Carolina BBQ Peppers recipe

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Ingredients

2 cups corn oil
2 cups cider vinegar
2 cups white sugar
4 cups ketchup
1 pound fresh jalapeno peppers, sliced into rings
1 pinch dried oregano
1 clove garlic, minced

Nutrition Info

82.7 calories
carbohydrate: 8.4 g
cholesterol: : -
fat: 5.6 g
fiber: 0.2 g
protein: 0.3 g
saturatedFat: 0.7 g
servingSize: -
sodium: 134 mg
sugar: 7.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a large pot, stir together the corn oil, cider vinegar, sugar, and ketchup until sugar has dissolved completely. Bring to a boil, then add the jalapeno peppers. Reduce heat to low, and simmer for 10 minutes. Season with oregano and garlic.

  2. Ladle into sterile pint jars, leaving 1/4 inch of space at the top. Wipe rims with a clean dry towel. Seal with lids and rings. Process in a hot water bath for 10 minutes to seal. Refrigerate any unsealed jars.

Recipe Yield

10 pints

Recipe Note

These BBQ peppers are always a hit with any crowd. If you don't want them quite as spicy, remove the seeds.

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