Pickled Peppers




Wash and slice peppers. If handling hot peppers, be sure to wear gloves to protect your skin.

Pack raw peppers into pint jars.

Add 1/2 teaspoon salt to each pint jar.

Pour hot brine over peppers, wipe rims to clean them, place lid and band on jar.

Process in hot water bath canner for 15 minutes.

Recipe for brine:

4 cups sugar
3 cups cider vinegar
2 Tablespoons mustard seeds
1 1/2 tsp ground turmeric
1 1/2 tsp celery seeds

Comments

Theresa said…
Tammy, these look beautiful. Can I live at your house? Everything you show me is beautiful!!!! Cows! Dogs! Scenery, and now food! Yum! Yum!
What a beautiful sight!
What a simple recipe! How hot are the hot peppers after they are canned?
I can the jalepenos and they are pretty hot. The other peppers are bannana peppers and they are not hot. They are really good on sandwiches! We like the sweet brine in this recipe rather than just the straight vinegar brine.
Theresa, you are welcome at my hous anytime!
Jessika said…
Those are beautiful! I haven't really canned for the last couple years, I think next year will be less hectic. Sounds like a great recipe!