A medley of pretty,
pickled, peppers make this spicy condiment good to pair with grilled or roasted
meats or top on pizza. I like to mix jalapenos and small sweet peppers together in the jar. Everything ends up tasting a little zippy.
Makes about 5-7 Pint Jars
Processing Time 10 Minutes + Altitude
· 3 pounds mixed sweet and hot peppers
· 2 cups white vinegar (5%
acidity)
· 2 cups water
· 3 garlic cloves, crushed
Rinse the peppers under cold running water; drain. Remove the stems and blossom ends from the peppers. Rolling the peppers on a cutting board before you cut them helps to loosen the seeds. Cut the peppers into ½ -inch rings. Place the peppers in a large bowl with cold water, give them a good swish in the water to help remove some of the seeds. The peppers float and the seeds sink.
Combine the vinegar, water, and garlic in a large stainless-steel or enameled saucepan. Bring the mixture to a boil. Reduce heat to a simmer; simmer 5 minutes. I like to make twice as much brine, as too much is better than not enough. You can always use any extra brine for a quick pickle.
Pack the peppers into a hot jar, leaving 1/2-inch headspace. Ladle the
hot liquid over the peppers, leaving 1/2-inch headspace. Remove air bubbles.
Wipe the jar rim. Center the lid on the jar. Apply
the band, and adjust to fingertip-tight. Place the jar in the
boiling water canner. Repeat until all the jars are filled.
Process the jars in 10 minutes, +5 for Calgary altitude. Always process
jars submerged under the boiling water and start the time when the water is at
a full boil. Turn off heat; remove the lid, and let the jars stand 5 minutes.
Remove the jars and cool. Leave them on the counter for a day before you move
them to storage.
Adapted from https://www.ballmasonjars.com/blog?cid=hot-peppers
If you are new to canning check out: https://www.canada.ca/en/health-canada/services/general-food-safety-tips/home-canning-safety.html
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