Spicy Pickled 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 the vinegar, honey, juniper berries, cloves, peppercorns, and bay leaves in a medium saucepan and bring the liquid to a simmer over high heat. Reduce the heat and simmer the brine for 10 minutes to meld the flavors. Add the chiles and increase the heat to high to return the brine to a boil. Reduce the heat and simmer the chiles until they soften slightly but still hold their shape, 4 to 6 minutes. Turn off the heat and set the chiles aside to cool in the brine. Use the chiles, or transfer them, along with the brining liquid, to an airtight container and refrigerate for up to several weeks.