How To Preserve Hot Peppers In Vinegar Easy Recipes

PRESERVING PEPPERS IN VINEGAR AND SALT

Steps:

• Wash your peppers and remove the stem (not the top of the pepper, just some of the stem).
• Make a slit at the bottom of each pepper.
• Pack a 1/2 gallon jar with the peppers, leaving 2 inches of headspace.
• Add the garlic clove on top of the peppers and add additional seasonings if you like (see notes below).
• Add 1 cup of vinegar to the jar (you can add anywhere between 1/2 cup to 1 cup depending on how much you like the taste of vinegar).
• Boil water. Fill a cup with boiling water, add a teaspoon of salt, mix until the salt dissolves and add the solution to the jar. Keep adding cups of water and salt until the jar is full and the peppers are covered.
• Place a fermentation weight on top of the peppers and close the jar. Turn it a couple of times to get the vinegar mixed with the brine.
• Place it at room temperature to ferment for 5 to 7 days. Make sure to burp the jar every day by unscrewing the lid and screwing it back on. The peppers will change their color and the liquid will become foggy and then clear again. The peppers are ready once the liquid clears.
• You can enjoy the peppers right away or you can store the jar in a cool place (like a root cellar or a fridge) for a few months.

HOW TO PRESERVE HOT PEPPERS IN VINEGAR- EASY RECIPE

Steps:

• Clean the jars.
• The jars need to be sterilized by boiling them for 10 minutes in a pot of water on the stove.
• Wash and clean the hot peppers. Remove leaves, dirt and any bad peppers.
• When the sterilizing time is up, remove and drain hot sterilized jars one at a time.
• Fill the jars with peppers, as many as they fit tight inside.
• Pour vinegar over them to fill up the jars. Add lids, and tighten screw bands.
• Great with soups or as a condiment in stews. They last in a cool place for years.
• The peppers need to sit in vinegar for at least one month before they are ready to be consumed.

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.