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Pickled Peppers

Ingredients
  Long pepper 4 Quart (red, green or yellow, Hungarian, Banana or other varieties)
  Canning salt 1 1⁄2 Cup (24 tbs)
  Water 4 Quart
  Sugar 1⁄4 Cup (4 tbs)
  Prepared horseradish 2 Tablespoon
  Garlic 2 Clove (10 gm)
  Vinegar 10 Cup (160 tbs)
  Water 2 Cup (32 tbs)
Directions

Cut two small slits in each pepper.
Dissolve salt in 4 quarts water.
Pour over peppers and let stand 12 to 18 hours in a cool place.
Drain; rinse and drain thoroughly.
Combine remaining ingredients in a large sauce pot.
Simmer 15 minutes.
Remove garlic.
Pack peppers into hot jars, leaving 1/4-inch head space.
Bring pickling liquid to a boil.
Pour hot liquid over peppers, leaving 1/4-inch head space.
Remove air bubbles.
Adjust caps.
Process half pints and pints 10 minutes in boiling water bath.

Recipe Summary

Cuisine: 
Fusion
Method: 
Boiled
Ingredient: 
Pepper

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4 Comments

Anonymous's picture
how do you keep peppers crunchy when canning
Radzie's picture
Adding a bit of Calcium Chloride, or otherwise termed in cooking as pickle crisp, may help. Alum also does the same function, if I am not wrong. However, you may have to do a research on the quantity to add. Also, refrigerated pickles rather than canned version, make much crisper pickled peppers.
jim t.'s picture
forget the blistering,i soaked the peppers in pickeling lime for 24 hours.then washed and soaked them in cold water a couple of times.they turned out great,nice and crunchy just like fresh.email me and i`ll gladly send you the recipe.jat54c@hotmail.com
pepper lover's picture
Hi I would love your recipe for yellow peppers... thanks so much