Pickled Peppers
Brine
1 c. white vinegar
2 c. water
1/4 c. salt
Fill jars with peppers. Bring vinegar, water and salt to rolling boil. Pour into
jars. Seal.
PICKLED PEPPERS (HOT)
4 qt. long red, green or yellow peppers
1 1/2 c. salt
4 qt. water
1/4 c. sugar
2 tbsp. horseradish
2 cloves garlic
10 c. vinegar
2 c. water
Wear rubber gloves to prevent burning hands. Cut 2 small slits in each pepper.
Dissolve salt in 4 quarts water. Pour over peppers and let stand 12-18 hours in
cool place. Drain, rinse and drain thoroughly. Combine remaining ingredients in
pan. Simmer 15 minutes. Remove garlic. Pack peppers into hot jars, leaving 1/4
inch head room. Heat pickling liquid to boiling. Pour boiling hot over peppers
leaving 1/4 inch head space. Adjust caps. Process 1/2 pints and pints 10 minutes
in boiling water bath. Yield about 8 pints.
PICKLED HOT PEPPERS
2 qt. jalapeno peppers
2 c. white vinegar
2 c. water
1 tsp. salt
1. Cut peppers or leave whole (to prevent bursting cut 2 small slits).
2. Combine water and vinegar, heat to a simmer. Do not boil.
3. Pack peppers tightly into clean hot jars. Pour hot vinegar solution over
peppers leaving 1/2 inch head space.
4. Add salt and seal.
5. Process in boiling bath for 10 minutes. Yield 4 pints.
PICKLED JALAPENO PEPPERS
Jalapeno peppers
1 c. water
1 tbsp. onion powder
1 tbsp. sugar (as you like)
1 tbsp. salt
1 tbsp. celery seed
1 tbsp. mustard seed
(about 1 tablespoon of all spices, give or take.) Heat liquid (seasoning and
water); then add peppers. Heat thoroughly. Add a pinch of alum in each jar. Can
in water bath about 15 minutes.
PICKLED PEPPERS
4 qts. long red, green, or yellow peppers
1 1/2 c. salt
2 cloves garlic
2 tbsp. prepared horseradish
10 c. vinegar
2 c. water
1/4 c. sugar
Cut two small slits in each pepper. Dissolve salt in 4 quarts water. Pour over
peppers and let stand 10 to 18 hours in a cool place. Drain, rinse and drain
thoroughly. Combine remaining ingredients; simmer 15 minutes. Remove garlic.
Pack peppers into jars, leaving 1/2 inch head space. Pour boiling hot pickling
liquid over peppers, leaving 1/4 inch headspace. Adjust lids. Process 10 minutes
in boiling water bath. Yield about 8 pints.
PICKLED PEPPERS AND CARROTS
1/2 c. salt
2 tsp. alum
Crushed ice
1 c. vinegar
2 c. water
1/2 c. sugar
1 tsp. turmeric
1 tsp. dill seed
1 tsp. celery seed
1 gallon sliced hot peppers and
carrots
In a large container mix the salt and alum, thoroughly mixing ingredients. Then
add 1 gallon sliced peppers and carrots. Add crushed ice and water to cover and
toss. Toss every 1/2 hour for 4-5 hours. Mix vinegar, water, sugar, turmeric
powder, dill seed, and celery seed in a saucepan. Bring to boil. Pack drained
peppers and carrots in jars. Cover with boiling mixture. Seal jars. Put jars in
hot water bath until sealed.
PICKLED PEPPERS
1 peck of banana peppers
Mix in large pot: 2 c. sugar 1 c. oil 2 c. vinegar 1/2 tsp. garlic salt 1 tsp.
salt Boil for 5 minutes; add peppers. Wear rubber gloves to clean and cut up
peppers. Wash peppers in cool water. Cut stems off; slice into 1/2 inch rings.
Place in pot with mixture. Cook until peppers are soft and wilty. Put into
sterile jars. Process in hot bath canner for 15 minutes. NOTE: Can use equal
amounts of jalapeno peppers, banana peppers and green peppers.
PICKLED HOT PEPPERS WITH OIL
4 qt. peppers
1 c. sugar
2 tbsp. prepared horseradish
2 cloves garlic
10 c. white vinegar
2 c. water
1 c. oil
Wash peppers. Combine all ingredients and simmer 15 minutes. Pack peppers into
hot jars leaving 1/4 inch head space. Pour boiling liquid over peppers. Adjust
caps. Process pints 10 minutes in boiling water bath (quarts need 15 minutes).
Makes about 8 pints.
PICKLED HOT PEPPERS
4 lbs. hot long red, green, or yellow peppers
3 lbs. sweet red and green peppers
5 c. vinegar 5%
1 c. water
4 tbsp. canning or pickling salt
2 tbsp. sugar
2 clove garlic
If small peppers are left whole, slash 1 1/2 to 2 slits in each. Quarter large
peppers. Blanch in boiling water and peel. Cool. Flatten small peppers. Fill
jars leaving 1/2 inch headspace. Combine and heat other ingredients to boiling
and simmer 10 minutes. Remove garlic. Add hot pickling solution over peppers,
leaving 1/2 inch headspace. Adjust lids and process. Process in boiling water
canner for 15 minutes for half pints, or pints. Makes 9 pints.
ZESTY HOT PICKLED PEPPERS
1/2 c. sugar
1 pt. salad oil
1 qt. vinegar
1 tsp. salt
1 oz. oregano
8 cloves garlic
1 gallon hot peppers
In a 3-quart saucepan, mix and bring to a boil sugar, salad oil, vinegar, and
salt. Drop whole raw peppers into hot mixture until pepper is heated completely.
Drop peppers into a jar after 1/4 teaspoon oregano and 1 clove garlic has been
added into each jar. Add or fill each jar with mixture in 3-quart saucepan. Seal
immediately. Should yield at least 6 pints.
PICKLED PEPPERS
4 qts. long red, green, or yellow peppers (Hungarian, banana,
or other varieties)
1 1/2 c. salt
1/4 c. sugar
2 cloves garlic
2 tbsp. prepared horseradish
10 c. vinegar
2 c. water
Cut two slits in each pepper. Wear rubber gloves to prevent burning hands.
Dissolve salt in 4 quarts water. Pour over peppers and let stand 12 to 18 hours
in a cool place. Drain; rinse and drain thoroughly. Combine remaining
ingredients; simmer 15 minutes. Remove garlic. Pack peppers into hot jars,
leaving 1/4 inch head space. Pour boiling hot pickling liquid over peppers,
leaving 1/4 inch head space. Adjust caps. Process half-pints and pints 10
minutes in boiling water bath. Yield: About 8 pints. For extra crisp peppers,
add a scant 1/2 teaspoon alum to each jar.