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Pickled Hot Peppers

Pickled Hot Peppers recipe image
These pickled hot peppers bring a vibrant kick of flavor to any meal. Using a blend of vinegar, sugar, and salt, the peppers develop a crisp texture and balanced acidity that complements their natural heat. Ideal for garnishing tacos, topping burgers, or mixing into slaws, these preserved peppers add complexity and zest. The recipe allows for various pepper types, so you can adjust the heat level to your preference. Perfect for home canning enthusiasts, this batch ensures you have a pantry staple ready for quick, flavorful meals throughout the year.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 9
Calories: 1139.5
Dietary: Gluten-free, Vegan, Vegetarian
Description
These pickled hot peppers bring a vibrant kick of flavor to any meal. Using a blend of vinegar, sugar, and salt, the peppers develop a crisp texture and balanced acidity that complements their natural heat. Ideal for garnishing tacos, topping burgers, or mixing into slaws, these preserved peppers add complexity and zest. The recipe allows for various pepper types, so you can adjust the heat level to your preference. Perfect for home canning enthusiasts, this batch ensures you have a pantry staple ready for quick, flavorful meals throughout the year.
Ingredients
  • 4 pound Hot long peppers
Directions
  1. 1
    Wash peppers thoroughly under cold water.
  2. 2
    If using small peppers, leave whole and slash 2 to 4 slits in each; if large, quarter them.
  3. 3
    Place peppers in a 400&# 194;°F (204ðC) oven or under the broiler for 6-8 minutes until skins blister, or place on a covered hot burner for several minutes.
  4. 4
    Cool peppers and peel off the skins.
  5. 5
    Flatten small peppers if desired.
  6. 6
    Pack peppers tightly into clean jars, leaving 1/2-inch headspace.
  7. 7
    In a saucepan, combine vinegar, water, salt, sugar, and garlic cloves.
  8. 8
    Heat mixture to boiling and simmer for 10 minutes.
  9. 9
    Remove garlic cloves from the hot liquid.
  10. 10
    Pour hot pickling solution over peppers in jars, leaving 1/2-inch headspace.
  11. 11
    Adjust lids and process in a boiling-water canner: 10 minutes for 0-1,000 ft, 15 minutes for 1,001-6,000 ft, or 20 minutes above 6,000 ft.

Nutrition Facts

Servings 9

Amount Per Serving
Calories 1139.5kcal
% Daily Value *
Total Fat 15.0g24%
Saturated Fat 2.7g14%
Cholesterol 0.0mg0%
Sodium 90.8mg4%
Total Carbohydrate 290.6g97%
Dietary Fiber 113.5g454%
Sugars 12.3g
Protein 63.6g128%

* 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 avoid skin irritation. Wash hands thoroughly with soap and water after handling peppers, and avoid touching your face.

For ingredient substitutions, you can use a mix of sweet red and green peppers (3 lbs) along with hot peppers like Hungarian, Banana, Chile, or Jalapeno for varied heat levels.

Ensure jars are properly sterilized before packing peppers to maintain food safety and preservation quality.

Adjust the amount of hot peppers based on your preferred heat intensity. For milder pickles, reduce the proportion of hot peppers.

Store processed jars in a cool, dark place. Once opened, refrigerate and use within a few months for best flavor.

Keywords: pickled, hot peppers, canning, preserves, vinegar, garlic, spicy, condiment, pantry staple, homemade, vegetable, heat, tangy, garnish, recipe
Read it online: https://www.chefs-mate.com/recipe/pickled-hot-peppers/