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Hot Pickled Peppers

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Submitted by platinum pool

YIELD

8 pints

PREP

2 hrs

COOK

15 min

READY

18 hrs

Ingredients

4 4
QUARTS QUARTS BANANA PEPPERS
long red, green, or yellow , hungarian, banana or other varieties *
1 3.8
GALLON L WATER *
1 ½ 355
CUPS ML SALT
2 ½ 2.5
QUARTS QUARTS VINEGAR *
2 473
CUPS ML WATER
¼ 59
CUP ML SUGAR
2 3E+1
TABLESPOONS ML HORSERADISH
prepared
2 2
CLOVES CLOVES GARLIC
peeled, and stuck on wooden picks *

Directions

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 garlic.

  1. Pack peppers into hot jars to within ¼ inch of the tops.

  2. Heat simmering liquid to boiling and our over peppers to within ¼ 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 ¼ inch of tops of jars.

  1. Wipe tops and threads of jars with a damp clean cloth.

  2. Put on lids and screw bands as manufacturer directs.

  3. Process in boiling water bath 10 minutes. follow basic steps for boiling water bath canning.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 248g (8.7 oz)
Amount per Serving
Calories 51 0% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 42468mg 1770%
Total Carbohydrate 4g 4%
Dietary Fiber 0g 1%
Sugars g
Protein 0g
Vitamin A 0% Vitamin C 3%
Calcium 3% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

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