Hot & Sweet Pickled Peppers
Yield
6 servingsPrep
15 minCook
5 minReady
30 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | pounds |
banana peppers
|
|
| 6 | cloves |
garlic
|
|
| 3 | cups |
sugar
|
|
| 2 ⅔ | cups |
white vinegar
5 % acidity |
|
| 2 ⅔ | cups |
water
|
|
| 3 ¾ | teaspoons |
pickling salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.7 | kg |
banana peppers
|
|
| 6 | cloves |
garlic
|
|
| 7.1E+2 | ml |
sugar
|
|
| 631 | ml |
white vinegar
5 % acidity |
|
| 631 | ml |
water
|
|
| 19 | ml |
pickling salt
|
*
|
Directions
Wash peppers and slice into rings.
You can remove core and seeds or leave intact.
In a 6 to 8 quart saucepan, combine sugar, vinegar, water and pickling salt.
Bring to a boil.
Add sliced peppers and return to a boil.
Remove from heat.
Place a clove of garlic in each hot, sterilized pint jar.
Use tongs to immediately fill jars with hot peppers.
Fill jars with brine, leaving ½-inch headspace.
Carefully run a nonmetallic utensil down inside of jars to remove trapped air bubbles.
Wipe jar tops and threads clean.
Place hot lids on jars and screw bands on firmly.
Process in boiling water canner for 5 minutes.
