Pickled hot pepper strips
Source of Recipe
lpinkmountain ----"Summer in a Jar" by Andrea Chesman, Williamson Publishing, 1985
Recipe Introduction
I made little half pint jars of mixed pickled peppers, a mix of yellow banana, hot red cherry, and green jalepeno, although occasionally I had a red jalepeno to throw in. They are awesome as a snack, one jar will do ya.
Pickled hot pepper strips
(You can use any type of small pepper, or a mix of several types). These are not very hot because you remove the seeds and the white pithy ribs, which have the heat. If you want more heat, leave the pith on.
For each pint of peppers, heat 1 cup white vinegar and 1/2 cup water in a nonreactive saucepan. (I can these in little half pint jars, so you'll have to do the math when you decide what size jar you'd like and how many you have. Since the spices listed below are for pints, just half the amounts for 1/2 pints.)
Into each hot, sterilized jar, place 1 garlic clove, 1/2 tsp. mustard seeds, 1/2 tsp pickling salt, and 2 cups hot pepper strips/chunks. Fill with the hot brine, leaving 1/2 inch headspace. Be sure to remove any air bubbles that are trapped inside the jar. Seal. Process in a bioling water bath for 5 minutes.
I don't measure the peppers, I just take out the seeds and pith, then cut them into shapes that fit together in the jar as full as I reasonably can get them. I like to mix red, yellow and green peppers.
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