Thanks to Jami for the reminder on yesterday's recipe that low acid vegetables such as corn and beans need to be pressure canned unless adequate acid is added. In this recipe, though peppers are low acid, the vinegar makes them safe for boiling water canning. But I'm no scientist so use any recipe on this site at your own risk!:)
Pickled Hot Peppers
1 1/2 pounds banana peppers,sliced thinly
1 pound jalapeno peppers, sliced thinly
1/4 pound serrano peppers, sliced thinly
6 cups vinegar
2 cups water
3 cloves garlic, crushed
1 onion, chopped
Place the banana peppers, jalapeno peppers, and serrano peppers into a large pot. Add the vinegar, water, garlic, and onion. Bring to a boil, then reduce heat to medium-low, and simmer for 5 minutes.
Ladle peppers into jars, and fill to the top with the liquid, leaving 1/4 inch headspace.
Can in boiling water canner for 10 to 15 minutes. Refrigerate jars after opening.