Pickled Pepper Recipe For Home Canning
PICKLED PEPPERS
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
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 PEPPERS
Enjoy pickled peppers year round with this easy four ingredient canning recipe. Use your favorite mix of hot peppers or banana peppers.
Provided by Laurie Neverman
Categories Condiment
Number Of Ingredients 4
Steps:
- Prepare boiling water bath canner, clean hot jars, and clean two piece lids.
- Wash hot peppers. Leave peppers whole or cut into slices. If using different varieties, toss to blend so you have a mix of peppers in each jar.
- Combine vinegar, water and garlic in a large sauce pot. Bring liquid to a boil; reduce heat and simmer about 5 minutes. Discard garlic.
- Pack hot peppers into hot jars; leaving 1/4 inch headspace. Ladle hot liquid over peppers, leaving 1/4 inch headspace. Remove air bubbles. Wipe rim clean and seal with two piece canning lids.
- Process pickled peppers 10 minutes in a boiling water bath canner. Makes about 5 pints.
- I prefer to pack mine in half pint and half cup jars, because we tend to go through a smaller amount of peppers at one time.
Nutrition Facts : ServingSize 1/4 cup, Calories 16 calories, Sugar 1.2 g, Sodium 4.1 mg, Fat 0.1 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 2.2 g, Fiber 0.3 g, Protein 0.4 g, Cholesterol 0 mg
PICKLED PEPPER RECIPE FOR HOME CANNING
This quick pickled pepper recipe allows you to preserve peppers with water bath canning. Sweet peppers will result in a tasty topping for adults and kids alike, while adding hot peppers to your pickled mix will obviously increase the heat.
Provided by Ashley Adamant
Categories Canning
Number Of Ingredients 6
Steps:
- Begin by preheating your water bath canner.
- Divide chopped peppers between 5 half pint jars and top each jar with a garlic clove.
- Bring Vinegar, Water, Salt and Sugar to a boil in a saucepan.
- Pour the brine over the peppers in each jar, leaving 1/2 inch headspace.
- Process in a water bath canner for 10 minutes. (15 minutes for 1000-6000 ft elevation.)
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