WebPickled Pepper Recipe for Home Canning best practicalselfreliance.com 5 Cups Diced Peppers, Mix of Hot and Sweet 5 Garlic Cloves 2 Cups Cider Vinegar 1 Cup Water 2 tsp …
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Instructions Prepare boiling water bath canner, clean hot jars, and clean two piece lids. Wash hot peppers. Combine vinegar, water and garlic in a large sauce pot. Pack hot peppers into hot jars; leaving 1/4 inch headspace. Process pickled peppers 10 minutes in a boiling water bath canner.
Directions. Cut 2 small slits in each pepper. Dissolve salt in 4 quarts water. Pour over peppers; let stand 12 to 18 hours in a cool place. Drain; rinse and drain thoroughly. In a Dutch oven, combine the vinegar, sugar, garlic and remaining water; bring to a boil and simmer 15 minutes. Remove garlic. Pack peppers into hot pint jars, leaving 1/2-in.
The no canning dill pickles are still crunchy. The ketchup tastes like ripe tomatoes instead of sugar, and the peppers have zing and heat. Did you make this recipe? Prepare water bath canner, clean hot jars, and clean two piece lids. Wash hot peppers. Leave peppers whole or cut into slices.
Ingredients 4 quarts long red, green or yellow peppers (Hungarian, Banana, etc.) 1-1/2 cups canning salt 4 quarts plus 2 cups water, divided 10 cups white vinegar 1/4 cup sugar 2 garlic cloves, peeled