Pickled Hot Peppers

Pickled Hot Peppers
  • 1 1/2 pounds banana peppers, cut into 1 inch pieces
  • 1 pound jalapeno peppers, cut into 1 inch pieces
  • 1/4 pound serrano peppers, cut into 1 inch pieces
  • 6 cups vinegar
  • 2 cups water
  • 3 cloves garlic, crushed
  • 1 onion, chopped



  1. Place the banana peppers, jalapeno peppers, and serrano peppers into a large pot. Add the vinegar, water, garlic, and onion. Bring to a boil, then reduce heat to medium-low, and simmer for 5 minutes.
  2. Ladle peppers into sterile jars, and fill to the top with the liquid, leaving 1/4 inch headspace. Tap jars on the counter to remove air bubbles. Place two piece lids on the jars.
  3. Place jars in the rack of a large, canning pan, and fill with enough water to cover the jars completely. Bring to a boil, and boil for 10 to 15 minutes. Refrigerate jars after opening.

03/29/2017
Pickled Hot Peppers, recipe PT15M PT1H 5 455 calories
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