Pickled Peppers Recipe Taste of Home. Directions. Cut 2 small slits in each pepper.

This is the BEST easy pickled banana peppers recipe! Sweet, salty and vinegary and only 5 ingredients so it's super easy!

Everyone around here knows me for this colorful, tasty dish. I serve the peppers with a lot of meals and other times I'll turn it into a salad for a weeknight cookout. This technique can be used for just about any small, hot pepper. Measurements are for 1 pound of peppers and yield approximately 2 1/2 pints. Recipe can be doubled.

Dissolve salt in 4 quarts water. Pour over peppers; let stand 1. Drain; rinse and drain thoroughly. In a Dutch oven, combine the vinegar, sugar, garlic and remaining water; bring to a boil and simmer 1. Remove garlic. Pack peppers into hot pint jars, leaving 1/2- in. Carefully ladle hot liquid over peppers, leaving 1/2- in.

Remove air bubbles with a non- metallic utensil. Adjust lids. Process 1. Yield: about 8 pints.

Editor’s Note: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face.

The processing time listed is for altitudes of 1,0. For altitudes up to 3,0.

Originally published as Pickled Peppers in Country Woman. July/August 1. 99.

Peppers. Types of Peppers and Products. Regular: made with bell, pimiento, chili, and jalapeño peppers.

Sweet pickled: made with banana, bell, Hungarian, and pimiento peppers. Hot pickled: made with chili and jalapeño peppers. Marinated: normally made with sweet red, yellow, and green peppers. Pickled pepper relish: normally made with sweet red, yellow, and green peppers. Quality. Select firm, yellow, green, or red peppers free of disease and insect damage. Quantity. An average of 9 pounds is needed per canner load of 9 pints.

A bushel weighs 2. Freezing Procedures. Bell or Sweet Peppers. Preparation. Select crisp, tender, green or bright- red pods. Wash, cut out stems, cut in half, and remove seeds. If desired, cut into ½- inch strips or rings. For Longest Shelf- Life.

Water- blanch halves for 3 minutes and strips or rings for 2 minutes. Cool promptly, drain, and package, leaving ½ inch of headspace. Seal and freeze. For crisper texture, package raw, leaving no headspace.

Seal and freeze. Hot Peppers. Wash and stem peppers.

Package leaving no headspace. Seal and freeze. Canning Procedure. Handling and Preparation. Select your favorite pepper(s). Caution: If you choose hot peppers, wear plastic gloves while handling them, or wash your hands thoroughly with soap and water before touching your face. Small peppers may be left whole. Wash and quarter large peppers.

Remove cores and seeds. Slash two or four slits in each pepper, and place in a hot oven (4. F) or broiler for 6 to 8 minutes until skins blister. Cool peppers in water and slip off skins. Flatten small whole peppers.

Wash jars. Prepare lids according to the manufacturer's instructions. Place products into jars. Add liquids according to recipe. Remove air bubbles. Wipe sealing edge of jars with a clean, damp paper towel. Add lids and tighten screw bands.

Process jars of nonpickled peppers in a pressure canner or jars of pickled peppers in a boiling water canner. Procedures. To process in a pressure canner. Place jar rack, 2 to 3 inches of water, and sealed jars in the canner. Fasten lid and heat canner on high setting.

After steam exhausts for 1. Start timing the process when the desired pressure is reached. Regulate heat to maintain a uniform pressure and process jars for the time given in Table 1. Nonpickled Peppers. Process nonpickled peppers in a pressure canner.

Fill jars loosely with peeled, cored, or flattened sweet or hot peppers. Add ½ teaspoon of salt to each pint, if desired. Add hot water, leaving 1 inch of headspace. Adjust lids and process the product for the time given in Table 1.

When processing is complete, remove canner from heat. Air- cool canner until it is fully depressurized.

Slowly remove weighted gauge or open petcock. Wait 1. 0 minutes, unfasten, and carefully remove canner lid. Remove jars from canner with a jar lifter and place on towel or rack. Do not retighten screw bands. Air- cool jars for 1. Remove screw bands and check lid seals.

If the center of the lid is indented, wash, dry, label, and store the jar in a clean, cool, dark place. If the lid is unsealed, examine and replace jar if defective, use a new lid, and reprocess as before. Wash screw bands and store separately.

Products are best if eaten within a year and are safe as long as lids remain vacuum sealed. Processing Pickled Peppers.

