and simmer 5 minutes. Discard garlic.
  • 3
    Pack peppers into sterilized jars leaving 1/2 inch headspace. Add Pickle Crisp to each jar per instructions if desired.
  • 4
    Ladle hot liquid over peppers leaving 1/2 inch headspace. Remove air bubbles and adjust two piece caps.
  • 5
    Process 10 minutes in a boiling water bath.
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