Rating: 4.5 stars 4.2
85 Ratings
  • 5 star values: 49
  • 4 star values: 18
  • 3 star values: 12
  • 2 star values: 3
  • 1 star values: 3

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.

Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
40
Yield:
10 cups
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Ingredients

40
Original recipe yields 40 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

11 calories; protein 0.5g; carbohydrates 2.1g; fat 0.2g; sodium 3.1mg. Full Nutrition
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