Homemade Hot Pickled Peppers
Make in any amount desired
I usually grow some hot peppers in the garden. When all of the conditions are right, they are extremely prolific. So I came up with this recipe to preserve them for the remainder of the year. You can use any type of hot pepper. Since I do not like really hot food, I usually grow hot banana peppers which are fairly mild compared to many hot chiles. It is important to use the ratio of vinegar to water as specified, but it can be made in any amount needed for the amount of peppers. This is super on sandwiches of any kind and can be used in any recipe calling for canned chiles.
- Hot peppers, cleaned and stems removed
- 3 parts white vinegar (at least 5% acidity) to 1 part water
- Coarse salt to taste
Whether or not to discard the pepper seeds is up to you. They add more heat. I usually keep some of them. The peppers can be kept whole, sliced into rings or placed in a food processor and chopped to desired size. Place the prepared peppers into a large pot. Add vinegar and water, in the ratio stated, as needed. For example, 3 cups of vinegar and 1 cup water. Keep adding until the liquid more than covers the peppers. Add salt. Bring to a boil and continue to simmer, uncovered, until salt is dissolved and peppers are cooked, about 15 minutes, depending on size of peppers. Place in hot sterilized pint jars, leaving 1/2-inch head space, and process in a boiling water canner for 10 minutes at an altitude up to 1,000 feet, 15 minutes at 1,000 to 6,000 feet. (Processing times are based on guidelines provided by the USDA National Food Safety Database.)
Notes: If you are not into canning, make a very small batch and, without processing, store in the refrigerator for up to two months. Some sources suggest they will last up to three months, which is probably correct, but I have not tested that as yet.