Canning Hot Banana Peppers Recipe - Food.com . 3 days ago food.com Show details . Use gloves when handling hot peppers.Sterilize four quart jars, lids and rings in boiling …
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Drain and rinse the zucchini mixture well with cold water to remove the extra salt. Add the sugar, celery seed, mustard seed, and vinegar to a large stockpot. Bring the pot to a …
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Place the jar in the sink, to catch any splashes of hot vinegar later. In a small saucepan, combine the water, both vinegars, maple syrup, salt, and pepper … Ladle relish into hot, sterilized half-pint canning jars, leaving 1/2-inch headspace.
DIRECTIONS Put peppers and onions through food chopper, or chop in water in blender and drain. Place in 6 quart kettle. Add salt; cover with boiling water. Let stand 10 minutes. Drain and discard liquid. Add vinegar and sugar to vegs. Bring to boil, simmer 20 minutes. Ladle into 7 pint jars, pressing down as you pack so liquid covers vegs.
You’ll need red bell peppers, jalapenos, sugar, apple cider vinegar, and cornstarch. You can also add some cherry peppers if you like for a boost of spice! If you don’t have jars on hand, you can store the relish in clean plastic containers in the refrigerator or freezer.
Our favorite way to eat hot pepper relish is on crackers, paired with cream cheese. Looking for more delicious recipes like this one to try? I love making all kinds of delicious recipes, everything from spicy to sweet and back around! Try out this cinnamon apple dip, these bacon cheeseburger pizzas, and these pineapple sausage bites.