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My review
Pickled Hot Peppers
Pam
"These pickled peppers are great in salads or to serve alongside a meat dish. These can be made less spicy by removing the seeds from the peppers."
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Ingredients
30 m servings 11 calsOriginal recipe yields 40 servings (10 cups)
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Directions
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Prep
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Ready In
- 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.
- 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.
- 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.
Nutrition Facts
Per Serving: 11 calories; 0.2 g fat; 2.1 g carbohydrates; 0.5 g protein; 0 mg cholesterol; 3 mg sodium. Full nutrition
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Reviews
Read all reviews 5571 Ratings
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Most helpful positive review
12/2/2009
It was a really good starter recipe. I added a bit to the ingrients, pickling salt, and changed the cooking method a bit.....I added a few spices like dill and basil, for just a little extra an...
Most helpful critical review
11/15/2008
Simmering for five minutes turned the peppers to mush. I tried it a second time just adding boiled liquid to the jar full of peppers and it came out just right.
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12/2/2009
It was a really good starter recipe. I added a bit to the ingrients, pickling salt, and changed the cooking method a bit.....I added a few spices like dill and basil, for just a little extra an...
11/15/2008
Simmering for five minutes turned the peppers to mush. I tried it a second time just adding boiled liquid to the jar full of peppers and it came out just right.
10/6/2005
Whew! I made these with a bunch of jalapenos and 2 cayenne peppers. I did throw in some evoo and fresh herbs as suggested by another reviewer. I also threw in some cherry tomatoes and green o...
7/13/2007
A very simple and easy recipe. I use it to pickle banana peppers from my garden. I never seem to get enough peppers to do large batches so I scale down this recipe to do one jar at a time and ...
2/15/2009
Mine turned out mushy - not the right texture for pickled peppers. Any suggestions?
7/15/2002
An excellent recipe for canning peppers from the garden. Easy and simple ingredients for anyone who can. We are very happy with the flavor and ease of this recipe!
1/17/2004
These turned out quite well, but just a bit too vinegary. Maybe increase spices a bit to compete with the vinegar? Note: I initially wrote this review quite soon after canning the peppers. ...
2/26/2006
This was very easy and simple. As one of the others stated that soon after the taste is OK but when you let them "age" they are excellent.