Now you can enjoy pickled peppers year round with this easy four ingredient canning recipe. For this recipe, you can use jalapeno peppers, banana peppers, or whatever other hot peppers you have available.
Many of our hot peppers go into our homemade salsa (which has gotten hotter as the boys have gotten older), but I like to make up a batch of pickled peppers each year to use in tacos and enchiladas, or even to toss over the top of a roast when we want a little extra heat. Because hot peppers are not acidic, using a vinegar pickle allows them to be processed in boiling water bath canner.
I also have recipes for No Can Dill Pickles, Homemade Ketchup and Pickle Relish. Making your own condiments is a great way to avoid the stuff you don't want, like artificial colors and BPA (which anew study reveals is still in many canned foods).
The flavor of homemade condiments is brighter and fresher, too. My husband's not a relish fan, so the look on his face when he tried my homemade relish was priceless. He said, “I don't like relish – but this is good!” The no canning dill pickles are still crunchy. The ketchup tastes like ripe tomatoes instead of sugar, and the peppers have zing and heat.
Combine vinegar, water and garlic in a large sauce pot. Bring liquid to a boil; reduce heat and simmer about 5 minutes. Discard garlic.
Pack hot peppers into hot jars; leaving 1/4 inch headspace. Ladle hot liquid over peppers, leaving 1/4 inch headspace. Remove air bubbles. Wipe rim clean and seal with two piece canning lids.
Process pickled peppers 10 minutes in a boiling water bath canner. Makes about 5 pints. I prefer to pack mine in half pint and half cup jars, because we tend to go through a smaller amount of peppers at one time.
Note: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned. DO NOT touch your eyes or other sensitive areas with hot peppers. If you get pepper oils on your hands, coat affected areas with cooking oils (capsaicin is fat soluble) and wash with dish soap to help remove the oils. Alternatively, you may try scrubbing hands with alcohol, which can help dissolve and wash away the capsaicin.
Enjoy pickled peppers year round with this easy four ingredient canning recipe. Use your favorite mix of hot peppers or banana peppers.
Yield:5 pints1x
Category:Condiment
Method:Canning
Cuisine:American
Ingredients
UnitsScale
1 3/4pound assorted hot peppers
6cups vinegar
2cups water
3 cloves garlic, crushed
Instructions
Prepare boiling water bath canner, clean hot jars, and clean two piece lids.
Wash hot peppers. Leave peppers whole or cut into slices. If using different varieties, toss to blend so you have a mix of peppers in each jar.
Combine vinegar, water and garlic in a large sauce pot. Bring liquid to a boil; reduce heat and simmer about 5 minutes. Discard garlic.
Pack hot peppers into hot jars; leaving 1/4 inch headspace. Ladle hot liquid over peppers, leaving 1/4 inch headspace. Remove air bubbles. Wipe rim clean and seal with two piece canning lids.
Process pickled peppers 10 minutes in a boiling water bath canner. Makes about 5 pints.
I prefer to pack mine in half pint and half cup jars, because we tend to go through a smaller amount of peppers at one time.
Notes
When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned. DO NOT touch your eyes or other sensitive areas with hot peppers. If you get pepper oils on your hands, coat affected areas with cooking oils (capsaicin is fat soluble) and wash with dish soap to help remove the oils. Alternatively, you may try scrubbing hands with alcohol, which can help dissolve and wash away the capsaicin.
Nutrition
Serving Size:1/4 cup
Peter Piper Picked a Peck of Pickled Peppers
This photo is for my boys, who were not familiar with the pickled pepper poem. 🙂
Peter Piper picked a peck of pickled peppers; A peck of pickled peppers Peter Piper picked; If Peter Piper picked a peck of pickled peppers, Where's the peck of pickled peppers Peter Piper picked?
After all these years, I still can't say that thing very fast!
As always, comments, shares and pins much appreciated! Are you a pickler? Do you can or lactoferment your pickled veggies? What's your favorite veggie to pickle, or a recipe you'd like to have? Share your thoughts below.
