Pickled Hot Peppers recipe
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Ingredients
- 1 ½ pounds banana peppers, cut into 1 inch pieces 1 pound jalapeno peppers, cut into 1 inch pieces ¼ pound serrano peppers, cut into 1 inch pieces 6 cups vinegar 2 cups water 3 cloves garlic, crushed 1 onion, chopped
Nutrition Info
- 11 caloriescarbohydrate: 2.1 gcholesterol: : -fat: 0.2 gfiber: 1 gprotein: 0.5 gsaturatedFat: : -servingSize: -sodium: 3.1 mgsugar: 1 gtransFat: : -unsaturatedFat: : -
Directions Pickled Hot Peppers
Directions
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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.
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.
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.