My boyfriend's mother's recipe. Scale up to account for your amount of peppers.
My Private Note
Units: US | Metric
- 1Sterilize jars, lids, rings and other assorted equipment.
- 2Combine vinegar, water, sugars, salt and spices in a pot. Bring to a rolling boil.
- 3Cut peppers in half, or into rings. Remove seeds or not as you choose. All pieces should be roughly the same size.
- 4Pack 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.
- 5Transfer 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.
- 6Remove 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.
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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
- Total Fat 0.1 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 884.2 mg
- Total Carbohydrate 45.6 g
- Dietary Fiber 1.1 g
- Sugars 41.9 g
- Protein 1.5 g
The following items or measurements are not included: