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.
Note: 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!:)
This looks like fun for my hubby who likes banana peppers on his sub sandwiches!
ReplyDeleteI wish I had seen this (or at least thought twice) before I put all of my available peppers into today's salsa. The mysterious but probably habaneros from someone else's garden should have stayed out! :o My hubby likes hot salsa, but so far this is tasting a bit beyond hot to him ...Sooo, next batch will be very purposely mild. : )
This looks very similar to the recipe I use - and looks very safe. :-)
ReplyDeleteMy husband inhales these and a few years ago said he didn't like them mushy, so now I just refrigerate them along with our pickles. Gook thing we have that extra fridge in the garage!
Now this I could eat! I love hot stuff. When I made salsa with my mother-in-law this week, I just threw in a handful more jalepenos than her recipe calls for, and left all the seeds on instead of cleaning the peppers like she does. It was perfect for me!
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