PICKLED HOT PEPPERS
8 pint (500mL) jars
The most common hot peppers available in today's markets include Hungarian, hot banana, chili and jalapeño peppers. Sweet bell peppers provide flavor balance.
3 lb hot peppers* 1.4 kg
2 red sweet bell peppers, cut into strips 2
2 green sweet bell peppers, cut into strips 2
5 cups white vinegar 1.25 L
5 cups water 1.25 L
2 ½ tbsp pickling salt 35 mL
1 tbsp granulated sugar 15 mL
Fill boiling water canner with water. Place 8 clean pint (500 mL) mason jars in canner over high heat.
Make pickling liquid: combine vinegar, water, salt and sugar in a large stainless steel or enamel saucepan. Bring to a boil; boil gently while packing jars.
Place Snap Lids in boiling water; boil 5 minutes to soften sealing compound.
Pack a mixture of hot peppers with bell pepper strips snugly into a hot jar to within 3/4 inch (2 cm) of top rim. Add hot brine to cover peppers to within 1/2 inch (1 cm) of top rim (head space). Remove air bubbles by sliding a rubber spatula between glass and food; readjust head space to 1/2 inch (1 cm). Wipe jar rim removing any stickiness. Center Snap Lid on jar; apply screw band just until fingertip tight. Place jar in canner. Repeat for remaining peppers and brine.
Cover canner; return water to a boil; process 15 minutes at altitudes up to 1,000 ft (305 m). Remove jars. Cool 24 hours. Check jar seals. Sealed lids curve downward. Remove screw bands; store separately. Wipe jars, label and store jars in a cool, dark place.
* Wear rubber gloves when handling hot peppers.