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Name: Pickled Hot Peppers
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 9
Cuisine: American
Ingredients: 1 c Water; 2 tb Sugar; 4 lb Hot long peppers; 5 c Vinegar (5 degrees); 2 Garlic; 4 ts Canning or pickling salt; 3 lb Sweet red & green peppers

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INGREDIENTS

1 c Water
2 tb Sugar
4 lb Hot long peppers
5 c Vinegar (5 degrees)
2 Garlic
4 ts Canning or pickling salt
3 lb Sweet red & green peppers

INSTRUCTIONS

(Hungarian, Banana, Chile, Jalapeno) Yield: About 9 pints Caution: Wear rubber gloves when handling hot peppers or wash hands thoroughly with soap and water before touching your face. Procedure: Wash peppers. If small peppers are left whole, slash 2 to 4 slits in each. Quarter large peppers. Blanch in boiling water or blister in order to peel. Peppers may be blistered using one of the following methods: Oven or broiler method: Place peppers in a hot oven (400 degree F) or broiler for 6-8 minutes or until skins blister. Range-top method: Cover hot burner, either gas or electric, with heavy wire mesh. Place peppers on burner for several minutes until skins blister. Cool and peel off skin. Flatten small peppers. Fill jars, leaving 1/2-inch headspace. Combine and heat other ingredients to boiling and simmer 10 minutes. Remove garlic. Add hot pickling solution over peppers, leaving 1/2-inch headspace. Adjust lids and process according to the recommendations in Table 1. Table 1. Recommended process time for Pickled Hot Peppers in a boiling-water canner. Style of Pack: Raw. Jar Size: Half-pints or Pints. Process Time at Altitudes of 0 - 1,000 ft: 10 min. 1,001 - 6,000 ft: 15 min. Above 6,000 ft: 20 min. ======================================================= === * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias

NOTES

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Pickled Hot Peppers

1 c Water
2 tb Sugar
4 lb Hot long peppers
5 c Vinegar (5 degrees)
2 Garlic
4 ts Canning or pickling salt
3 lb Sweet red & green peppers

(Hungarian, Banana, Chile, Jalapeno)    Yield: About 9 pints    Caution: Wear rubber gloves when handling hot peppers or wash hands  thoroughly with soap and water before touching your face.    Procedure: Wash peppers. If small peppers are left whole, slash 2 to 4  slits in each. Quarter large peppers. Blanch in boiling water or blister in  order to peel. Peppers may be blistered using one of the following methods:  Oven or broiler method: Place peppers in a hot oven (400 degree F) or  broiler for 6-8 minutes or until skins blister. Range-top method: Cover hot  burner, either gas or electric, with heavy wire mesh. Place peppers on  burner for several minutes until skins blister. Cool and peel off skin.  Flatten small peppers. Fill jars, leaving 1/2-inch headspace. Combine and  heat other ingredients to boiling and simmer 10 minutes. Remove garlic. Add  hot pickling solution over peppers, leaving 1/2-inch headspace.    Adjust lids and process according to the recommendations in Table 1.    Table 1. Recommended process time for Pickled Hot Peppers in a  boiling-water canner.    Style of Pack: Raw.  Jar Size: Half-pints or Pints. Process Time at  Altitudes of 0 - 1,000 ft: 10 min.                         1,001 - 6,000 ft: 15 min.                           Above 6,000 ft: 20 min.  ======================================================= === * USDA  Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format  courtesy of Karen Mintzias

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Nutrition

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Serving Size: 1 Pint (375g)
Recipe Makes: 9 Pints

Calories: 34
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0.5mg		0 %
Potassium 3.7mg		0 %
Total Carbohydrate 8.6g		3 %
	Dietary Fiber 0g	0 %
	Sugars, other 8.6g
Protein 0.1g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 34

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