Pickled Whole Hot Peppers Recipes

Steps:

• 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.

Steps:

• Cut 2 small slits in each pepper. Dissolve salt in 4 quarts water. Pour over peppers; let stand 12 to 18 hours in a cool place. Drain; rinse and drain thoroughly. , In a Dutch oven, combine the vinegar, sugar, garlic and remaining water; bring to a boil and simmer 15 minutes. Remove garlic. Pack peppers into hot pint jars, leaving 1/2-in. headspace. Carefully ladle hot liquid over peppers, leaving 1/2-in. headspace. Remove air bubbles with a non-metallic utensil. Adjust lids. Process 10 minutes in a boiling-water canner.

Steps:

• Combine water, vinegar, sugar, and salt in a saucepan; bring to a boil. Add red bell peppers to the boiling water mixture, reduce heat to medium-low, and simmer until peppers are softened, 8 to 10 minutes.
• Transfer red bell peppers and liquid to jars, cover with lids, and refrigerate, 8 hours to overnight.

Steps:

• Trim cherry pepper stems. Divide peppers, garlic, bay leaves, and peppercorns among 2 quart-size and 1 pint-size sterilized glass jars.
• Bring vinegar, water, sugar, and salt to a simmer in a medium saucepan over medium heat. Cook until sugar dissolves. Pour hot pickling liquid over peppers, leaving 1/4-inch headspace at tops. Can in water bath for 15 minutes.

Steps:

• In a small, dry skillet over medium heat, toast cumin and coriander seeds until fragrant and lightly darkened, 2 to 3 minutes.
• Pack peppers, garlic, toasted seeds, peppercorns, and bay leaves into a large resealable jar with a lid, or a few smaller jars. In a saucepan, bring vinegar, 1 cup water, sugar, and 1 tablespoon salt to a boil, stirring until salt and sugar have dissolved. Pour over peppers, leaving 1/4 inch space at tops of jars but fully submerging peppers (if they're not, top off with a 2-to-1-ratio mixture of vinegar and water). Cover and refrigerate at least 3 days and up to 1 month, or follow our canning instructions and store at room temperature up to 1 year.

Steps:

• Wash hot peppers; drain.
• Pack peppers into hot, sterilized pint jars, leaving 1/2" headspace.
• If desired, place 1 head fresh dill or 1 1/2 tsp. dill seed in each jar.
• In saucepan, combine water, vinegar, salt, sugar, garlic, and dried pepper. bring to boiling.
• Pour hot pickling liquid over peppers, leaving 1/2 inch headspace.
• Adjust lids. Process in boiling water bath (pints) 10 minutes.

Steps:

• Rinse the peppers and trim stems to about 1/4 inch. Divide garlic and spices among 4 pint mason jars. Add the peppers. Bring to boil in saucepan all remaining ingredients except olive oil. Pour hot liquid over peppers, leaving slightly more than 1/2 inch headspace, then pour 1 tablespoon olive oil into each jar. Close with two piece caps. Process for 10 minutes in boiling water bath. Store in cool, dry, dark place for three weeks or more before eating.