Canning Recipes

Pickled Hot Peppers
Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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2 pounds hot peppers - (3" to 5" long)
Boiling water
2 1/2 cups distilled white vinegar
2 1/2 cups water
1 cup granulated sugar
8 garlic cloves
2 teaspoons pickling salt

Wash peppers thoroughly. Cut off stem end only, trimming longer peppers
to fit jar, if necessary. Place peppers in bowl; cover with boiling
water. Let stand 5 minutes; drain.

Combine vinegar, water and sugar in saucepan; heat to boiling, then simmer
5 minutes. Pack peppers in clean, hot jars. To each jar add 2 cloves
garlic and 1/2 teaspoon salt.

Pour simmering liquid over peppers to within 1/2-inch of top making sure
vinegar solution covers peppers. Cap each jar at once. Process 10
minutes in boiling water bath for 5 to 7 minutes.

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