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Vegetables

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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

Ingredients

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

Directions

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: tasteofhome.com