Wednesday, July 20, 2011

Hot Pickled Peppers

My favorite hot pickled pepper recipe come from the Ball Blue Book, with a few tweeks on my end.

Feel free to use whatever peppers you want!

Hot Peppers
3 pounds of hot banana peppers, or a mix
6 cups of vinegar
2 cups of water
3 cloves of crushed garlic

Leave peppers whole or cut into pieces. Combine vinegar, water, and garlic in a large pot. Boil for 5 minutes, and remove garlic. Pack peppers into hot jars, leaving a 1/4 inch head space. Chop up the garlic finely, and add to the jars. Pour liquid over peppers leaving a 1/4 inch head space. Remove air, place lid on jar and process 10 minutes in a water bath canner.
My hot peppers, pickling on the shelf.

WEAR GLOVES WHEN HANDLING THE PEPPERS. If you don't you WILL be sorry, like I was when I thought I didn't need them. My hand burned for about 5 hours like they were on fire. If you don't listen for my experience and are trying to find a way to extinguish your flaming hands,  wash your hands really well with dish soap, fill a freezer bag with ice, and fill with milk and stick your hands in. It was the only thing that kind of helped, but really time is what does the magic.

Once the peppers have sealed and cooled, place in a cool area for about 4 to 6 weeks to pickle.

After that time, when I want some hot peppers, I take a jar, pour out half of the vinegar mixture and fill the rest of the jar with olive oil. I also add some dried basil, dried oregano, pepper, a good pinch of salt and a good amount of garlic powder. They can either be refrigerated for a few weeks, or left out of the refrigerator.

I am ready for a hot pepper sandwich!

Happy Canning!


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