posted                   

quote:

---

Originally posted by comfrey:
This is how I have pickled Hot Peppers and they turned out just fine:

For 1 pint:
1/2 cup vinegar
1/2 cup water
1/2 tsp salt
1 pint of peppers

Wash peppers, if you are using large peppers they should be cut up into pieces or rings etc to your preference. For smaller peppers leave them whole if you like and make a couple of small slits in the sides of the pepper, I do this with the tip of my knife...2 slits total works good. Mix vinegar and water and heat to about simmering point. Pack peppers rather tightly into your jar. Add the salt to your jar and then pour the vinegar/water over peppers to 1/2 inch of the jar rim. Seal & process for 15 minutes in simmering water bath. The longer you let them sit on the shelf the better they taste, jalepeno's seem to develop a sweet hot taste if you allow them to rest on the shelf for a few weeks.

---

This is the recipe I use:

5 c. vinegar,
1 c. water,
4 t. salt,
2 T. sugar,
3 cloves garlic.


Wash hot peppers. Wearing rubber gloves, slash whole peppers and quarter large ones. Blanch and peel.
Fill jars and cover with boiling liquid (boiled 10 min.)
(You may wish to double the liquid recipe depending on the amount of peppers you are pickling.)Leave 1/2-inch headspace and process pints and quarts for 10 minutes in a boiling-water canner.

I normally leave the sugar out, and just slice my peppers, and if you have any brine left over, just put it in the refrigerator and save it for the next time.

* * * *


One OS to rule them, one OS to find them:
One OS to bring them all and in the darkness bind them
In the Land of Redmond where the shadows lie.