Making pickled peppers is a must in my household. I primarily pickle jalapeños and yellow wax peppers to put on pretty much everything.
I think pickled peppers were the first item I ever successfully canned… they are easy and quick, other than a lot of chopping that goes with it. At the time I had a tiny 3-foot garden with nothing but peppers in it, and they produced like crazy!
When it comes to canning, I try to stick to official canning sites that include recipes that have been tested for safety. I know there are rebel canners out there that like to can everything but the kitchen sink in a water bath, but it is honestly not a safe practice, and not everything can be be preserved in a water bath. Botulism can get people very sick if your canned item is not preserved properly, so I do not play around when it comes to recipes in this realm (other than to maybe switch out some spices). For pickled peppers I always use the Ball Canning recipe.
Canning Pickled Hot Peppers
TIME:
Prep: 30 min. – Process: 10 min.
|
MAKES:
5 pint jars (16 oz.)
HARVEST:
Peppers, garlic
| INGREDIENTS |
|---|
| 3 pounds hot peppers, such as banana, jalapeño, or serrano peppers |
| 1 quart plus 2 cups white vinegar (5% acidity) |
| 2 cups water |
| 3 garlic cloves, crushed |
| Ball® Pickle Crisp® Granules (optional) |
DIRECTIONS:
- Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
- Rinse the hot peppers under cold running water; drain. Remove the stems and blossom ends from the peppers. Cut the peppers into 1-inch pieces. Place the peppers in a large bowl.
- Combine the vinegar, water, and garlic in a large stainless-steel or enameled saucepan. Bring the mixture to a boil. Reduce heat to a simmer; simmer 5 minutes. Remove and discard the garlic.
- Pack the hot peppers into a hot jar, leaving 1/2-inch headspace. Ladle the hot liquid over the peppers, leaving 1/2-inch headspace. Add 1/8 teaspoon Ball® Pickle Crisp® Granules to a jar, if desired. Remove air bubbles. Wipe the jar rim. Center the lid on the jar. Apply the band, and adjust to fingertip-tight. Place the jar in the boiling-water canner. Repeat until all the jars are filled.
- Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner, and bring water to a rolling boil. Process pint jars 10 minutes, adjusting for altitude. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.
NOTE:
- This recipe for Canning Pickled Hot Peppers comes from Ball Canning, a trusted source for canning and preserving recipes.