Canned pickled peppers

Canned pickled peppers

Mom joined me in the kitchen to help prepare one of our favorite condiments: pickled peppers. We love to keep these in the pantry, ready for any occasion when we need them on top of tacos, salad, pizza, or as a quick bite. You’ll love these once you make them!

INGREDIENTS

• 2 1/2 lb hot peppers
• 4 cups distilled white vinegar
• 1 1/2 cups water
• 2 tsp canning salt
• 1 tbsp granulated sugar (optional)

INSTRUCTIONS

• Prepare the peppers. Cut and remove the stem end of the pepper. With large peppers, cut them in half lengthwise and remove the pith and seeds. Slice into bite-sized pieces. Smaller peppers can be sliced in half or left whole and sliced into coins. To be safe, wear gloves when working with hot peppers.

• Pack the jars. Pack the prepared peppers into 5 sterilized pint jars, leaving ½ inch of headspace.

• Make the brine. In a saucepan, combine the vinegar, water, salt, and sugar (optional). Bring the brine to a boil. Stir until the salt and sugar is dissolved. Pour the hot brine into each prepared jar, making to sure to maintain the ½ inch of headspace.

• Prepare the jars. Wipe the rims of the jars with a clean cloth to remove any drips. Place on lids and rings, tightening to fingertip tightness.

• Water bath the jars. Place jars in the boiling water bath. Bring back to a boil and boil for 10 minutes (see chart in post for elevation adjustments). Remove from the water bath and cool for 12 to 24 hours. Remove rings to ensure a good seal and store for up to one year.