Recipe from

Our garden produced a TON of peppers this year.  We have jalapenos, red chilies, banana, sweet yellow, green and yellow bell… They are growing non-stop.  Much like our zucchini. 🙂

So I had to do something with them, and decided to pickle them.  This way, we can either eat them out of the jar, or I can cook with them much the same way I would cook with them straight from the garden.  I made about 5 quarts total, using banana peppers, jalapenos and red chilies.

This recipe did say to peel the peppers.  I only did that for the jalapenos and then couldn’t take it anymore.  However – it also said to cut them before peeling.  I think peeling then cutting (the larger ones) and seeding would’ve been easier.  It was definitely a pain.

Just an FYI – make sure you wear gloves when handling hot peppers in this quantity!  Trust me – it burns. 🙂

4 lbs peppers
5 c white vinegar
1 c water
4 t pickling salt
2 T sugar
2 cloves garlic, peeled

Sterilize your jars and lids and prepare your water bath canner.

Wash the peppers, cut and remove seeds.  Smaller peppers can be kept whole.  If left whole, slash 2 slits in each pepper.  The large peppers should be quartered.

Combine and heat remaining ingredients in a large stockpot.  Heat to boiling, simmer for 10 minutes, then discard the garlic.

Pack the jars with the peppers, leaving 1/2-inch head space, then ladle the hot liquid into jars, leaving 1/2-inch head space.  Place the lids and bands on to fingertip tight.

Process pints for about 10 minutes.  Check after 12-24 hours for the seal.  If not sealed, refrigerate immediately.