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    You are in: Home / Recipes / " Smokers" (Hot Pickled Peppers) Recipe
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    " Smokers" (Hot Pickled Peppers)

    Total Time:

    Prep Time:

    Cook Time:

    24 hrs 30 mins

    30 mins

    24 hrs

    flightnurse's Note:

    Given to me by a friend I am posting it for safe keeping & fellow pepper heads enjoyment! Vinegary based pickled hot peppers that I love because you can keep them in the refrigerator indefinitely without canning - but cold pack if you wish! Heat varies depending on pepper type and seed and membrane you choose. Also, slice chunky, thin, long--however you choose. I guessed on yield and prep time. **Original recipe calls for 1 cup of salt but that was too salty for me. Salt to taste.

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    Units: US | Metric


    1. 1
      WEARING GLOVES, wash peppers and cut into bite size pieces. Leave seeds in every 6th or 8th pepper depending on how hot you want them.
    2. 2
      Add peppers and brine together in kettle or glass bowl. DO NOT USE ANYTHING PLASTIC IN THIS MIXTURE - BOWLS OR SPOONS!
    3. 3
      Stir and let stand over night. Continue to stir whenever you get the opportunity.
    4. 4
      In each jar add one clove of garlic in bottom of jar and fill each jar with pepper/brine mixture. Add second clove of garlic to the top of jar.
    5. 5
      Keep refrigerated if not canned!

    Ratings & Reviews:


    Nutritional Facts for " Smokers" (Hot Pickled Peppers)

    Serving Size: 1 (7012 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 759.1
    Calories from Fat 501
    Total Fat 55.7 g
    Saturated Fat 7.1 g
    Cholesterol 0.0 mg
    Sodium 51.3 mg
    Total Carbohydrate 60.6 g
    Dietary Fiber 9.2 g
    Sugars 31.5 g
    Protein 12.5 g

    The following items or measurements are not included:


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