Pickled peppers are another recipe in the book. Since Ryan is obsessed with pickled banana peppers, this was a must-make. Be prepared for the horror of vinegar in this one, along with about every pickling recipe. Our poor pugs were sneezing all over.
** While the recipe calls for lots of different peppers, I stuck with banana. **
Pickled hot peppers
6 cups hot banana peppers
4 cups sliced jalapeno peppers
1 cup sliced serrano peppers
6 cups white vinegar
2 cups water
3 cloves garlic, crushed.
1. Prepare canner, jars and lids.
2. In a large glass or stainless steel saucepan, combine vinegar, water and garlic. Bring to a boil over medium-high heat. Reduce heat and boil gently for 5 minutes, until garlic flavor has infused the liquid. Discard garlic.
4. Pack peppers into hot jars to within a general 1/2 inch of top of jar. Ladle hot pickling liquid into jar to cover peppers, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, y adding hot pickling liquid. Wipe Rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
5. Place jars in canner, ensuring they are completely covered by water. Bring to boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.
On the canning agenda:
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