Canning spicy pickled peppers is a sure sign that it’s pepper season. One of my families favorite condiments; I plate them with hamburgers and hotdogs as an alternative to dill or sweet pickles. I like a little more kick when it comes to eating pickles; I add at least one Habanero pepper to each jar.
Pickled peppers make a delicious spicy-sweet snack when served with cheese and crackers but they are best served on my Philly cheese steak sandwiches! Just wait until I post the recipe, you’re going to love it!
I like the freedom that canning brings to recipes. I’m able to adjust the sugar level and add spices I enjoy. Nasty preservatives are never an issue; vinegar is the only preservative in the recipe.
Easy to make, very little mess and there’s no need to process the pickles unless you’re putting them up for more than a month. They stay crisp and fresh for up to three months when refrigerated.
- Yields 2 quarts
- 1 pound assorted chiles (poblano, hatch green, red and green bell peppers, jalapenos, habanero, etc.) about two or three of each variety
- 1/2 cup sugar
- 1 1/2 cups water
- 3/4 cup distilled vinegar
- 3 large garlic cloves
- big pinch of sea salt
- 1 tablespoon whole coriander seeds
- 1 tablespoon whole black peppercorns
- 6 bay leaves
- Wash and sterilize canning jars to the manufacturer specification, keep them on the stove in hot water until ready to use
- In a heavy bottom stock pot combine sugar, vinegar and water
- Bring to a boil, stirring until sugar is dissolved
- Add salt, coriander, bay leaves and peppercorns, and bring back to a boil, reduce heat to medium and cook pickling liquid for 10 minutes
- Wash and towel dry the peppers
- Slice peppers lengthwise to resemble strips, remove white membrane and seeds (seed removal is optional, if you like a hotter mix, leave them in)
- If peppers are too long, cut tops leaving 1/4 inch headspace
- Peel and slice garlic lengthwise
- Place pepper strips in hot jars lengthwise, alternating varieties so that each jar contains some of each pepper
- Add garlic strips evenly (2 or 3 per jar)
- Ladle hot pickling liquid over pepper mixture leaving 1/4 inch head space
- Cover with lids and rims
- Process in a hot water bath for 5 minutes or refrigerate jars up to 3 months
- For detailed jar prep and sterilization click the link: http://wp.me/p2MUuI-sr
- Disclaimer: http://athomewithrebecka.com/home/home-canning-information-and-disclaimer/