Pickled Hot Peppers

Pickled Hot Peppers

46

"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."

Ingredients

30 m {{adjustedServings}} servings 11 cals
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Original recipe yields 40 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 11 kcal
  • < 1%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 2.1g
  • < 1%
  • Protein:
  • 0.5 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 3 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
  3. 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.
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Reviews

46
  1. 62 Ratings

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It was a really good starter recipe. I added a bit to the ingrients, pickling salt, and changed the cooking method a bit.....I added a few spices like dill and basil, for just a little extra an...

Simmering for five minutes turned the peppers to mush. I tried it a second time just adding boiled liquid to the jar full of peppers and it came out just right.

Whew! I made these with a bunch of jalapenos and 2 cayenne peppers. I did throw in some evoo and fresh herbs as suggested by another reviewer. I also threw in some cherry tomatoes and green o...