Tasty Tuesday From Pickled Hot Peppers

Packing pickled peppers, and these babies are hot ones! Isn’t it funny how in the heat of the summer, it is time to put the heat in the kitchen and fire up the canner. Our pressure cooker is steaming, rattling, cranking out pints and quarts of the best our land has to offer.
We planted jalapenos, yellow banana peppers and Hungarian wax peppers. Our peppers with heat are the latter: the Hungarian ones. Glad that we have that, as I want to taste that zip when I crunch on a nacho!

Putting up these three varieties melds the taste together. We enjoy the fruits of the summer all year long. But the picking, cleaning and pressuring seem to take that long too! Cleaning the jars is the ultimate first step. Clean jars, new liner and nick free rings assure us that the work we do will produce that wonderful “POP” when we take the cans out of the cooker and let them cool. Love that sound!
This recipe brings 5 well packed pints to fruition. I packed then down and when it was done, when they had cooled, there was plenty of room, they obviously soften up! Here is to some great late night snacking! Nacho toppers at their best.
Pickled Peppers (jalapenos, Hungarian wax, and yellow banana peppers)
5 c 5% vinegar either white or apple cider variety
1 c water
4 t pickling salt
2 t sugar
3 lb.s fresh mix of jalapeno, yellow banana and Hungarian wax peppers
5 baby carrots sliced, one for each jar
Remove the seeds from the Hungarian wax peppers and the yellow banana peppers.
Prepare a boiling bath for jars. Keep h0t while you prepare the jars for pickling.
Make a brine by placing the vinegar, water, salt and sugar in a medium saucepan. Bring to a boil, stir to dissolve the salt and sugar. Cover and keep hot over low heat.
Wash the peppers and slice 1/4 inch thick; discard the stem ends from all the peppers. Place one sliced carrot into each jar. Pack with the pepper slices tightly. (They do soften.)
Ladle the hot brine over the sliced peppers in the sterilized jars. Process the pints in a boiling water bath for 10 minutes. (Cover up to the top with 1″ of water) Remove from cooker, do not move for 12 to 24 hours. Store up to 1 year.byDeborahonTuesday, July 20, 2010Military Life:,,,,

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