How to Make Pickled Peppers

This recipe can be cut in half to make a smaller batch of pickled peppers as they ripen. Full recipe yields 8 pints.

Things You'll Need

• Heavy-duty Rubber Gloves
• Fresh And Dried Peppers
• Knives
• Bowls
• Canning Jars
• Canning jars
• Lids
• Rings
• Pans
• Kettles
• Garlic
• Canner
• Damp Cloths
• Damp cloths
• labels
• Table Salt

Instructions

1. Wear rubber gloves to prevent peppers from burning hands.

2. Cut 2 small slits in each pepper.

3. Dissolve salt in 4 quarts water.

4. Pour over peppers and let stand for 12-15 hours in cool place.

5. Drain, rinse and drain again.

6. Examine canning jars for cracks and nicks.

7. Wash jars; leave in warm dishwasher or hot water until needed.

8. Combine remaining ingredients.

9. Simmer in kettle for 15 minutes.

10. Remove garlic.

11. Pack peppers into hot jars leaving 1/4-inch head space at top.

12. Pour broth over peppers leaving 1/4-inch head space at top.

13. Wipe top of jars with clean, damp cloth.

14. Place vacuum-seal lids and rings on jars tightly.

15. Process pints 10 minutes in a hot water bath canner.

16. Remove jars, cool, check seal, label and store.

Tips & Warnings

• You can use any type of pepper.

• Always wear rubber gloves and do not get hands close to eyes if using a hot-pepper variety.