Pickled Hot Peppers

A spicy pickle perfect for tacos, nachos, eggs, pizza, sandwiches, or chili! Grab the last of those spicy peppers at your local farmers market and preserve them so you can enjoy them all winter long! Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer's market.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Condiment
Cuisine American
Servings 5 pints
Calories 178 kcal

Equipment

  • Water Bath Canner
  • Kitchen Knife
  • Large Bowl
  • Gloves

Ingredients
  

  • 10 cups hot peppers* serranos, jalapenos, banana peppers, etc. Seeds removed for less spicy
  • 6 cups white vinegar
  • 2 cups water
  • 3 cloves garlic* crushed

Instructions
 

  • Prepare and sanitize canner, jars, and lids.
  • Wearing gloves, chop peppers into slices and mix together in a large bowl.
  • In a large saucepan, combine vinegar, water, and garlic. Boil gently for 5 minutes. Discard garlic.
  • Pack peppers into hot jars leaving ½ inch headspace. Ladle hot vinegar mixture into jar to cover peppers, keeping the ½ inch headspace. Wipe the rim and place the lid and band on the jar. Screw until fingertip tight.
  • Process cans in the boiling water canner for 10 minutes. Remove jars and let rest for 12 hours before moving.

Video

Notes

Recipe from Ball
Make sure you follow proper canning techniques. You can find instructions HERE

Nutrition

Calories: 178kcalCarbohydrates: 27gProtein: 6gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 38mgPotassium: 979mgFiber: 5gSugar: 16gVitamin A: 2856IUVitamin C: 432mgCalcium: 66mgIron: 3mg
Keyword Hot Peppers, pickles