Enjoy pickled peppers year round with this easy four ingredient canning recipe. Use your favorite mix of hot peppers or banana peppers.
1 3/4 pound assorted hot peppers
6 cups vinegar
2 cups water
3 cloves garlic, crushed
Prepare boiling water bath canner, clean hot jars, and clean two piece lids.
Wash hot peppers. Leave peppers whole or cut into slices. If using different varieties, toss to blend so you have a mix of peppers in each jar.
Combine vinegar, water and garlic in a large sauce pot. Bring liquid to a boil; reduce heat and simmer about 5 minutes. Discard garlic.
Pack hot peppers into hot jars; leaving 1/4 inch headspace. Ladle hot liquid over peppers, leaving 1/4 inch headspace. Remove air bubbles. Wipe rim clean and seal with two piece canning lids.
Process pickled peppers 10 minutes in a boiling water bath canner. Makes about 5 pints.
I prefer to pack mine in half pint and half cup jars, because we tend to go through a smaller amount of peppers at one time.
When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned. DO NOT touch your eyes or other sensitive areas with hot peppers. If you get pepper oils on your hands, coat affected areas with cooking oils (capsaicin is fat soluble) and wash with dish soap to help remove the oils. Alternatively, you may try scrubbing hands with alcohol, which can help dissolve and wash away the capsaicin.