Hot Pepper Vinegar Recipes

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PICKLED HOT PEPPERS



Pickled Hot Peppers image

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.

Provided by Pam

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 30m

Yield 40

Number Of Ingredients 7

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

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.

Nutrition Facts : Calories 11 calories, Carbohydrate 2.1 g, Fat 0.2 g, Fiber 1 g, Protein 0.5 g, Sodium 3.1 mg, Sugar 1 g

HOT PEPPER VINEGAR



Hot Pepper Vinegar image

Make and share this Hot Pepper Vinegar recipe from Food.com.

Provided by Diana Adcock

Categories     Peppers

Time 5m

Yield 1 quart

Number Of Ingredients 2

4 fresh hot chili peppers
4 cups apple cider vinegar

Steps:

  • Sterilize a 1 quart mason jar.
  • Cut peppers in half.
  • Place in jar and add the vinegar.
  • Cover tightly and let stand i a cool dark place for 3 weeks, shaking twice a week.
  • Strain through wet cheesecloth.
  • Sterilize another quart jar, pint or half pint jars-your choice.
  • Pour strained vinegar into quart or individual jars, seal.
  • Keeps up to 1 year in the fridge.

Nutrition Facts : Calories 272.8, Fat 0.4, Sodium 60.4, Carbohydrate 25.9, Fiber 2.7, Sugar 13, Protein 3.6

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