You may also enjoy:
Pickled Dilly Beans with Garlic and Cayenne Pepper
Green Tomato Pickles
Pickled Cherry Tomatoes for Canning, Plus More Cherry Tomato Ideas
Pack peppers tightly into sterilized jars, leaving 1/2-inch headspace. For each 6 cups of brine, combine 5 cups vinegar, 1 cup water and 1 tablespoon pickling salt. Bring to a boil, reduce heat and simmer five minutes. Pour vinegar solution over peppers, leaving 1/8-inch headspace.
Pickles, including pickled peppers, can be made crisper by adding calcium chloride granules. Calcium chloride does not lower the acidity in the jar and is safer to use than lime. It is used in commercially canned pickles.
Boil vinegar, water, and sugar for 1 minute. Add peppers and bring to a boil. Place ½ clove of garlic and ¼ teaspoon of salt in each sterile half-pint jar, or double the amounts for pint jars. Add pepper strips and cover with hot vinegar mixture, leaving ½ inch (13 mm) of headspace.
Fill jars with peppers; add hot, well-mixed oil/pickling solution over peppers, leaving ½-inch headspace. Adjust lids and process half-pints and pints for 15 minutes in a boiling water bath at altitudes of less than 1000 feet.If at an altitude of 1001 to 3000 feet, process for 20 minutes.
Fruits: Apples, pears, fuyu persimmons, most stone fruits (peaches, plums, nectarines, cherries), pineapples. The classic ratio is super easy to remember and is easily scale-able depending on how many pickles you're making. It's 100% vinegar, 50% water, 25% sugar and 12.5% kosher salt by weight.
Small peppers may be left whole, but must be prepared in one of the follow- ing ways so the vinegar solution will penetrate them: Blanch whole peppers in water or steam for 3 to 5 minutes.
Peppers and Chiles: Choose your favorite small peppers based on your heat preference. Banana peppers and jalapeño peppers are relatively mild compared to the fire that is the hotter peppers like habaneros and serrano peppers, so chose wisely.
Unopened and kept in a cool, dark place (like a pantry), purchased pickled items will last years. Once opened, they should last about one year at near-peak quality. Homemade pickled items will last anywhere from 3-4 weeks to 2-6 months — depending on the recipe, method, and, well, who you ask.
Pickling peppers isn't difficult and if you process them using a water bath canner, the peppers are shelf stable and can be stored at room temperature. Just imagine pulling out a jar of homemade pickled peppers in the middle of the winter!
The first step in the process involves an overnight soak in a 10% salt solution. That firms up the peppers a bit, and draws out some moisture. It also reduces the heat level of the hot peppers if using them. After soaking in the salt water solution for 8-12 hours, I drain the peppers in a colander.
Most fruit preserves and pickles are sufficiently high in acid to be canned via a method called water bath canning, where jars are submerged in boiling water for a prescribed amount of time. This destroys any pathogens in the food, and creates a seal, thereby rendering the jars shelf-stable.
Fill jars with peppers, add hot, well-mixed oil/pickling solution over peppers, leaving a ½-inch headspace. Adjust lids and process for 20 minutes in a boiling water canner.
Drain the peppers, but reserve the brine. Add the fermented peppers to a food processor or blender, along with 1/2 cup of the brine and 1/2 cup vinegar. You can add more or less of each as desired to your preference. More brine will have more salty flavor, more vinegar will be more acidic.
Pour in white vinegar to cover all peppers. Cover with a plastic lid if possible, as the vinegar will gradually corrode metal lids. Store the jar in the back of your refrigerator for up to 12 months. The peppers will stay crunchy for a few months but will gradually soften.
A general rule is 2/3 vinegar to 1/3 water when making brine. This ratio will result in an acidic enough base for whatever vegetable you choose to pickle. Other recipes may have a lighter vinegar brine but you must follow the exact recipe when using those or risk spoilage.
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