Pickled Peppers
Easily Pickle Hot Peppers for use all year long!
Servings 20 peppers
Calories 7kcal
Cost $5
Ingredients
- 20 about hot peppers
- 2 c. cider vinegar
- water
- 2 tsp. oregano, dried
- 1 tbsp kosher salt
- 2-3 small garlic cloves, crushed
Instructions
- Place Peppers in a clean, sterilized 1 qt. canning jar.
- Fill jar 1/2 way with vinegar.
- Add, spices and garlic. Quantities are NOT critical! Just eye it!
- Fill remainder of the jar with boiling water.
- Wipe edges of jars.
- Place sterilized lid on jar and screw on band, fingertip tight.
- Store in the refrigerator. Can be stored for at least 1 year.
Notes
Notes:
Important Note: Wear food grade gloves when slicing hot peppers!!
Depending of the heat of the peppers that you are canning, these peppers can be very hot! Keep in mind that in hot, dry years, the peppers will be hotter. Perhaps not for the faint of heart!
Rinsing sliced peppers can reduce a little bit of their heat level, but this is risky because it sprays small particles of capsaicin around in the air and can literally asphyxiate you! It is probably not worth the small bit of capsaicin that you will remove. In a dry year, the peppers will be hot!
A better way to reduce the heat level of your peppers is to only pickle green jalapenos. Orange and red jalapenos 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, but I find they get soggy.
I have done lots of testing on the storage of these peppers and find they are best stored in refrigerator.
Peppers are crispier when used within 6 months, or so.
Nutrition
Calories: 7kcal | Sodium: 350mg | Potassium: 26mg | Vitamin A: 20IU | Vitamin C: 1.6mg | Calcium: 10mg | Iron: 0.2mg