Recipe from pickyourown.org

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. 🙂

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

Directions:
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.

Advertisements