Pickled Peppers
Equipment
- Pint-sized canning jars with new lids Essential
- Large saucepan Essential
- Water bath canner
- Jar lifter
- Canning funnel
- Clean cloth for wiping rims
Ingredients
- 3-4 cups Peppers (Your choice)
- 1 cup White vinegar
- 1 cup Water
- 4 Garlic gloves
- 3 tbsp Peppercorns
- 2 tbsp Pickling salt
- 2 tbsp Sugar
Instructions
- Wash and dry the peppers
- Cut the large peppers into smaller chunks/slices.
- If you decide to leave them whole, poke holes in them so the solution can enter the peppers.
- Pack them into a sterilized jar.
- In a large pot, add vinegar, water, garlic, peppercorns, salt and sugar.
- Stir. Heat and bring to a quick boil then reduce heat and simmer for 2 minutes.
- Cool slightly.
- Pour the brine over the peppers, and seal with a tight lid.
- Wipe the rim of the jar.
- Add the lid and ring and secure tightly.
- Process in a water bath for 10-20 minutes.
- allow to cool and seal.
Canning Pickled Peppers
Instructions
- 3 - 4 Cups of Peppers (your choice)
- 1 cup White Vinegar
- 1 Cup Water
- 4 Garlic Cloves
- 3 Tablespoons Peppercorns
- 2 Tablespoons Pickling Salt
- 2 Tablespoons Sugar
Notes
Wash and dry the peppers. Cut the large peppers into smaller chunks/slices. If you decide to leave them whole, poke holes in them so the solution can enter the peppers. Pack them into a sterilized jar. In a large pot, add vinegar, water, garlic, peppercorns, salt, and sugar. Stir. Heat and bring to a quick boil, then reduce heat and simmer for 2 minutes. Cool Slightly. Pour the brine over the peppers, and seal with a tight lid. Wipe the rim of the jar. Add the lid and ring and secure tightly. Process in a water bath for 10-20 minutes. Allow to cool and seal.