Pickled Peppers
How to pickle Jalapeno
peppers
Canning jalapeno peppers will give you a mighty hot product!
Heat intensity of pickled peppers 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.
Pickling peppers is the same no matter what type of pepper you
are preserving. Banana peppers, chilies, or jalapeno will all
work.
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.
Pickled peppers can be processed safely in
a Water
Bath Canner
Prepare
Gather
your canning supplies
Ingredients
- 4 lbs hot long red, green, or yellow peppers
- 3 lbs sweet red and green peppers, mixed
- 5 cups vinegar (5%)
- 1 cup water
- 4 tsp canning or pickling salt
- 2 tbsp sugar
- 2 cloves garlic
Procedure
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 and
then pulling out the centers with my hands (don’t forget the gloves)
Next, you need to remove the skin. Cut 3-4 slits through the skin of
each pepper and heat blister the skins. Place peppers on a
cookie sheet and roast in a hot oven (400 degrees F) or under the
broiler for 6-8 minutes. When you see the skins blister, they
are done.
Let peppers cool. Place in a pan and cover with a damp
cloth. This keeps them moist and easier to peel.
After several minutes, peel each pepper.
Flatten whole peppers. Cut down one side and open up the pepper. 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.
Pack and Process : follow water bath canning instructions
Wipe the rims
clean, remove any air bubbles and place your lids.
For more details follow
water
bath canning instructions.
Process pints or half pints - process for 10 minutes
| Altitude
Adjustments for Boiling
Water Bath Canner |
| Altitude in Feet |
Increase processing time |
| 1001-3000 |
5 minutes |
| 3001-6000 |
10 minutes |
| 6001-8000 |
15 minutes |
| 8001-10,000 |
20 minutes |
More Pickle and Condiment Recipes
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Pickled
Carrots
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Beets
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Green Tomatoes
Pickled
Peppers
Pickled
Peppers Rings
Sweet
Pickle Relish
Bread
and Butter Pickles
Homemade
Ketchup
Pickling
Spice Recipe
