Dilled Pickled Peppers

“This is a very old recipe that doeas not meet modern USFDA standards. If you are ok with heirloom recipes stop after step 10 step. That is how I make them and you will have a lot more crunch to your peppers. I got this recipe from my Mother-In-Law and made these for years. Mom passed at the age of 93 4 years ago. Mom would make probably 40 qts or more every year before her health declined. All of her kids and grandkids would raid her pantry for the peppers. The amount of peppers is an estimate.”
READY IN:
35mins
YIELD:
8 Quarts
UNITS:
US

Ingredients Nutrition

Directions

  1. Sterilize jars.
  2. Mix brine ingredients and heat to a boil.
  3. Wash peppers and cut in half or quarters length wise removing the seeds.
  4. Heat lids.
  5. Pack peppers tightly in quart jars.
  6. Add 1 sprig of fresh dill or 1 tsp of dill weed to each jar.
  7. Add a clove of garlic to each jar.
  8. Add 1 tsp (scant) of alum to each jar.
  9. Fill each jar to within 1/2" of the top with the boiling brine.
  10. Wipe rim of jar, place lids and screw on bands finger-tip tight.
  11. Process in boiling water bath five minutes up to 1000 feet in elevation; ten minutes up to 6000 feet; fifteen minutes over 6000 feet.
  12. When the jars have been processed in boiling water for the recommended time, turn off the heat and remove the canner lid. Wait 5 minutes before removing jars.
  13. Using a jar lifter, remove the jars one at a time, being careful not to tilt the jars. Carefully place them directly onto a towel or cake cooling rack, leaving at least one inch of space between the jars during cooling. Avoid placing the jars on a cold surface or in a cold draft.
  14. Let the jars sit undisturbed while they cool, from 12 to 24 hours. Do not tighten ring bands on the lids or push down on the center of the flat metal lid until the jar is completely cooled.

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