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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 64 |
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Making your own pickled peppers is so easy and you will never have to buy store-bought peppers ever again. They are so delicious.Ball brand and Kerr brand home canning products Ingredients:
4 quarts long red, green or yellow peppers (hungarian, banana, etc.) |
1-1/2 cups canning salt |
4 quarts plus 2 cups water, divided |
10 cups white vinegar |
1/4 cup sugar |
2 garlic cloves, peeled |
Directions:
1. Cut 2 small slits in each pepper. Dissolve salt in 4 quarts water. Pour over peppers; let stand 12 to 18 hours in a cool place. Drain; rinse and drain thoroughly.
2. In a Dutch oven, combine the vinegar, sugar, garlic and remaining water; bring to a boil and simmer 15 minutes. Remove garlic. Pack peppers into hot pint jars, leaving 1/2-in. headspace. Carefully ladle hot liquid over peppers, leaving 1/2-in. headspace. Remove air bubbles with a non-metallic utensil. Adjust lids. Process 10 minutes in a boiling-water canner. Yield: about 8 pints.
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