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Pickled Peppers

Source:  Ball Blue Book

Notes:


It is safe to vary the proportions of hot to sweet or bell peppers, as long as the final measurement remains the same. The goal of this cook is to retain the crispiness of the peppers.  This recipe comes close to meeting that goal, since it calls for cutting into larger slices and peppers need no roasting, blanching or pre-cooking. 

We use Hungarian Hot Wax and Cherry peppers.  They are easier to grow than jalapenos in New Hampshire's short growing season and they maintain their crispness even after canning.  Serranos also grow well here and can be pickled whole.    They have a unique taste, are as hot as jalapenos,  and hold up well when frozen whole for use in chilis, sauces, salsas, and other dishes.

Ball Blue Book recommends adding sugar if a less sour taste is preferred.  Cider vinegar is mellower than white distilled vinegar, but may darken light-color vegetables.  


Yield is about 5 pints for larger slices.

1 1/2 lb banana peppers
1 lb jalapeno peppers
1/4 lb serrano peppers
6 cp vinegar
2 cp water
3 cloves garlic, crushed (should be easily removed after cooking)

1. Leave small peppers whole -- cut 2-4 lenthwise slices into peppers.  Slice   into 1" pieces. 
2. Mix peppers together.
3. Combine vinegar, water, and garlic in large saucepot. Bring to boil; reduce heat and simmer 5 minutes.
4. Discard garlic.
5. Pack peppers into hot jars, leaving 1/4" head space. Remove air bubbles.
6. Adjust two-piece caps. Process 10 minutes in boiling-water canner.
Warning: Wear rubber gloves when cutting or seeding hot peppers.