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“I use whatever peppers I have in the garden, usually banana, green, yellow, red, salsa and Hungarian. The more color the prettier.”
READY IN:
45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Wash and core peppers. Cut in halves, strips or rings. I like the halves for easy sandwich making and the rings for pizza.
  2. In a large pot combine sugar, salt, vinegar and water.
  3. Bring to a boil.
  4. Add the peppers and return to a boil.
  5. Remove from heat.
  6. Put 1 clove of garlic into each clean, hot, sterilized pint jar.
  7. Fill with hot pepper and vinegar mixture to within 1/2 inch of top.
  8. Remove bubbles with a rubber spatula.
  9. Wipe rims clean.
  10. Screw on hot, clean lids and rims.
  11. Place jars in a boiling hot water bath for 5 minutes. Do not overcook or you will have soggy peppers.
  12. Remove from hot water bath and place on towel on counter.
  13. Allow to cool - do not retighten tops. They will pop when sealed.
  14. I use a small fan to cool quicker.

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