Pickled Hot Peppers
photo by Ryan Aliyahs Mommy
- Ready In:
- 20mins
- Ingredients:
- 8
- Yields:
-
4 pints
ingredients
- 1 1 lb green peppers or 1 lb yellow hot pepper (8 cups)
- 4 heads fresh dill or 2 tablespoons dill seeds (optional)
- 3 cups water
- 1 cup white vinegar
- 2 tablespoons pickling salt
- 1 tablespoon sugar
- 2 cloves garlic, minced
- 1⁄4 teaspoon crushed dried red pepper
directions
- Wash hot peppers; drain.
- Pack peppers into hot, sterilized pint jars, leaving 1/2" headspace.
- If desired, place 1 head fresh dill or 1 1/2 tsp. dill seed in each jar.
- In saucepan, combine water, vinegar, salt, sugar, garlic, and dried pepper. bring to boiling.
- Pour hot pickling liquid over peppers, leaving 1/2 inch headspace.
- Adjust lids. Process in boiling water bath (pints) 10 minutes.
Reviews
-
Made these yesterday as you can see the date on top of the cap! Made them with almost the same ingredients, I used Tabasco Peppers, 1 per jar instead of pepper flakes. I also used 1 teaspoon of mustard seed and 1 teaspoon of dries dill instead of fresh. I also used 6 cloves of garlic instead of 2. I cut the garlic into 4 pieces of each clove.You do not need to put these in a hot water bath, the hot brine will seal the caps and your peppers will be crispy not mushy or soft.I will be posting mine very soon with these pictures. Thanks for posting!
RECIPE SUBMITTED BY
papergoddess
Near Chicago, Il.
I hate to bake (almost as much as I hate to vacuum!), and I'll go to great lengths to avoid having to make cookies.