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Receta Pickled Hot Peppers
by Global Cookbook

Pickled Hot Peppers
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  Raciónes: 9

Ingredientes

  • 4 lb Warm long peppers (red, green, or possibly yellow)
  • 3 lb Sweet red & green peppers (mixed)
  • 5 c. Vinegar (5 degrees)
  • 1 c. Water
  • 4 tsp Canning or possibly pickling salt
  • 2 Tbsp. Sugar
  • 2 x Garlic cloves

Direcciones

  1. (Hungarian, Banana, Chile, Jalapeno)
  2. Yield: About 9 pints
  3. Caution: Wear rubber gloves when handling warm peppers or possibly wash hands thoroughly with soap and water before touching your face.
  4. Procedure: Wash peppers. If small peppers are left whole, slash 2 to 4 slits in each. Quarter large peppers. Blanch in boiling water or possibly blister in order to peel. Peppers may be blistered using one of the following methods:
  5. Oven or possibly broiler method: Place peppers in a warm oven (400 degree F) or possibly broiler for 6-8 min or possibly till skins blister. Range-top method: Cover warm burner, either gas or possibly electric, with heavy wire mesh. Place peppers on burner for several min till skins blister. Cold and peel off skin.
  6. Flatten small peppers. Fill jars, leaving 1/2-inch headspace. Combine and heat other ingredients to boiling and simmer 10 min. Remove garlic. Add in warm pickling solution over peppers, leaving 1/2-inch headspace.
  7. Adjust lids and process according to the recommendations in Table 1.
  8. Table 1. Recommended process time for Pickled Warm Peppers in a boiling-water canner.
  9. Style of Pack: Raw. Jar Size: Half-pints or possibly Pints. Process Time at Altitudes of 0 - 1,000 ft: 10 minutes.
  10. 1,001 - 6,000 ft: 15 minutes.
  11. Above 6,000 ft: 20 minutes.