Prep1 hr 30 mins
I use hot hungarian peppers and modify the amount of sugar or splenda as well as the amount of seeds/membrane in the pepper to control the heat. We slice these length wise and they are great on burgers, pizza, salads, or even plain.
- 1 bushel fresh hot hungarian pepper (makes approximately 24 pint jars)
- 48 fresh garlic cloves (2 cloves per pint jar)
- 1⁄4 cup canning salt (1/2 tsp per pint jar)
- 1⁄2 cup olive oil (1 tsp per pint jar) or 1⁄2 cup vegetable oil, if you prefer (1 tsp per pint jar)
- 4 cups 5% vinegar
- 4 cups water
- 3 cups sugar
- WEARING GLOVES, Wash, core, and cut peppers into approximately 1" strips. Peel garlic cloves. Pack peppers into jars.
- Place appproximately 5 jars on the counter and pour boiling water into the jars to the rim. Cover with a cookie tin and weight down to hold in the heat of the boiling water. Let stand 5 minutes.
- Pour off boiling water and place 2 cloves of garlic, 1/2 tsp of canning salt, and 1 tsp of oil into jar. Pour boiling brine into jar to approximately 1/2 inch from the top. Place lid on jar and seal with a ring. (Be sure to have lids in a bath of hot water for 5 minutes prior to placing on jar).
I could drink the juice from these pickled peppers. The flavor is right on. My peppers got soft but I got stuck on the phone with them in the hot bath and they got overprocessed. Next time I will probably not even bother with the water bath.
These are so yummy on cheese and crackers and it gets rave reviews from friends. I made the next batch using less sugar and added some dill. I skipped the water bath by putting the peppers, garlic and salt into the sterilized jars then pouring in the boiling brine, sealed the jars and refrigerator them once they were cool.
This recipe is Great, only I did not hot bath the peppers, so they would be more crisp and I only added half of the sugar the recipe called for. Going to make another batch tomorrow.