They have some good ones.

Here is a link that might be useful: How to Pickle Peppers

Please don't just pull recipes off the Internet if you plan on canning them. These may be fine for refrigerating but use a tested approved recipe for canning.

National Center for Home Food Preservation is the authority on preserving/canning. Ball Blue Book or Ball Complete Book from the makers of canning jars are safe. Small Batch Preserving is another good one (though not many hot pepper recipes). My favorite pickled pepper recipe is from The Joy of Pickling - white wine makes them nice and smooth, not the bite you get from white distilled vinegar.

Pickled Whole Hot Peppers from the Joy of Pickling by Linda Ziedrich

2 pounds small chile peppers
8 small garlic cloves
8 whole allspice berries
16 black peppercorns
2 small bay leaves, torn in half
2 cups cider, white wine, or distilled vinegar
2 cups water
4 tsp pickling salt
1/4C olive oil (optional - I leave this out)

1. Rinse the peppers, slit them twice lengthwise, and trim the stems to above 1/4 inch. Divide the garlic and dry spices among 4 pint mason jars. Add the peppers. In a nonreactive pan, bring the vinegar, water, and salt to a boil. Pour the hot liquid over the peppers, leaving slightly more than 1/2 inch headspace, then pour 1 Tbsp olive oil into each jar if desired (do NOT increase the oil!). Close the jars with hot 2-piece caps. Process the jars for 10 minutes in a boiling-water bath (see NCHFP site for instructions on how to do this if you are unfamiliar).

2. Store the cooled jars in a cool, dry, dark place for 3 weeks or more before eating, to allow flavors to develop.

I did red and green jals this way last year, just did serranos this w/e though only 2 jars so I stuck them in fridge instead of processing, I'll leave them there 3 weeks and pour a little oil on the top if DH wants it but he ate the jals with no oil so may not want any in these jars.

I can't wait to try Hinkelhatz like this if I get enough (boy, those would be hot!) I have cherry bombs too, maybe I should mix them after they ripen ;-)

Here is a link that might be useful: NCHFP Vegetable Pickle Recipes

I second what ajsmama said. Too many canning recipes out there either haven't been tested or use old methods that are no longer considered safe.

Bill

p.s. For CDN members, Bernardin is the equivalent to Ball in the US. Same company / different name.

I do exactly what ajsmama recommends although I do not put as many spices in my jars. I may try some of those things next time though! Make sure your vinegar to water ratio is 1:1 (use equal parts of both) and be sure to process in a boiling water bath for 10-15 minutes.
I use
1 quart vinegar
1 quart water
1/4 cup picking salt
Boil the brine and pack the jars with hot peppers (Sliced or whole). To each jar, add 1 clove garlic, 1 tablespoon pickling spice (any other seasoning to taste). Prepare the lids and pour boiling brine over the jars with your ingredients. Tap the jar on the counter to release air bubbles. Add more brine if necessary. Leave 1/2" head space in each jar. Place bands and lids on jars and process in hot water bath 10-15 minutes.

Actually, I could never find whole allspice so I leave them out. Sometimes sub colored peppercorns for black. Might be good with whole coriander seed if you can find it.

Oh, and the jars should be hot (even though peppers are raw) b4 you pour the boiling liquid in - don't want to break from thermal shock! Same thing - don't tap on counter, use a chopstick to poke around and release air bubbles instead.

This recipe was tested for pints and you boil for 10 minutes, not 15 (it would just make them mushier - you could try adding Pickle Crisp). Same time for half pint jelly jars. I don't know of any approved quart sized recipes - if there are any, those might take 15 minutes but it is very important to use the jar size specified in the recipe (or smaller), do not use a larger jar and just add more time. The center of a larger jar may not get hot enough to kill botulism spores. That's why it's important to follow canning recipes exactly (except for salt, sugar and dry spices may be varied).

Lots of knowledgeable people over on the Harvest Forum to help if you have any questions.

Yeah this recipe is for quarts. I never poke around in my jars because I don't want to mess up the packing I have done. I have never broken a jar from tapping it on the counter in thirty years. I suppose they could though - it makes sense. I do heat the jars first too in an effort to avoid the thermal shock. Maybe I will try the chop stick thing too. Good tip. I have boiled too long and had mushy peppers. The quart recipe calls for 15, definitely do not go longer.
Happy pickling!

Where's the recipe from?

Thanks to ajsmama and simsedward for all the tips. My experience a couple of years ago was mushy peppers. The comments above stress not boiling too long. Will that ensure the peppers aren't mushy?

Thanks, Tom

I have yet to pickle peppers that are as crisp as the store bought ones, but I definitely notice a marked difference when hot water bathing pints 10 mins and quarts 15 mins. The method described by ajsmama is the standard for safe canning. If you have a large jar and an extra fridge, you can also make this brine and store the peppers in the fridge without cooking them at all. They will last all winter in the fridge.
The recipe I use is from my great-grandfather's home canning book of recipes. We have been doing it for 3 generations.

I agree anything pickled stays a lot crisper in the fridge w/o processing. I've pastuerized cucumber pickles b4 (another recipe from Joy of Pickling) but haven't seen any pastuerization recipes for other veggies. Or peppers in quarts. Not saying it can't be done, just that no one seems to have a tested approved recipe for quarts. But you can keep quarts in the fridge no problem.

Here's a Bread & Butter recipe (see link) from Fiedlermeister, posted a few years ago. Unfortunately his picture link is broken. They look as awesome as they sound.

John still swings by every once in a while. Perhaps he can fix the link, if he still has the photo. (hint, hint)

Rick

Here is a link that might be useful: Fiedlermeister's B&B pickle recipe