Pickled Hot Peppers

4.3
(85)

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.

25
25
25
25
Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Servings:
40
Yield:
10 cups

Ingredients

  • 1 ½ pounds banana peppers, cut into 1 inch pieces

  • 1 pound jalapeno peppers, cut into 1 inch pieces

  • ¼ pound serrano peppers, cut into 1 inch pieces

  • 6 cups vinegar

  • 2 cups water

  • 3 cloves garlic, crushed

  • 1 onion, chopped

Directions

  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.

Nutrition Facts (per serving)

11 Calories
0g Fat
2g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 40
Calories 11
% Daily Value *
Total Fat 0g 0%
Sodium 3mg 0%
Total Carbohydrate 2g 1%
Dietary Fiber 1g 4%
Total Sugars 1g
Protein 1g
Vitamin C 21mg 103%
Calcium 5mg 0%
Iron 0mg 1%
Potassium 82mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love