Pickled hot peppers

8 pints

Ingredients

Quantity Ingredient
4 quarts Peppers
4 cups Vinegar
4 cups Water
4 teaspoons Salt
Olive oil (optional)

Directions

Wash peppers thoroughly. Remove core, seeds, and stems of large peppers. Cut as desired, or leave whole after coring. The small, hot peppers may be left whole with stems intact. Make 2 small slits in whole peppers.

Mix vinegar and water; heat to 150-160F/66-71C about to the simmering point. Since it is rather volatile, vinegar should NOT boil a long time. Pack peppers rather tightly into jars. Pour hot vinegar and water over the peppers to ½ inch of jar rim. Add salt to taste, seal, and process 15 minutes in simmering (180-185F/82-85C) Hot-Water Bath.

If oil is desired, add vinegar to only ¾ in of jar top. Add olive oil to come ½ in from top. The peppers will be coated with oil when they pass through the oil layer as you use them.

recipe comes from U of Calif. publ. no. 4080. (as published in "Putting Food By" book by Greene/Hertzberg/Vaughan 4th ed.) typos by Charlotte Welch Dec. 1995 Submitted By CHARLOTTE WELCH On 12-29-95

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