Recipe by flightnurse
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.
Top Review by melissacarole1968
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.
- 1 bushel fresh hot hungarian pepper (makes approximately 24 pint jars)
- 48 fresh garlic cloves (2 cloves per pint jar)
- 59.14 ml canning salt (1/2 tsp per pint jar)
- 118.29 ml olive oil (1 tsp per pint jar) or 118.29 ml vegetable oil, if you prefer (1 tsp per pint jar)
- 946.36 ml 5% vinegar
- 946.36 ml water
- 709.77 ml sugar
Directions See How It's Made
- 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).