Spice up any meal, anytime when you learn how to preserve peppers. Any kind of peppers can be preserved. The easiest recipe to learn is to make a simple pickling solution and pouring it into a jar filled with skinned and cut peppers.
To preserve peppers, you will need:
- 4 pounds hot long red, green or yellow peppers
- 1 1/2 pounds sweet red peppers
- 1 ½ pounds sweet green peppers
- 5 cups white vinegar
- 1 cup water
- 4 teaspoons pickling salt
- 2 tablespoons sugar
- 2 garlic cloves
- Canning pot with lid
- Canning tongs
- Canning jars with lids
- Sterilize the jars. Wash the jars and lids in hot soapy water and rinse well. Place the jars in a large pot filled with water and boil for 10 minutes. Boil the lids in a saucepan filled with water for 3 to 4 minutes. Turn the heat off under the pots. Leave the jars and lid soaking in the pots until they are ready to be used.
- Prepare the peppers. Preheat the oven to 400 degrees. Wash all peppers. Leave the small peppers whole but cut three or four slits lengthwise in the pepper. Cut larger peppers into quarters and remove core and seeds and cut off stems. Place the peppers on a baking sheet and heat in the oven or broiler for 6 to 8 minutes or until the pepper skins blister. Place the blistered peppers in a large bowl of cold water and remove skins from the peppers. Press on the small peppers to flatten them.
- Combine vinegar, salt, sugar, water, and garlic in a saucepan and simmer for 10 minutes. Use a spoon to remove the garlic cloves from the pickling mixture and discard.
- Fill the jars. Fill the jars with a combination of peppers until it is ½ inch from the top of the jar. Fill the jar with hot picking solution by pouring it over the peppers until it is ½ inch from the top of the jar. Use a damp paper towel to wipe any spillage off the rim of each jar. Tighten the lids onto the jars.
- Process the jars. Fill the canning pot half full of hot water. Use the canning tongs to transfer jars to the rack inside the canning pot. Cover the jars with hot water until the level is two inches above the jars and boil for 10 minutes.
- Remove the jars and cool. Use the canning tongs to transfer the processed jars from the canning pot to cooling racks. Allow the jars to cool completely. When the jars are cool, press on the center of the lid to test the seal. If the lid doesn’t pop up the jar is properly sealed. Store the sealed jars of peppers in a cool dark pantry away from heat and sunlight. If the lid does pop, however, the seal is not good and the pepper should be immediately refrigerated and consumed within 30 days.
- Always use quality peppers that are blemish free and firm to get the best results when preserving peppers.
- Wear rubber or latex gloves when handling hot peppers to avoid skin irritation. Avoid touching your face or eyes while handling hot peppers.