Pickled Peppers
Easily Pickle Hot Peppers for use all year long!
Servings 20 peppers
Calories 7kcal
Cost $5
Ingredients
- 20 about hot peppers
- 2 cups cider vinegar
- water
- 2 teaspoon oregano, dried
- 1 tablespoon kosher salt
- 2-3 small garlic cloves, crushed
Instructions
- Wash the peppers. Warm the lids in hot water.20 about hot peppers
- Place them in a clean 1 quart canning jar. IF you tip the jar on it's side, it's easier to load whole peppers.
- Fill the jar half-way with vinegar, about 2 cups.2 cups cider vinegar
- Add the spices and garlic.1 tablespoon kosher salt, 2-3 small garlic cloves, crushed, 2 teaspoon oregano, dried
- Fill the remainder of the jar with boiling water.water
- Wipe the edges of the jars clean with damp paper towels or a clean kitchen towel.
- Place a warm lid on the jar and screw on the band, fingertip tight.
- Store in the refrigerator. They have the best flavor and crunch for about 3 months.
Notes
Notes:
Important Note: Wear food grade gloves when slicing hot peppers.
Depending on the heat of the peppers you are canning, these peppers can be very hot. Keep in mind that in hot, dry years, the peppers will be hotter.
Rinsing sliced peppers to reduce heat is not recommended.
A better way to reduce the heat level of your peppers is to only pickle green jalapeños. Orange and red jalapeños are older and will be hotter. Also, slice peppers in half and remove the ribs and seeds; much of the heat resides there.
This recipe is for cold-packed peppers. They can also be processed in a water bath canning pot. Use a proven safe recipe.
I have done lots of testing on storing these peppers and find they are best stored in the refrigerator.
Peppers are crispier when used within 3-6 months or so.
Nutrition
Calories: 7kcal | Sodium: 350mg | Potassium: 26mg | Vitamin A: 20IU | Vitamin C: 1.6mg | Calcium: 10mg | Iron: 0.2mg