These pickled hot peppers offer a perfect balance of heat, tang, and subtle sweetness. Marinated in a brine of white vinegar, honey, and prepared horseradish, they develop a complex flavor profile that brightens up any dish. The horseradish adds a unique nasal kick that complements the capsaicin in the peppers, while the honey softens the sharpness of the vinegar. Ideal for topping burgers, adding crunch to tacos, or serving alongside cured meats, these pickles are a versatile pantry staple. They make an excellent gift or a rewarding project for home canners looking to preserve the harvest. Enjoy them within a year for the best flavor and texture.
Pickled Hot Peppers
Description
These pickled hot peppers offer a perfect balance of heat, tang, and subtle sweetness. Marinated in a brine of white vinegar, honey, and prepared horseradish, they develop a complex flavor profile that brightens up any dish. The horseradish adds a unique nasal kick that complements the capsaicin in the peppers, while the honey softens the sharpness of the vinegar. Ideal for topping burgers, adding crunch to tacos, or serving alongside cured meats, these pickles are a versatile pantry staple. They make an excellent gift or a rewarding project for home canners looking to preserve the harvest. Enjoy them within a year for the best flavor and texture.Ingredients
Directions
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Wash peppers thoroughly and cut two small slits in each one.
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Dissolve pickling salt in 4 quarts of water in a large non-reactive container.
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Submerge peppers in the salt water solution and let stand for 12 to 18 hours in a cool place.
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Drain peppers, rinse them thoroughly under cold water, and drain again.
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In a large pot, combine 2 cups water, white vinegar, prepared horseradish, and garlic.
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Bring the liquid to a simmer and cook for 15 minutes.
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Remove the garlic cloves and stir in the honey until dissolved.
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Pack peppers tightly into hot, sterilized jars, leaving 1/4-inch headspace.
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Pour the boiling hot pickling liquid over the peppers, maintaining 1/4-inch headspace.
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Wipe jar rims, adjust lids, and process half-pints and pints for 10 minutes in a boiling water bath.
Nutrition Facts
Servings 16
- Amount Per Serving
- Calories 2566.6kcal
- % Daily Value *
- Total Fat 31.7g49%
- Saturated Fat 5.8g29%
- Cholesterol 0.0mg0%
- Sodium 351213.3mg14634%
- Total Carbohydrate 629.8g210%
- Dietary Fiber 240.2g961%
- Sugars 38.4g
- Protein 134.5g269%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Wear rubber gloves when handling hot peppers to prevent skin irritation and burning. Avoid touching your face or eyes.
Ensure jars are properly sterilized before packing to prevent spoilage. Follow safe canning practices for water bath processing.
These pickles are best allowed to cure for at least two weeks before opening to allow flavors to meld.
Store sealed jars in a cool, dark place for up to one year. Once opened, refrigerate and consume within a month.
