Pickled Hot Peppers Recipes

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PICKLED PEPPERS



Pickled Peppers image

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

4 quarts long red, green or yellow peppers (Hungarian, Banana, etc.)
1-1/2 cups canning salt
4 quarts plus 2 cups water, divided
10 cups white vinegar
1/4 cup sugar
2 garlic cloves, peeled

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



Pickled Hot Peppers image

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

1 ½ pounds banana peppers, cut into 1 inch pieces
1 pound jalapeno peppers, cut into 1 inch pieces
¼ pound serrano peppers, cut into 1 inch pieces
6 cups vinegar
2 cups water
3 cloves garlic, crushed
1 onion, chopped

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



Pickled Hot Peppers image

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

4 cups white vinegar
1 cup water
1 cup olive oil (extra virgin not required)
4 teaspoons kosher salt
4 tablespoons pickling spices, tied in cheesecloth
2 lbs hot pepper (jalapenos are terrific)
8 cloves garlic, peeled,but left whole
4 medium yellow onions, sliced thin

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 image

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

1 lb green peppers or 1 lb yellow hot pepper (8 cups)
4 heads fresh dill or 2 tablespoons dill seeds (optional)
3 cups water
1 cup white vinegar
2 tablespoons pickling salt
1 tablespoon sugar
2 cloves garlic, minced
1/4 teaspoon crushed dried red pepper

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

PICKLED HOT PEPPERS



Pickled Hot Peppers image

Make and share this Pickled Hot Peppers recipe from Food.com.

Provided by Diana Adcock

Categories     Peppers

Time 35m

Yield 8 Pints

Number Of Ingredients 7

3 lbs hot peppers
2 green bell peppers, cut into strips
2 red bell peppers, cut into strips
5 cups white vinegar
5 cups water
3 teaspoons pickling salt
1 1/2 teaspoons granulated sugar

Steps:

  • Wash peppers and remove stems.
  • Slice bell peppers.
  • Combine vinegar, water, salt and sugar in a large stainless steel or enamel pot.
  • Bring to a boil and boil gently for 5 min.
  • Pack peppers snugly into clean hot jars leaving 3/4 inch head space.
  • Pour in boiling liquid leaving 1/2 inch head space.
  • Process in a boiling water bath for 15 minutes at altitudes up to 1000 feet.

Nutrition Facts : Calories 117.7, Fat 0.5, SaturatedFat 0.1, Sodium 898, Carbohydrate 21.5, Fiber 3.7, Sugar 12, Protein 4

PICKLED HOT PEPPERS



Pickled Hot Peppers image

Make and share this Pickled Hot Peppers recipe from Food.com.

Provided by DrGaellon

Categories     Peppers

Time 50m

Yield 1 qt, 8 serving(s)

Number Of Ingredients 7

1 pint cider vinegar (5% acidity)
1 pint water
1 1/4 cups white sugar
1/4 cup brown sugar
1 tablespoon pickling salt
2 tablespoons pickling spices
1 quart long yellow hot pepper (aka Hungarian wax pepper)

Steps:

  • Sterilize jars, lids, rings and other assorted equipment.
  • Combine vinegar, water, sugars, salt and spices in a pot. Bring to a rolling boil.
  • Cut peppers in half, or into rings. Remove seeds or not as you choose. All pieces should be roughly the same size.
  • Pack peppers into canning jars. (1 pound of peppers will make roughly one pint, and wide-mouth jars are easier to fill.) Pour brine over, leaving 1/2" headspace. Place lid and ring on jar and screw down finger-tight.
  • Transfer full jar to a water-bath canner (i.e. a huge stockpot full of boiling water). Process at a rolling boil for 10 minutes for pints, 15 minutes for quarts.
  • Remove jar from water bath and place on a dry towel. Let stand until room temperature. If the lid does not form a vacuum seal, refrigerate and use within 1 month. Sealed, keeps in the pantry for 1 year; after opening, refrigerate and use within 1 month.

Nutrition Facts : Calories 189.5, Fat 0.1, Sodium 884.3, Carbohydrate 45.6, Fiber 1.1, Sugar 41.9, Protein 1.5

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