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Pickled Hot Peppers




Source of Recipe


Marla


Recipe Introduction


Caution: Wear rubber gloves when handling hot peppers or wash hands thoroughly with
soap and water before touching your face.




List of Ingredients




Pickled Hot Peppers


4 lbs hot long red, green or yellow peppers
3 lbs sweet red and green peppers, mixed
5 cups vinegar
1 cup water
4 tsp canning or pickling salt
2 tbsp sugar
2 cloves garlic

Recipe






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

Blanch in boiling water or blister in order to peel. Quarter large peppers.

Cool and peel off skin. Flatten small peppers. Using a wide mouthed funnel, fill jars, leaving
1/2 inch headspace. Combine and heat other ingredients to boiling and simmer 10
minutes.

Remove garlic. Add hot pickling solution over peppers, leaving 1/2 inch
headspace.

Adjust lids and process.


Yield: About 9 pints