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    You are in: Home / Recipes / Pickled Hot Peppers Recipe
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    Pickled Hot Peppers

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    30 mins

    20 mins

    DrGaellon's Note:

    My boyfriend's mother's recipe. Scale up to account for your amount of peppers.

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    Ingredients:

    Serves: 8

    Yield:

    qt

    Units: US | Metric

    Directions:

    1. 1
      Sterilize jars, lids, rings and other assorted equipment.
    2. 2
      Combine vinegar, water, sugars, salt and spices in a pot. Bring to a rolling boil.
    3. 3
      Cut peppers in half, or into rings. Remove seeds or not as you choose. All pieces should be roughly the same size.
    4. 4
      Pack peppers into canning jars. (1 pound of peppers will make roughly one pint, and wide-mouth jars are easier to fill.) Pour brine over, leaving 1/2" headspace. Place lid and ring on jar and screw down finger-tight.
    5. 5
      Transfer full jar to a water-bath canner (i.e. a huge stockpot full of boiling water). Process at a rolling boil for 10 minutes for pints, 15 minutes for quarts.
    6. 6
      Remove jar from water bath and place on a dry towel. Let stand until room temperature. If the lid does not form a vacuum seal, refrigerate and use within 1 month. Sealed, keeps in the pantry for 1 year; after opening, refrigerate and use within 1 month.

    Ratings & Reviews:

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    Nutritional Facts for Pickled Hot Peppers

    Serving Size: 1 (233 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 189.5
     
    Calories from Fat 1
    12%
    Total Fat 0.1 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 884.2 mg
    36%
    Total Carbohydrate 45.6 g
    15%
    Dietary Fiber 1.1 g
    4%
    Sugars 41.9 g
    167%
    Protein 1.5 g
    3%

    The following items or measurements are not included:

    pickling spices

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