Pickled Ghost Pepper Recipes

PICKLED PEPPERS RECIPE

Steps:

• Wash and dry the chili peppers. Cut the large ones up into small chunks. Any small peppers you can leave whole, but poke holes in them to the pickling solution can enter the peppers. Pack them all into a cleaned quart jar.
• To a large pot, add vinegar, garlic, peppercorns, salt and sugar. Stir.
• Heat and bring to a quick boil, then reduce heat and simmer about 2 minutes.
• Pour the hot brine into the jar, over the peppers, and seal with a tight lid. Cool and refrigerate.

GHOST PEPPER PICKLES RECIPE

Steps:

• Slice those cukes up into the size/shape you would like to eat them once they have gone to the pickle side of the force. Nice uniform slices are best to not throw off guests that are extremely particular about pickle thickness.
• In a medium pan, bring salt, sugar, water and vinegar to a boil. You're looking for everything to dissolve at this point, so make sure that happens. Lower the heat once it's ready to party.
• Top your ghost so the liquids can get all up in them guts. Poking the sides with a fork also works if you want to preserve the look of the stem, but topping is probably best.
• Split the remaining ingredients up amongst your pickling jars. You do have jars ready right? Pack everything in there nice and tight like.
• Take that water/vinegar/salt/sugar mix that's ready to party and start pouring into your jars. Leave a little bit of space at the top.
• Lid your jars and place in the fridge for 3 weeks. DON'T OPEN THEM for the three weeks.
• Once three weeks has elapsed (hopefully you weren't sitting in front of the fridge the whole time), open those pickles and go to town.

PICKLED HOT PEPPERS

Steps:

• Place the banana peppers, jalapeno peppers, and serrano peppers into a large pot. Add the vinegar, water, garlic, and onion. Bring to a boil, then reduce heat to medium-low, and simmer for 5 minutes.
• Ladle peppers into sterile jars, and fill to the top with the liquid, leaving 1/4 inch headspace. Tap jars on the counter to remove air bubbles. Place two piece lids on the jars.
• Place jars in the rack of a large, canning pan, and fill with enough water to cover the jars completely. Bring to a boil, and boil for 10 to 15 minutes. Refrigerate jars after opening.

PICKLED PEPPERS

Steps:

• Cut 2 small slits in each pepper. Dissolve salt in 4 quarts water. Pour over peppers; let stand 12 to 18 hours in a cool place. Drain; rinse and drain thoroughly. , In a Dutch oven, combine the vinegar, sugar, garlic and remaining water; bring to a boil and simmer 15 minutes. Remove garlic. Pack peppers into hot pint jars, leaving 1/2-in. headspace. Carefully ladle hot liquid over peppers, leaving 1/2-in. headspace. Remove air bubbles with a non-metallic utensil. Adjust lids. Process 10 minutes in a boiling-water canner.

PICKLED PEPPERS

Steps:

• Combine water, vinegar, sugar, and salt in a saucepan; bring to a boil. Add red bell peppers to the boiling water mixture, reduce heat to medium-low, and simmer until peppers are softened, 8 to 10 minutes.
• Transfer red bell peppers and liquid to jars, cover with lids, and refrigerate, 8 hours to overnight.

PICKLED HOT PEPPERS

Steps:

• Wash hot peppers; drain.
• Pack peppers into hot, sterilized pint jars, leaving 1/2" headspace.
• If desired, place 1 head fresh dill or 1 1/2 tsp. dill seed in each jar.
• In saucepan, combine water, vinegar, salt, sugar, garlic, and dried pepper. bring to boiling.
• Pour hot pickling liquid over peppers, leaving 1/2 inch headspace.
• Adjust lids. Process in boiling water bath (pints) 10 minutes.