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.
Servings: 5 pints
Calories: 178kcal
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
Nutrition
Calories: 178kcal | Carbohydrates: 27g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 38mg | Potassium: 979mg | Fiber: 5g | Sugar: 16g | Vitamin A: 2856IU | Vitamin C: 432mg | Calcium: 66mg | Iron: 3mg