Are there anything better than HOT PEPPERS? You can use them fresh, dried, frozen and even pickled! And in our household – we do all four!
Here is a recipe from Colorado State University Extension on how to can pickled hot peppers.
5 pounds peppers (Serrano, jalapeno, banana, pepperoncini, cubanelles)
1 Jalapeno per jar (if desired for hotness)
1 clove garlic per jar
6 cups vinegar
2 cups water
1 tablespoon plus 1 teaspoon pickling salt
1 tablespoon sugar, if desired
*Note: May use a variety of peppers to equal 5 pounds (4 quarts).
Yield: Makes 7 to 8 pints
Procedure: Wash peppers. Small peppers may be left whole with two small slits in each pepper. Core and cut large peppers into strips. Pack one clove garlic and a variety of peppers tightly into clean, hot, sterilized jars, leaving 1/2-inch headspace. Combine vinegar, water, salt and sugar. Bring to boil and reduce to simmer. Pour hot pickling solution over peppers, leaving 1/4-inch headspace. Remove air bubbles. Readjust headspace to 1/4 inch. Wipe jar rims. Add pre-treated lids and process in boiling water bath. For best flavor, store jars five to six weeks before opening.