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Pickled Peppers

Source of Recipe


Colorado State University Cooperative Extension






List of Ingredients



• 2 lbs. Hungarian or banana peppers *
  
• 2 lbs. sweet peppers, in strips *
  
• 1 lb. cherry peppers *
  
• 1 jalapeno pepper per jar (if desired, for hotness)
  
• 1 clove garlic per jar
  
• 6 cups vinegar
  
• 2 cups water
  
• 1 Tbsp plus 1 tsp pickling salt
  
• 1 Tbsp sugar (if desired)
  






Instructions



1. Wash peppers. Small peppers may be left whole with 2 small slits in each pepper. Core and cut large peppers into strips.
   
   
2. Pack one clove garlic and a variety of peppers tightly into clean, hot, sterilized jars, leaving 1/2-inch headspace.
   
   
3. Combine vinegar, water, salt and sugar. Bring to boil and reduce to simmer. Pour hot pickling solution over peppers, leaving 1/4-inch headspace. Remove air bubbles. Readjust headspace to 1/4-inch. Wipe jar rims. Add pre-treated lids and process in boiling water bath (10 minutes for altitudes of 6,000 feet or less; 15 minutes above 6,000 feet). For best flavor, store jars 5 to 6 weeks before opening.
   
   Makes 7 to 8 pints.
   
   * May use a variety of peppers to equal 5 lbs. (4 quarts)