Picked Peppers Recipe
This pickled pepper recipe allows you to make a nice batch of peppers that you will enjoy using as a garnish or addition to other dishes you prepare.
2 pounds small peppers, or enough to fill 5 pints
6 cups vinegar, either cider or clear, 5% acidity
2 cups water
1/2 cup granulated sugar
(note: do a taste test of your brine and if you want it sweeter you can add more sugar)
1 garlic clove for each jar
Tools: Canning jars with 2-piece seal and ring, washed and kept hot
Prepare your pint jars by washing and steriling.
If you are not sure how to do this, you can find the information in our BLOG How to Sterilize Canning Jars.
Rinse the peppers.
In a saucepan, bring vinegar, water, and sugar to boil and simmer 5 minutes.
Pack peppers tightly into sterilized jars.
Pour brine over the peppers, leaving 1/4-inch head room. Remove air by sliding a knife around inside of jars.
Place the seal and lids onto the jars. Process pints 10 minutes or quarts 15 minutes in a boiling water canner.
Let cool and store in pantry up to a year or so. Chill before eating.