Pickled Whole Hot Peppers Recipes

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PICKLED HOT PEPPERS



Pickled Hot Peppers image

Pickled Hot Peppers; from Better Homes and Gardens Canning and Freezing - posted in reply to a request

Provided by papergoddess

Categories     Vegetable

Time 20m

Yield 4 pints

Number Of Ingredients 8

1 lb green peppers or 1 lb yellow hot pepper (8 cups)
4 heads fresh dill or 2 tablespoons dill seeds (optional)
3 cups water
1 cup white vinegar
2 tablespoons pickling salt
1 tablespoon sugar
2 cloves garlic, minced
1/4 teaspoon crushed dried red pepper

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.

Nutrition Facts : Calories 62.2, Fat 0.3, Sodium 3501.5, Carbohydrate 11.1, Fiber 2.4, Sugar 8.2, Protein 1.2

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

PICKLED WHOLE HOT PEPPERS



PICKLED WHOLE HOT PEPPERS image

Categories     Condiment/Spread     Pepper     Side     Vegetarian     Boil

Yield 4 Pints

Number Of Ingredients 9

2 pounds small peppers (I use jalapenos)
8 small garlic cloves
8 whole allspice berries
16 black peppercorns
2 small bay leaves, torn in half
2 cups cider, white wine or distilled white vinegar
2 cups water
4 teaspoons pickling salt
1/4 cup olive oil

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.

PICKLED HOT PEPPERS



Pickled Hot Peppers image

Make and share this Pickled Hot Peppers recipe from Food.com.

Provided by Mirj2338

Categories     Lunch/Snacks

Time 30m

Yield 32 serving(s)

Number Of Ingredients 8

4 cups white vinegar
1 cup water
1 cup olive oil (extra virgin not required)
4 teaspoons kosher salt
4 tablespoons pickling spices, tied in cheesecloth
2 lbs hot pepper (jalapenos are terrific)
8 cloves garlic, peeled,but left whole
4 medium yellow onions, sliced thin

Steps:

  • Combine vinegar, water, oil, salt and spices in a stainless steel pan (not aluminum).
  • Bring to a boil, turn off heat, cover and and let flavors develop while you do the rest.
  • Wash and dry peppers, Trim stems but leave some on.
  • Put 2 cloves of garlic in each canning jar (sterilized etc).
  • Alternate peppers and sliced onions.
  • Pack tight with 1 inch headspace.
  • Bring liquid back to a boil, and pour over peppers leaving one inch for air space.
  • Top with lids, screw on bands, and process in waterbath canner for 10 minutes.

Nutrition Facts : Calories 83.9, Fat 6.8, SaturatedFat 0.9, Sodium 295.2, Carbohydrate 4.5, Fiber 0.7, Sugar 2.2, Protein 0.8

PICKLED PEPPERS



Pickled Peppers image

Making your own pickled peppers is so easy and you will never have to buy store-bought peppers ever again. They are so delicious.-Ball brand and Kerr brand home canning products

Provided by Taste of Home

Categories     Side Dishes     Snacks

Time 45m

Yield about 8 pints.

Number Of Ingredients 6

4 quarts long red, green or yellow peppers (Hungarian, Banana, etc.)
1-1/2 cups canning salt
4 quarts plus 2 cups water, divided
10 cups white vinegar
1/4 cup sugar
2 garlic cloves, peeled

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.

Nutrition Facts : Calories 9 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2656mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.

PICKLED HOT CHERRY PEPPERS



Pickled Hot Cherry Peppers image

Quart-size jars work best for packing a lot of peppers. Use the pint-size jar to put up a small batch to serve over cheese.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 2 quart-size jars and 1 pint-size jar

Number Of Ingredients 8

2 pounds hot cherry peppers, washed well and dried
6 garlic cloves, halved
3 dried bay leaves
3/4 teaspoon whole black peppercorns
4 cups white-wine vinegar (at least 5 percent acidity)
1 1/3 cups water
1/4 cup sugar
1 1/2 teaspoons coarse salt

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.

PICKLED PEPPERS



Pickled Peppers image

Pick a mix of hot peppers for these versatile pickles. You can preserve the peppers whole if you want the pickles to be less spicy (since the skin isn't punctured) or slice them into rings first. The former turn up the volume on Bloody Marys, soups, and stews, and the latter add a welcome kick to sandwiches, pizza, or scrambled eggs.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time P3DT20m

Yield Makes 6 cups

Number Of Ingredients 9

1 tablespoon cumin seeds
1 tablespoon coriander seeds
1 1/4 pounds mixed hot peppers, cut into 1/4-inch rings (seeds removed for less heat, if desired), or left whole (about 6 cups rings or 8 cups whole)
6 cloves garlic, peeled and halved lengthwise
2 teaspoons whole black peppercorns
3 fresh bay leaves
2 cups distilled white vinegar
2 tablespoons sugar
Kosher salt

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.

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