Name: Pickled Hot Peppers
Prep time: 30 min
Cook time: 30 min
Yield: 80
Ingredients: Banana peppers, cut into 1 inch pieces - 1 ½ pounds; Jalapeno peppers, cut into 1 inch pieces - 1 pound; Serrano peppers, cut into 1 inch pieces - ¼ pound; Vinegar - 6 cups; Water - 2 cups; Onion, chopped - 1 medium; Garlic, crushed - 3 cloves

Ingredients for - Pickled Hot Peppers

1. Banana peppers, cut into 1 inch pieces 1 ½ pounds

2. Jalapeno peppers, cut into 1 inch pieces 1 pound

3. Serrano peppers, cut into 1 inch pieces ¼ pound

4. Vinegar 6 cups

5. Water 2 cups

6. Onion, chopped 1 medium

7. Garlic, crushed 3 cloves

How to cook deliciously - Pickled Hot Peppers

1 . Stage

Inspect five pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until peppers are ready. Wash new, unused lids and rings in warm soapy water.

2 . Stage

Place banana peppers, jalapeño peppers, and serrano peppers into a large pot. Add vinegar, water, onion, and garlic. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 5 minutes.

3 . Stage

Ladle peppers and liquid into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.

4 . Stage

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 to 15 minutes.

5 . Stage

Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area. Refrigerate after opening.