Prep 10 mins
Cook 10 mins
Pickled Hot Peppers; from Better Homes and Gardens Canning and Freezing - posted in reply to a request
- 453.59 g red peppers or 453.59 g green peppers or 453.59 g yellow hot pepper (8 cups)
- 4 head fresh dill or 29.58 ml dill seeds (optional)
- 709.77 ml water
- 236.59 ml white vinegar
- 29.58 ml pickling salt
- 14.79 ml sugar
- 2 clove garlic, minced
- 1.23 ml crushed dried red pepper
- Wash hot peppers; drain.
- Pack peppers into hot, sterilized pint jars, leaving 1/2" headspace.
- If desired, place 1 head fresh dill or 1 1/2 tsp. dill seed in each jar.
- In saucepan, combine water, vinegar, salt, sugar, garlic, and dried pepper. bring to boiling.
- Pour hot pickling liquid over peppers, leaving 1/2 inch headspace.
- Adjust lids. Process in boiling water bath (pints) 10 minutes.
Simple recipe, my first pickled peppers. They are great! Gave two jars to my Mom as a birthday gift (she loves peppers) and she loved them. FYI I used a mix of Banana and Hungarian cut into rings.
Made these yesterday as you can see the date on top of the cap! Made them with almost the same ingredients, I used Tabasco Peppers, 1 per jar instead of pepper flakes. I also used 1 teaspoon of mustard seed and 1 teaspoon of dries dill instead of fresh. I also used 6 cloves of garlic instead of 2. I cut the garlic into 4 pieces of each clove.You do not need to put these in a hot water bath, the hot brine will seal the caps and your peppers will be crispy not mushy or soft.I will be posting mine very soon with these pictures. Thanks for posting!
A good, simple, tasty recipe. I've used it on all kinds of peppers and okra, too. The okra was good with and without the dried red pepper. It's become my favorite brine for pickling veggies.