Pickled Peppers

From “Ball Blue Book, The Guide to Home Canning and Freezing


Pickled Peppers

4 quarts hot peppers
1 1/2 cups salt
4 quarts water
1/4 cup sugar
2 Tbsp prepared horseradish
2 cloves garlic
10 cups vinegar
2 cups water

Wear rubber gloves to prevent burning hands.

Cut two small slits in each pepper. Dissolve salt in 4 quarts of water. Pour over peppers and let stand 12-18 hours in a cool place. (If you want to add carrots or pearl onions, add the cleaned and prepared vegetables to the peppers 1 hour before the salting is complete.)

Drain, rinse and dry thoroughly.

Combine remaining ingredients; simmer 15 minutes. Remove garlic. Keep boiling.

Pack peppers into hot jars. Pour boiling brine over peppers, leaving 1/4-inch head space. Remove air bubbles. Add caps.

Process 10 minutes in a hot water bath. Yield about 8 pints.

This recipe calls for long peppers, if you use cherry peppers like I did, it is easier to use wide mouth jars.

Canning Notes:
Home canning is great but serious business. My mom canned everything but I am seldom that brave. Foods that are acidic or packed in an acid brine may be processed in a hot water bath. All other foods must by pressure canned. Be sure to be familiar with canning processes before undertaking canning for the first time. Bacteria love to grow.

Wash jars thoroughly. Place, inverted jars in a large pan with water to heat and steam jars for about 10 minutes. Keep the jars in the water bath until ready to use.

Wipe the top of the jar with a clean towel dipped into the boiling water before adding the lids. A dirty rim will not seal.

Dip the lids & rings into the hot water before placing on the jar. Use only new lids.

Don’t skip the hot water bath, the water must cover the top of the jars by at least an inch. A deep stock pot or canning pot is needed.


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