This is a super easy pickled peppers recipe. No skinning needed. Just slice and pack. My favorite peppers for this are banana peppers. We then use these on omelets in the mornings.
This recipe can also be used for, pickled jalapeno peppers, hot peppers, mild peppers like Anaheim even sweet bell peppers.
Garden fresh is always best!
Start by preparing jars,and get water in your canner
(see Water Bath Canning for full directions)
Gather your canning supplies
Wash peppers well and remove stem end; If using bell peppers remove seeds and centers. Slice peppers into ¼-inch thick rings. I decided to do some jars with specific types of peppers. For example one jar had all bell peppers another all Anaheim. I also like mixing them up too. It is just your preference.
These are peppers ready for the jar. I had a combination of peppers here. Bell peppers, a few Anaheim, and banana peppers.
Place ½ tablespoon celery seed and 1 tablespoon mustard seed in each 1 pint jar. 1/2 that amount for half pints. Pack peppers into jars leaving 1/2 inch head space.
In a large pot, combine the cider vinegar, water and salt; heat to boiling. Make your brine right in a tea pot and it makes it easy to pour the brine into your jars. No ladle needed. Much less dripping and mess.
Cover with vinegar solution. leaving 1/2 inch head space.
Release air bubbles using a small plastic utensil. Orange peelers work perfect for this. Wipe off the rims of your jars so no seeds or food particles interfere with the lid sealing. Then process according to water bath canning instructions.
is for elevation of 1000 feet or less. Don't forget to adjust your time for
Process pickled peppers in pints or half pints 10 minutes. Quarts are not suggested.