Pickled Pepper Recipe for Home Canning
This pickled pepper recipe puts up hot or sweet peppers in a water bath canner. Sweet peppers make a mild topping that adults and kids can share, and adding hot peppers to the mix turns up the heat.
Servings: 40 servings, makes 5 half pints
Equipment
Ingredients
- 5 cups Peppers diced, a mix of hot and sweet
- 5 cloves Garlic
- 2 cups Cider Vinegar 5% acidity
- 1 Cup Water
- 2 tsp Canning Salt
- 1 tsp Sugar
Instructions
- Heat the water in your water bath canner to about 140 degrees F, and keep the jars hot.
- Divide the diced peppers between 5 hot half pint jars, or pint jars (see notes), and top each jar with a garlic clove.
- Bring the vinegar, water, salt, and sugar to a boil in a saucepan.
- Pour the hot brine over the peppers, leaving 1/2 inch headspace. Remove any air bubbles, wipe the rims, and add the lids and bands.
- Process half pints or pints in a water bath canner for 10 minutes, adjusting for altitude (see notes).
- Turn off the heat, take the lid off the canner, and let the jars sit in the water for 5 minutes before lifting them out.
Notes
Jar size: Pints or half pints both work, and they process for the same time. The recipe fills 5 half pints.
Heat: Use all sweet peppers for a mild pickle, or mix in hot peppers to taste. Even one hot pepper adds heat to the whole batch. Wear gloves when you cut hot peppers, or wash your hands well before you touch your face.
Vinegar: Use vinegar labeled 5% acidity, and keep the amounts of vinegar and water as written.
Altitude adjustments: Processing times for half pints and pints in a water bath canner.
- 0 to 1,000 feet: 10 minutes
- 1,001 to 6,000 feet: 15 minutes
- Above 6,000 feet: 20 minutes
Nutrition
Calories: 7kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 0.03g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.002g | Sodium: 141mg | Potassium: 43mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 81IU | Vitamin C: 15mg | Calcium: 3mg | Iron: 0.1mg
