Pickle a Peck of Hot & Sweet Peppers

The most common hot peppers now available are Hungarian, hot banana and jalapeno peppers. Sweet bell peppers provide balance.

Pickled Hot Peppers

3 lb (1.5 kg) hot peppers

2 red bell peppers, seeded, cut into strips

2 green bell peppers, seeded, cut into strips

Pickling liquid:

5 cups white vinegar

5 cups water

2 1/2 tbsp pickling salt

1 tbsp granulated sugar

Fill boiling water canner with water. Place 8 clean 500 mL mason jars in canner over high heat.

Wash hot peppers and remove stems. Small hot peppers can be packed whole; prick with knife before packing. Cut larger hot peppers into strips and remove seeds.

In small saucepan, place metal lid centers in boiling water. Boil 5 minutes to soften sealing compound. Turn off heat, keep warm.

To make pickling liquid, combine vinegar, water, salt and sugar in large saucepan. Bring to boil. Boil gently while packing jars.

Working with one jar at a time, remove from heat and snugly pack with a mixture of hot and bell peppers to within 3/4 inch of top rim (head space). Add hot pickling liquid to cover within 1/2 inch of top rim. Using rubber spatula, remove air bubbles and readjust head space to 1/2 inch. Wipe jar rims, removing any stickiness.

Place hot lid centers on tops. Add screw bands until fingertip tight. Place jars in canner. Jars should be covered by at least 1 inch of water.

Cover canner, return water to boil. Boil filled jars 10 minutes. Remove jars. Cool 24 hours.

Check jars to make sure lids curve downward. Remove screw bands, store separately. Wipe jars, label and store in a cool, dry dark place.

Makes eight 500 milliliters jars.