• Prep Time:
  • Cooking Time:
  • Serves: 9 Pints

Pickled Hot Peppers

  • Recipe Submitted by on

Category: Vegetables, Canning

 Ingredients List

  • 4 lb Hot long peppers
  • -(red, green, or yellow)
  • 3 lb Sweet red & green peppers
  • -(mixed)
  • 5 c Vinegar (5 degrees)
  • 1 c Water
  • 4 ts Canning or pickling salt
  • 2 tb Sugar
  • 2 Garlic cloves


(Hungarian, Banana, Chile, Jalapeno)

Yield: About 9 pints

Caution: Wear rubber gloves when handling hot peppers or wash hands
thoroughly with soap and water before touching your face.

Procedure: Wash peppers. If small peppers are left whole, slash 2 to 4
slits in each. Quarter large peppers. Blanch in boiling water or blister in
order to peel. Peppers may be blistered using one of the following methods:
Oven or broiler method: Place peppers in a hot oven (400 degree F) or
broiler for 6-8 minutes or until skins blister. Range-top method: Cover hot
burner, either gas or electric, with heavy wire mesh. Place peppers on
burner for several minutes until skins blister. Cool and peel off skin.
Flatten small peppers. Fill jars, leaving 1/2-inch headspace. Combine and
heat other ingredients to boiling and simmer 10 minutes. Remove garlic. Add
hot pickling solution over peppers, leaving 1/2-inch headspace.

Adjust lids and process according to the recommendations in Table 1.

Table 1. Recommended process time for Pickled Hot Peppers in a
boiling-water canner.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?