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Learn how to pickle peppers for use in salads or to serve alongside a meat dish. These can be made less spicy by removing the seeds from the peppers.
Ingredients
- ½ pounds banana peppers, cut into 1 inch pieces: 1 piece
- jalapeno peppers, cut into 1 inch pieces: 1 pound
- serrano peppers, cut into 1 inch pieces: 0.25 pound
- vinegar: 6 cups
- water: 2 cups
- medium onion: 1 piece (chopped)
- garlic: 3 clove (crushed)
Metric Conversion
Stages of cooking
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Inspect five pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until peppers are ready. Wash new, unused lids and rings in warm soapy water.
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Place banana peppers, jalapeño peppers, and serrano peppers into a large pot. Add vinegar, water, onion, and garlic. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 5 minutes.
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Ladle peppers and liquid into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
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Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 to 15 minutes.
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Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area. Refrigerate after opening.