To Process Pickled Peppers in a Boiling Water Canner Preheat canner filled halfway with water to 1. F for hot packs or 1. F for raw packs. Load sealed jars onto the canner rack and lower rack with handles, or load one jar at a time with a jar lifter onto rack in canner. Add water, if needed, to 1 inch above jars and add canner cover.

When water boils vigorously, lower heat to maintain a gentle boil and process sealed jars as prescribed in Table 2. When jars have been processed in boiling water for the recommended time, set canner off heat and remove the canner lid.

Wait 5 minutes before removing jars. Remove jars from canner with a jar lifter and place on a towel or rack. Continue air- cooling and store as directed for nonpickled peppers. Pickled Sweet Peppers. Yields approx. 9 pints. Procedure. Select and wash your favorite sweet peppers, cut into quarters, remove cores and seeds, and cut away any blemishes.

Slice peppers into strips. Boil vinegar, water, and sugar for 1 minute. Add peppers and bring to a boil. Place ½ clove of garlic and ¼ teaspoon of salt in each sterile half- pint jar, or double the amounts for pint jars. Veloute Recipe on this page.

Add pepper strips and cover with hot vinegar mixture, leaving ½ inch of headspace. Adjust lids and process jars in a boiling water canner as prescribed in Table 2. Pickled Hot Peppers.

Tbsp sugar. 2 cloves garlic. Yields approx. 9 pints. Procedure. Wash peppers. Peel as described on page 1.

If small peppers are left whole, slash two or four slits in each. Quarter large peppers. Flatten small peppers. Fill jars, leaving ½ inch of headspace. Combine and heat other ingredients in boiling water and simmer for 1.

Remove garlic. Add pickling solution over peppers, leaving ½ inch of headspace. Adjust lids and process jars in a boiling water canner as prescribed in Table 2.

Marinated Peppers. Tbsp oregano leaves. Tbsp prepared horseradish (optional)Yields approx. Procedure. Select your favorite sweet or hot peppers. Peel peppers as described on page 1.

Quarter large peppers. Mix all remaining ingredients in a saucepan and heat to boiling. Place ¼ garlic clove (optional) and ¼ teaspoon of salt in each half- pint or ½ teaspoon per pint.

Fill jars with peppers; add hot, well mixed oil/pickling solution over peppers, leaving ½ inch of headspace. Adjust lids and process jars in a boiling water canner as prescribed in Table 2. Pickled Pepper- Onion Relish. Tbsp canning or pickling salt.

Yields approx. 9 half- pints. Procedure. Wash and chop vegetables. Combine all ingredients and boil gently until mixture thickens and volume is reduced by one- half (about 3. Fill sterile jars with hot relish, leaving 1⁄2 inch of headspace, and seal tightly. Store in refrigerator and use within one month. Caution: If extended storage is desired, jars must be processed immediately after filling in a boiling water canner, as prescribed in Table 2. Pickled Corn- Pepper Relish.

Tbsp canning or pickling salt. Tbsp dry mustard. Yields approx. 9 pints.

Procedure. Boil ears of corn for 5 minutes. Dip in cold water. Cut whole kernels from cob or use five 1. Combine peppers, celery, onions, sugar, vinegar, salt, and celery seed in a saucepan. Bring to boil and simmer for 5 minutes, stirring occasionally.

Mix mustard and turmeric in ½ cup of the simmered mixture. Add this mixture and corn to the hot mixture. Simmer for another 5 minutes. If desired, thicken mixture with flour paste (¼ cup of flour blended in ¼ cup of water) and stir frequently. Fill jars with hot mixture, leaving ½ inch of headspace. Adjust lids and process jars in a boiling water canner as prescribed in Table 2. Table 1. Recommended processing time in a pressure canner for nonpickled peppers.

Canner gauge pressure (in pounds) at altitudes of: Dial gauge canner from 0- 8,0. Weighted gauge canner 1- Above 1,0. Product. Jar size. Time (min)0- 2,0.

Above 1,0. 00 ft. Peppers. Half- pints or pints.

Table 2. Recommended processing times for pickled or marinated peppers in a boiling water canner. Processing time (in minutes) at altitudes of: Product. Style of pack. Jar size. Above 6,0. 00 ft. Pickled sweet. Hot. Half- pint or pint.

Pickled hot. Hot. Half- pint or pint. Marinated. Hot. Half- pint or pint.

Pickled pepper- onion relish. Hot. Half- pint or pint. Pickled corn- pepper relish. Hot. Half- pints or pints.

Prepared by Luke La. Borde, associate professor of food science; Nancy Wiker, senior extension educator; Martha Zepp, extension project assistant.