Pickled Ghost Pepper Recipes

PICKLED HOT PEPPERS

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.

EASY PICKLED PEPPERS RECIPE

Steps:

• Place pepper rings in a sterilized quart jar. Set aside.
• Place vinegar, sugar, and salt in medium non-reactive saucepan, stirring until salt and sugar is dissolved. Bring to a boil over medium heat. Pour over peppers, leaving 1/2-inch headspace in jar. Seal the jar.
• Refrigerate the peppers up to one month or process in boiling water bath for 15 minutes if you live in altitude below 6000 feet or 20 minutes if above 6000 feet.
• Allow at least 24 hours before opening the peppers for the best flavor.

PICKLED PEPPERS

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.

PICKLED PEPPERS

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.

PICKLED HOT PEPPERS

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.

PICKLED PEPPER RECIPE FOR HOME CANNING

Steps:

• Begin by preheating your water bath canner.
• Divide chopped peppers between 5 half pint jars and top each jar with a garlic clove.
• Bring Vinegar, Water, Salt and Sugar to a boil in a saucepan.
• Pour the brine over the peppers in each jar, leaving 1/2 inch headspace.
• Process in a water bath canner for 10 minutes. (15 minutes for 1000-6000 ft elevation.)

GHOST PEPPER PICKLES RECIPE

Steps:

• Slice those cukes up into the size/shape you would like to eat them once they have gone to the pickle side of the force. Nice uniform slices are best to not throw off guests that are extremely particular about pickle thickness.
• In a medium pan, bring salt, sugar, water and vinegar to a boil. You're looking for everything to dissolve at this point, so make sure that happens. Lower the heat once it's ready to party.
• Top your ghost so the liquids can get all up in them guts. Poking the sides with a fork also works if you want to preserve the look of the stem, but topping is probably best.
• Split the remaining ingredients up amongst your pickling jars. You do have jars ready right? Pack everything in there nice and tight like.
• Take that water/vinegar/salt/sugar mix that's ready to party and start pouring into your jars. Leave a little bit of space at the top.
• Lid your jars and place in the fridge for 3 weeks. DON'T OPEN THEM for the three weeks.
• Once three weeks has elapsed (hopefully you weren't sitting in front of the fridge the whole time), open those pickles and go to town.

PICKLED PEPPERS RECIPE

Steps:

• Wash and dry the chili peppers. Cut the large ones up into small chunks. Any small peppers you can leave whole, but poke holes in them to the pickling solution can enter the peppers. Pack them all into a cleaned quart jar.
• To a large pot, add vinegar, garlic, peppercorns, salt and sugar. Stir.
• Heat and bring to a quick boil, then reduce heat and simmer about 2 minutes.
• Pour the hot brine into the jar, over the peppers, and seal with a tight lid. Cool and refrigerate.

QUICK AND EASY PICKLED PEPPERS

Steps:

• Prep the peppers: Utilize a small paring knife to remove the membranes and seeds before slicing (for a less spicy version). Slice thinly and continue until all peppers are sliced.
• Transfer the pepper slices and garlic to a large glass jar (with lid).
• Add the vinegar, water, honey and salt to a small saucepan and heat until almost boiling. Make sure to stir to dissolve the honey/sugar.
• Remove the vinegar/sugar mixture from the heat and pour over the peppers.
• Use a butter knife or chopstick to tap on the bottom of the glass to remove hidden air pockets.
• Once the peppers are cooled to room temperature, place the lid on the jar and refrigerate.
• Super thin slices can be eaten after 10 minutes while thicker slices will need a few days.

HOW TO PRESERVE HOT PEPPERS IN VINEGAR- EASY RECIPE

Steps:

• Clean the jars.
• The jars need to be sterilized by boiling them for 10 minutes in a pot of water on the stove.
• Wash and clean the hot peppers. Remove leaves, dirt and any bad peppers.
• When the sterilizing time is up, remove and drain hot sterilized jars one at a time.
• Fill the jars with peppers, as many as they fit tight inside.
• Pour vinegar over them to fill up the jars. Add lids, and tighten screw bands.
• Great with soups or as a condiment in stews. They last in a cool place for years.
• The peppers need to sit in vinegar for at least one month before they are ready to be consumed.

PICKLED HOT PEPPERS

Steps:

• 1. Wear plastic gloves to handle hot peppers. Wash Peppers and green cherry tomatoes, leave green tomatoes whole. Leave small peppers whole with two slits in each pepper. Core large peppers, removing seeds and cut into strips. If using Jalapeno pepper core and remove seeds, cut into two pieces.
• 2. It's easier for me if I turn the jars side ways to begin packing, turn right side up when enough peppers are placed in jars. Pack tightly into clean, hot, sterilized jars. (I place clean jars on a large cookie sheet inside a preheated oven set on 200 degrees. Remove one at a time with a pot holder.)You will need to leave 1/2 inch headspace in each jar.
• 3. Have vinegar, water, salt, and (sugar if you desire) ready on stove. You will bring it to a boil and turn down to simmer. Pour hot pickling solution over peppers, leaving 1/4 inch headspace.
• 4. Remove air bubbles by inserting a knife and gently turn in each jar. Readjust headspache to 1/4 inch. Wipe off jar rims with a clean, damp cloth.
• 5. Have Jar lids and rings in hot, simmer water in a pot on stove. Use a canning tool that has a little round magnet in the end to pick up flats and rings. Adjust to firm tightness on each jar. A popping noise will mean they have sealed. I usually place a towel over hot jars to hold in the heat, they will seal easier. I always make mine in quart jars. Store 5-6 weeks before opening.