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Pickled Hot Peppers
  • Peppers, Sweet and Hot
  • Vegetables
Serves:   8
(serving size: 1 pint)

  • Prep Time:   15 minutes
  • Cook Time:   25 minutes
  • Total Time:   40 minutes


4 quarts long HOT PEPPERS: red, green or yellow peppers (Hungarian, Banana, etc.)

1-1/2 cups canning salt
4 quarts plus 2 cups water, divided
10 cups white vinegar
1/4 cup sugar
2 garlic cloves, peeled


Cut 2 small slits in each pepper. Dissolve salt in 4 quarts water. Pour over peppers; let stand 12 to 18 hours in a cool place. Drain; rinse and drain thoroughly.

In a Dutch oven, combine the vinegar, sugar, garlic and remaining water; bring to a boil and simmer 15 minutes. Remove garlic. Pack peppers into hot pint jars, leaving 1/2-in. headspace. Carefully ladle hot liquid over peppers, leaving 1/2-in. headspace. Remove air bubbles with a non-metallic utensil. Adjust lids. Process 10 minutes in a boiling-water canner.

Adapted from:

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