Pickled Sweet Hot Peppers Recipes

SWEET PICKLED PEPPERS

Steps:

• Place a large bowl of ice water next to the stove. Bring a large pot of water to a boil in a large pot. Add half of the peppers, cover, return to a boil and cook for 2 minutes. Use a slotted spoon to transfer the peppers to the ice water to cool. Repeat with the remaining peppers. Drain the cooled peppers and divide among 6 pint-size (2-cup) canning jars or similar-size tempered-glass or heatproof-plastic containers with lids.
• Combine vinegar, 3 cups water, sugar and salt in a large saucepan. Bring to a boil and stir until the sugar and salt dissolve. Boil for 2 minutes. Remove from the heat.
• Carefully fill jars (or containers) with brine to within 1/2 inch of the rim, covering the peppers completely. (Discard any leftover brine.)
• Place the lids on the jars (or containers). Refrigerate for at least 24 hours before serving. Store in the refrigerator for up to 1 month.

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 SWEET & HOT PEPPERS

Steps:

• Preheat oven to 450°F. Cut sweet peppers into quarters, removing stems, seeds, and membranes. Line an extra-large baking sheet with foil. Place sweet pepper quarters, cut-sides down, on prepared baking sheet. Bake about 20 minutes or until skins are bubbly and dark. Place peppers in a clean, brown paper bag; seal bag. Let stand for 10 minutes or until cool enough to handle. Using a paring knife, gently peel off skins; set sweet peppers aside.
• Remove stems and seeds from hot chile peppers. Slice into rings.
• In a large stainless-steel, enamel, or nonstick saucepan combine vinegar, water, sugar, pickling salt, and garlic. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove garlic cloves.
• Pack sweet and hot peppers into hot clean pint or half-pint canning jars, leaving a 1/2-inch headspace. Pour hot liquid over peppers, maintaining the 1/2-inch headspace. Wipe jar rims; adjust lids and screw bands.
• Process filled jars in a boiling-water canner for 15 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.

PICKLED SWEET PEPPERS

Steps:

• Cut red and banana peppers into strips, discarding seeds. Pack peppers into 5 hot 1-pint jars to within 1/2 in. of the top. Divide the onion, garlic and oil among jars., In a large saucepan, bring water, vinegar, sugar and salt to a boil. Carefully ladle hot liquid over pepper mixture, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.