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Hot Pickled Peppers

Chef.at.Home's picture
Ingredients
  Hot peppers 1 Pound (Red, Green Or Yellow)
  Water 3 Cup (48 tbs)
  White vinegar 1 Cup (16 tbs)
  Pickling salt 2 Tablespoon
  Sugar 1 Tablespoon
  Garlic 2 Clove (10 gm), minced
  Crushed dried red pepper 1⁄4 Teaspoon
Directions

Make 2 small slits in each hot pepper (wear rubber gloves to prevent burning hands).
Pack peppers into hot, clean pint jars, leaving 1/2-inch headspace.
If desired, place 1 head of the fresh dill or 1 1/2 teaspoons of the dillseed in each jar.
In saucepan combine water, white vinegar, pickling salt, sugar, garlic, and crushed red pepper; bring to boiling.
Pour hot pickling liquid over peppers, leaving 1/2 inch headspace.
Prepare lids according to manufacturer's directions.
Wipe jar rim.
Adjust lid on jar.
Process jars in boiling water bath for 10 minutes (start timing when water returns to boiling).

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Vegetable

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Average: 3.6 (13 votes)

8 Comments

Jo-Ann's picture
I have searched quite a while and this looks to be the easiest and best recipe. I do my own canning but this is the first year I am trying banana peppers.
JohHolc's picture
I prefer to fry my peppers in virgin olive oil and jar them to put on my cheese steak, hoagies, pizza, etc. etc. throughout the winter. Yum Yum!!
larry  smith's picture
I've been looking for a good pickling recipe. I want to pickle Australian Butch T Peppers,the hottest peppers in the world. I need to make sure the recipe it correct and this looks like a simple but good recipe.
Donna Sherban                         's picture
can i can other hot pickles with green bell peppers or red & yellow sweet peppers. can any pickles be combined together??
Anonymous's picture
Hi, I'm living in Japan now and my brother sent me a pack of jalapeno seeds and they are doing great, I bought this jar with a plastic cap, since I cant find canning jars over here, I cant heat that jar or it will break, so I'll run hot tap water over it for several minutes and boil my peppers with vinegar, salt,sugar,bay leaf and pour into that jar, let cool, then refridgerate Do you think this will be okay ? and how long should I expect them to last
Mama Kitty's picture
Hello from Missouri! Our son is in Japan too. Recipe sounds good. Use hot soapy water for washing jar/lid and rinse with hot water with a splash of vinegar in it. That will kill any soap residue/bacteria. I use white distilled vinegar 5%, (clear vinegar), has no true taste, allows what you are making flavors to come thru. Use bottled or distilled water too, that way no chemicals/elements to cloud the brine and possibly ruining the peppers. You can boil water for 5 minutes to decontaminate, but not sure where you are at; do bottled, won't take that much. The peppers should last indefinitely since they are 'cured'. Good 'rule of thumb': equal amounts of water/vinegar. Salt: use only canning,kosher,natural sea salt. nothing that has been 'iodized'. that will kill your peppers right off. best to have no salt than icky peppers. Here's a couple of recipes to look at. Just skip the canning process and put in back of frig. Try them minimum in 3 days if ya just can't wait. Let set in frig for 1-3 weeks for good curing. I've done both by frig and canning method. http://www.food.com/recipe/pickled-hot-jalapeno-peppers-10628 http://www.food.com/recipe/pickled-jalapenos-61702 Have fun and happy canning!
Jim in Japan's picture
Did you get my last comment Kitty ?
Anonymous's picture
Is this recipe correct when calling for 3 cups water to 1 cup vinegar? I have checked other recipes and the ratio is the other way around. 3c vinegar to 1c water. Just wondering. I hope it is correct because I used it this morning to pickle peppers and I would hate to have it be a missprint.