Pickled Hot Peppers

1. 1

   (Hungarian, Banana, Chile, Jalapeno peppers) Caution: Wear rubber gloves when handling hot peppers or wash hands thoroughly with soap and water before touching your face.

2. 2

   Wash peppers.

3. 3

   If small peppers are left whole, slash 2 to 4 slits in each.

4. 4

   Quarter large peppers.

5. 5

   Blanch in boiling water or blister in order to peel.

6. 6

   Peppers may be blistered using one of the following methods: Oven or broiler method: Place peppers in a hot oven (400 degree F) or broiler for 6 to 8 minutes or until skins blister.

7. 7

   Range-top method: Cover hot burner, either gas or electric, with heavy wire mesh.

8. 8

   Place peppers on burner for several minutes until skins blister.

9. 9

   Cool and peel off skin.

10. 10

    Flatten small peppers.

11. 11

    Fill jars, leaving 1/2-inch headspace.

12. 12

    Combine and heat other ingredients to boiling and simmer 10 minutes.

13. 13

    Remove garlic.

14. 14

    Add hot pickling solution over peppers, leaving 1/2-inch headspace.

15. 15

    Adjust lids and process according to the recommendations

* Per serving · 4 servings · Values may vary.

No additional tips available.