Nicole Taylor
@nicolequeentaylor
Spicy Pickled Peppers
A zesty and flavorful mix of banana, jalapeño, and serrano peppers pickled in a tangy vinegar solution, perfect for adding a kick to your meals or enjoying as a snack.
Details
- Cuisine:mexican
- Diet:vegetarian
- Difficulty:medium
- Estimated Cost:N/A
- Occasion:bbq
- Ingredients:7
- Views:4
Recipe Information
- Prep time35 min.
- Cook time25 min.
- Total time60 min.
- Servings80
Ingredients
- 1 1/2 pounds, cut into 1 inch pieces
- 1 pound, cut into 1 inch pieces
- 1/4 pound, cut into 1 inch pieces
- 6 cups
- 2 cups
- 1 medium, chopped
- 3 cloves, crushed
Cooking Instructions
Follow our step-by-step guide on how to make Spicy Pickled Peppers.
Step 1
Begin by assembling all your ingredients and setting up a clean workspace to ensure a smooth process.
Step 2
Carefully inspect five pint-sized jars for any cracks and check the rings for rust, discarding any that are defective.
Step 3
Immerse the jars in simmering water to keep them hot until you're ready to use them.
Step 4
Wash the new lids and rings in warm, soapy water to prepare them for sealing.
Step 5
In a large pot, combine banana peppers, jalapeño peppers, and serrano peppers, creating a vibrant mix of flavors.
Step 6
Pour in vinegar, water, chopped onion, and crushed garlic, then bring the mixture to a boil over medium-high heat.
Step 7
Once boiling, reduce the heat to medium-low and let it simmer for five minutes, allowing the flavors to meld beautifully.
Step 8
Using a ladle, fill the hot, sterilized jars with the pepper mixture, leaving about a quarter-inch of space at the top.
Step 9
To eliminate air bubbles, run a clean knife or thin spatula around the inside of the jars.
Step 10
Wipe the rims with a damp paper towel to ensure a proper seal, then place the lids on top and screw the rings on tightly.
Step 11
In a large stockpot, place a rack at the bottom and fill it halfway with water.
Step 12
Bring the water to a boil, then carefully lower the jars into the pot, ensuring they are spaced two inches apart.
Step 13
If needed, add more boiling water to cover the jars by at least one inch.
Step 14
Bring the water back to a rolling boil, cover the pot, and process the jars for ten to fifteen minutes.
Step 15
Once processed, carefully remove the jars from the stockpot and let them cool on a clean surface, spaced several inches apart, for twelve to twenty-four hours.
Step 16
After they have cooled, press the center of each lid to check for a proper seal.
Step 17
Remove the rings for storage and keep the jars in a cool, dark place.
Step 18
Remember to refrigerate after opening.
Step 19
Enjoy the delightful kick of your homemade spicy pickled peppers, perfect for adding zest to any dish!.