Canning Recipes

Hot And Sweet Pickled Peppers
Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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6 pounds hot peppers
6 garlic cloves
3 cups sugar
2 2/3 cups white vinegar, 5% acidity
2 2/3 cups water
3 3/4 teaspoons pickling salt

Wash peppers and slice into rings. You can remove core and seeds or leave
them intact. In a large saucepan, combine sugar, vinegar, water and
pickling salt. Bring to a boil. Add sliced peppers and return to a boil.
Remove from heat.

Place a clove of garlic in each hot, sterilized pint jar. Use tongs to
immediately fill jars with hot peppers. Fill jars with remaining liquid
leaving 1/2-inch head space. Carefully run a nonmetallic utensil down
inside of jars to remove trapped air bubbles.

Wipe jar tops and threads clean. Place hot lids on jars and screw bands
on firmly. Process in boiling water bath for 5 minutes.

This recipe yields ?? servings.

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