Pickled peppers recipe, using jalapenos will give you a mighty hot product! Heat intensity can be adjusted by mixing a blend of part hot and part mild peppers. More hot peppers you use will result in a hotter product.
Recipe is the same no matter what type of pepper you are preserving. Banana peppers, chilies, or jalapeno will all work.
This can be processed safely in a Water Bath Canner
Start by preparing jars,and get water in your canner
(see Water Bath Canning for full directions)
Gather your canning supplies
4 lbs hot long red, green, or yellow peppers
Note: When handling hot peppers PLEASE be sure to wear gloves. There is
an oil in the pepper that will burn your hands (ask me how I know!) It
can really hurt your eyes if you should accidentally rub them.
One time I was making tomato salsa. We like a mild salsa so I only had a few peppers to chop and seed. I decided not to wear the gloves and
just be quick and wash my hands right away. I am not sure if these peppers were extra hot or what but... that was a mistake I am sure I will not be repeating. My hands burned all evening. By morning they were fine but I'd like to spare you a miserable evening.
You can leave your peppers whole, or if you have larger peppers, you can quarter or halve.
Remove cores and seeds. I do this by cutting of the top, if needed slice down the side, and then pulling out the centers with my hands (don't forget the gloves!)
Next, you'll want to remove the skins from some larger or tough skinned peppers. Flatten whole larger peppers like Anaheim. Cut down one side and open up the pepper. Cut 3-4 slits through the skin of each pepper and heat blister the skins.
Arrange peppers in a single layer on a cookie sheet and place under the broiler for 6-10 minutes.
Check them and rotate the done peppers with the ones on the edges. The centered peppers always get done sooner.When you see the skins blister and blacken, they are done.
Remove the peppers from the oven and place in a pan and cover with a damp cloth or a lid. This keeps them moist and will steam the peppers, making them easier to peel. Let them steam for 5-10 minutes.
Peel each pepper. If they have steamed well the skins should peel back easily. If not cover them again and allow them to steam for a few more minutes.
Pack in jars loosely.
Combine and heat other ingredients to boiling and simmer 10 minutes.
Remove garlic. Add hot pickling solution over peppers, leaving 1/2-inch head space.
Wipe the rims clean, remove any air bubbles and place your lids. Pack and 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.
Altitude Adjustments for Boiling Water Bath Canner
Altitude in Feet- Increase processing time
1001-3000- increase 5 minutes
3001-6000- increase 10 minutes
6001-8000- increase 15 minutes
8001-10,000- increase 20 minutes
For more information see this altitude adjustments page.