PICKLED HOT PEPPERS

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HUNGARIAN, BANANA, CHILE, JALAPENO

4 lb. hot long red, green, or yellow peppers
3 lb. sweet red and green peppers, mixed
5 cups vinegar (5% acidity)
1 cup water
4 tsp. canning or pickling salt
2 tbsp. sugar
2 cloves garlic

YIELD: About 9 pints

PROCEDURE: CAUTION: WEAR RUBBER GLOVES WHEN HANDLING
HOT PEPPERS OR WASH HANDS THOROUGHLY WITH SOAP AND WATER
BEFORE TOUCHING YOUR FACE. Wash peppers. If small peppers
are left whole, slash 2 to 4 slits in each. Quarter large
peppers. Blanch in boiling water or blister in order to
peel.

Peppers may be blistered using one of the following
methods:

Oven or broiler method: Place peppers in a hot oven
(400 degrees Fahrenheit) or broiler for 6 - 8 minutes or
until skins blister.

Range-top method: Cover hot burner, either gas or
electric, with heavy wire mesh. Place peppers on burner for
several minutes until skins blister. Cool and peel off
skin. Flatten small peppers. Fill hot jars, leaving l/2-inch
headspace. Combine and heat other ingredients to boiling and
simmer 10 minutes. Remove garlic. Add hot pickling solution
over peppers, leaving 1/2-inch headspace. Adjust lids and
process.

RECOMMENDED PROCESS TIMES FOR PICKLED
HOT PEPPERS IN A BOILING-WATER CANNER in pints or half pints only, 10 min.

Do the peppers stay crunchy in this recipe? I canned a batch of the sweet bananas per the BBB recipe and they are too mushy. I'd like to find a recipe that keeps them crunchy. Ideas?

Thanks, Lisa

Only way I can do it is with a vacuum process and using straight vinegar and salt, like it would be done commercially. The process is not easy to do, and involves a vacuum pump, air tight vessles to hold the peppers and brine under vacuum prior to filling the jars. And a method to pull a final vacuum to seal the lids to the jars once its released. There is virtally no cooking or heating of any kind, but the end result is a crisp pepperoncini which are thinner skins than the banana types. I do use Pickle Crisp to help keep them firm, and thats added prior to filling each jar.

I have been mixing peppers for years.I also add small green tomatos and my kids love them.The only thing I do is sterilize the jars and lids,have hot.Pack with your peppers and pour boiling white vinegar to 1/2 in to the top.Put on lid and it will seal.Mine keeps for yrs...that is if I can keep back a few from my sons...lol..and they do not turn mushy,but stay crisp.
moonphase