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Pickled Peppers
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Description
Perfect pickled peppers!
Ingredients
- 3 cups Water
- ½ cups Pickling Vinegar
- ½ cups White Vinegar
- ¼ cups Canning Salt
- 3 Tablespoons Sugar
- 3 Tablespoons Dry Minced Onion
- 2 Tablespoons Dry Minced Garlic
Preparation
Bring all ingredients to a boil.
Stem all peppers. Seed hot peppers according to your heat tolerance. Seed all sweet peppers. Slice or chop peppers to desired size. Small peppers can be left whole.
Pack peppers tightly into prepared pint jars. Sweet and hot peppers can be packed together if desired.
Add boiling pickling liquid to jars. Process in a boiling water canner for 10 minutes. Remove and allow to cool away from drafts for 12-24 hours.
Check seal. Store in a cool dark place.
Allow peppers to cure at least 4 weeks before opening.
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4 Comments
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eoldridge on 2.20.2011
These look amazing. I’m just getting into canning and found that the recipe for my beautiful home grown peppers seemed to have made the texture a bit off. They were all mushy. I found a recipe that I’m going to post later that pickled them in the fridge and they came out outstanding. So I guess my question is this, does this recipe make for mushy peppers?
asteed80 on 8.21.2010
I am also having a hard time finding “pickling” vinegar. Any help?
italianfoodforever on 8.24.2009
How many peppers do you use in each recipe?
qb2family on 8.22.2009
This looks so amazing! I am new to pickling so I have a very basic question-What is pickling vinegar? Is it different than the white or apple cider vinegar with a 5% acid level? Thanks!