Hot pickled peppers
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Hot pickled peppers
  Peppers    Canning    Pickles  
Last updated 6/12/2012 12:52:38 AM. Recipe ID 14369. Report a problem with this recipe.
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      Title: Hot pickled peppers
 Categories: Canning, Pickles, Check
      Yield: 8 Servings
      4 qt Peppers; long red, green, or
           -yellow. Hungarian, Banana
           -or other varieties
      1 ga Water
  1 1/2 c  Salt
  2 1/2 qt Vinegar
      2 c  Water
    1/4 c  Sugar
      2 tb Prepared horseradish
      2 ea Cloves garlic; peeled and
           -stuck on wooden picks
  Wear rubber gloves to protect your hands as you prepare the peppers,
  they can burn your skin! And, never touch your face, or especially
  your eyes, while you are working with hot peppers. You will need a
  large mixing bowl in addition to the basic equipment. This recipe
  makes about 8 pints.
  1. Select fresh, tender, evenly sized peppers, wash well. Wearing
  rubber gloves, cut two small slits in each pepper.
  2. In large mixing bowl, dissolve the salt in the 1 gallon of water.
  Add peppers and let stand in a cool place 12 to 18 hours.
  3. Drain, rinse, and drain again. Organize remaining ingredients, the
  equipment, and work space.
  4. In a large preserving kettle, combine all remaining ingredients.
  Heat to boiling, then reduce heat, and simmer 15 minutes. Remove
  5.Pack peppers into hot jars to within 1/4 inch of the tops.
  6. Heat simmering liquid to boiling and our over peppers to within
  1/4 inch of tops of jars. Run a slim, non metal tool down along the
  insides of jars to release any air bubbles. Add additional boiling
  liquid, if necessary, to within 1/4 inch of tops of jars.
  7. Wipe tops and threads of jars with a damp clean cloth.
  8. Put on lids and screw bands as manufacturer directs.
  9. Process in boiling water bath 10 minutes. follow basic steps for
  boiling water bath canning, 10 through 18.

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Recipe ID 14369 (Apr 03, 2005)

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