Pickled Products
Pickled Hot Peppers
Hungarian, banana, chile, jalapeño
4 lbs. hot long red, green, or yellow peppers
3 lbs. sweet red and green
peppers, mixed
5 cups vinegar (5%)
1 cup water
4 tsp.
canning or pickling salt
2 Tbsp. sugar
2 cloves garlic
Yield: About 9 pints
| If you select hot peppers, wear rubber or plastic
gloves while handling them or wash hands thoroughly with soap and water before
touching your face. |
Procedure: Wash peppers. If small peppers are left whole,
slash 2 to 4 slits in each. Quarter large peppers. Blanch in boiling water or
blister in order to peel (see instructions for blistering in "Marinated
Peppers"). Cool and peel off skin.
Flatten small peppers. Fill jars, leaving a ½-inch headspace. Combine and heat
other ingredients to boiling and simmer 10 minutes. Remove garlic. Add hot
pickling solution over peppers, leaving a ½-inch headspace. Adjust lids and
process.
Recommended Processes
(Pickled Hot Peppers)
| Boiling Water Bath |
Half-pints or
pints |
15 minutes |
Produced by Communication and Educational Technology Services, University of
Minnesota Extension.
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