PICKLED PEPPERS
Making your own pickled peppers is so easy and you will never have to buy store-bought peppers ever again. They are so delicious.-Ball brand and Kerr brand home canning products
Provided by Taste of Home
Categories Side Dishes Snacks
Time 45m
Yield about 8 pints.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 9 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2656mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.
PICKLED HOT PEPPERS
These pickled peppers are great in salads or to serve alongside a meat dish. These can be made less spicy by removing the seeds from the peppers.
Provided by Pam
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 30m
Yield 40
Number Of Ingredients 7
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.
Nutrition Facts : Calories 11 calories, Carbohydrate 2.1 g, Fat 0.2 g, Fiber 1 g, Protein 0.5 g, Sodium 3.1 mg, Sugar 1 g
PICKLED HOT PEPPERS
Make and share this Pickled Hot Peppers recipe from Food.com.
Provided by Mirj2338
Categories Lunch/Snacks
Time 30m
Yield 32 serving(s)
Number Of Ingredients 8
Steps:
- Combine vinegar, water, oil, salt and spices in a stainless steel pan (not aluminum).
- Bring to a boil, turn off heat, cover and and let flavors develop while you do the rest.
- Wash and dry peppers, Trim stems but leave some on.
- Put 2 cloves of garlic in each canning jar (sterilized etc).
- Alternate peppers and sliced onions.
- Pack tight with 1 inch headspace.
- Bring liquid back to a boil, and pour over peppers leaving one inch for air space.
- Top with lids, screw on bands, and process in waterbath canner for 10 minutes.
Nutrition Facts : Calories 83.9, Fat 6.8, SaturatedFat 0.9, Sodium 295.2, Carbohydrate 4.5, Fiber 0.7, Sugar 2.2, Protein 0.8
PICKLED HOT PEPPERS
Pickled Hot Peppers; from Better Homes and Gardens Canning and Freezing - posted in reply to a request
Provided by papergoddess
Categories Vegetable
Time 20m
Yield 4 pints
Number Of Ingredients 8
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.
Nutrition Facts : Calories 62.2, Fat 0.3, Sodium 3501.5, Carbohydrate 11.1, Fiber 2.4, Sugar 8.2, Protein 1.2
WARM PICKLED PEPPERS
Steps:
- Bring 2 cups water, ½ cup red-wine vinegar, olive oil, bay leaves, a pinch of oregano and salt to a boil. Add peppers and cook for 1 minute; turn of heat, cover and let stand for 10 minutes. Drain before serving.
PICKLED HOT CHERRY PEPPERS
Quart-size jars work best for packing a lot of peppers. Use the pint-size jar to put up a small batch to serve over cheese.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 2 quart-size jars and 1 pint-size jar
Number Of Ingredients 8
Steps:
- Trim cherry pepper stems. Divide peppers, garlic, bay leaves, and peppercorns among 2 quart-size and 1 pint-size sterilized glass jars.
- Bring vinegar, water, sugar, and salt to a simmer in a medium saucepan over medium heat. Cook until sugar dissolves. Pour hot pickling liquid over peppers, leaving 1/4-inch headspace at tops. Can in water bath for 15 minutes.
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