Description
Scroll to the bottom for more details!
Ingredients
Scale
3 pounds hot peppers, such as banana, jalapeño, or crimson-hot – using a variety of colours looks beautiful in the jar
6 cups white vinegar (5% acidity)
2 cups water
3 garlic cloves, halved
Instructions
- Prepare a boiling water canner. Heat jars in simmering water until ready for use—do not boil. Wash lids in warm, soapy water and set bands aside.
- Rinse the hot peppers under cold running water; drain. Remove and discard the stems from the peppers. Cut the peppers into 1-inch pieces, leaving them in the seeds. Place the peppers in a large bowl.
- 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. Place half a garlic clove in each jar, or remove and discard them if you prefer a mild garlic flavour.
- Pack the hot 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.
- Water must cover jars by 1 inch. Adjust heat to medium-high, cover the canner, and bring water to a rolling boil. Process pint jars for 10 minutes, adjusting for altitude. Turn off the heat and remove the cover. Let jars cool for 5 minutes. Remove jars from the canner; do not retighten bands if loose. Cool for 12-24 hours. Check lids for seal; they should not flex when you press on the center.
Notes
Remember to wear gloves when cutting hot peppers and avoid touching your eyes and face. If you are not wearing gloves, ensure to wash your hand thoroughly after cutting the peppers.