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Hot Pickled Peppers

Source of Recipe


From "The Canning Kitchen" by Amy Bronee



List of Ingredients



• 4 pounds fresh hot peppers (mostly banana peppers plus other narrow peppers for color)
  
• 4 cups pickling vinegar (7% acidity)
  
• 2 cups water
  
• ¼ cup pickling salt
  






Instructions



1. Rinse the peppers under cool running water. Trim off and discard the stem ends. Pull out and discard the ribs. Give each pepper a shake or rinse again to dislodge most of the seeds. Slice the peppers into rings â…› inch thick.
   
   
2. In a large pot, bring the vinegar, water and salt to a boil. Add the pepper rings to the pot and return just to a boil. Remove from the heat.
   
   
3. Using a slotted spoon, scoop the peppers equally into five clean 1-pint jars. Ladle the hot cooking liquid over the peppers, leaving a ½ inch headspace. Poke a non-metallic utensil inside each jar a few times to remove any air bubbles, topping up the cooking liquid if needed. Process in a boiling water bath canner for 10 minutes.
   
   Makes five 1-pint jars
   
   






Final Comments


Pale green banana peppers are mildly hot and turn yellow when pickled. Good choices to add to the mix are hot Fresno, poblano, or Anaheim peppers. For a milder mix, choose sweet mini bell peppers. For best flavor, wait at least 2 weeks before opening.