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

(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) * format
courtesy of