PICKLED PEPPERS
1 gallon peppers 1 clove garlic 1 1/2 cups salt 1 tablespoon horseradish 2 tablespoons sugar 5 cups vinegar
Wash and drain hungarian or other long red,green or yellow peppers.Cut 2 small slits in each pepper. Dissolve salt in 1 gallon water. Pour over peppers. Let stand 12 to 18 hours. Rinse. Drain. Add sugar,garlic,horseradish and 1 cup water, to vinegar. Simmer 15 minutes. Remove garlic. Pack peppers into hot Jar. Heat pickling liquid to boiling. Pour,boiling hot,over peppers; seal at once.
Note: For extra crisp peppers put a scant half-teaspoon alum in each jar.
Green Bell Peppers or Garlic Peppers
When home canning sweet peppers, keep in mind you must start out with firm peppers.
Ingredients You Will Need:
7 pounds peppers
3 ½ cups sugar
3 cups vinegar
3 cups water
9 cloves of garlic
4 ½ teaspoon canning or pickling salt
9 pint size canning jars with vacuum lids and rings
Wash and sort peppers. Remove stems and seeds and cut into strips.
In a large saucepan, bring vinegar, sugar and water to a boil. Add the peppers and bring the mixture to a second boil.
Place one clove of garlic and ½ teaspoon of salt into each pint jar. Using a canning funnel, slowly add the pepper strips. Cover with remaining hot vinegar liquid. Leave ½ inch headspace, wipe rim and adjust lids.
For altitudes of up to 1,000 feet, process the peppers in a hot water bath for five minutes. For altitudes of 1,001 to 6,000 feet, process the peppers in a hot water bath for ten minutes. Anything higher than an altitude of 6,000 feet should be processed for fifteen minutes.
Storing Peppers
After removing jars from the canner, home canned peppers should be allowed to slowly return to room temperature. Jars that do not seal by the time the peppers have cooled should be put into the refrigerator for early consumption. Jars that seal should be stored in a cool, dark place with ideal temperatures lower than 72 degrees. Remove rings and wash the jar tops to prevent rust and possible spoilage.
Pickled Peppers
- 2 pounds Hungarian or banana peppers*
- 2 pounds sweet peppers (in strips)*
- 1 pound cherry peppers*
- 1 Jalapeno per jar (if desired for hotness)
- 1 clove garlic per jar
- 6 cups vinegar
- 2 cups water
- 1 tablespoon plus 1 teaspoon pickling salt
- 1 tablespoon sugar, if desired
*Note: May use a variety of peppers to equal 5 pounds (4 quarts).
Yield: Makes 7 to 8 pints
Procedure: Wash peppers. Small peppers may be left whole with two small slits in each pepper. Core and cut large peppers into strips. Pack one clove garlic and a variety of peppers tightly into clean, hot, sterilized jars, leaving 1/2-inch headspace. Combine vinegar, water, salt and sugar. Bring to boil and reduce to simmer. Pour hot pickling solution over peppers, leaving 1/4-inch headspace. Remove air bubbles. Readjust headspace to 1/4 inch. Wipe jar rims. Add pre-treated lids and process in boiling water bath. For best flavor, store jars five to six weeks before opening.
| Table 2: Recommended process time for pickled peppers in a boiling water canner. |
| Style of pack/Jar size |
Process time at altitudes of: |
| 6,000 ft or less |
Above 6,000 ft |
Raw:
Half-pints or pints
Quarts |
10 min.
15 min. |
15 min.
20 min. |
