Make your own hot pepper slices to top pizza, burgers or sandwiches. To increase the heat of your peppers, do not remove the inner membranes from the peppers.
Prep Time30 minutesmins
Cook Time10 minutesmins
Total Time40 minutesmins
Course: preserves
Cuisine: American
Keyword: condiments, hot peppers, hot sauce, quick pickles
Servings: 81/2 pint (250mL) jars
Calories: 1108kcal
Ingredients
6cupsslicedany variety
3 1/2cupsvinegar
2cupswater
2Tbsppickling or sea salt
2Tbspsugar
2clovesgarlicquartered
Instructions
Prepare Hot Peppers
Wash and stem hot peppers.
Remove seeds and inner membranes if you'd like to take some of the heat out of the peppers, otherwise leave them in.
Slice peppers into even 1/4 inch thick slices. Wear gloves to keep your fingers from stinging.
Prepare Jars
Fill large pot or canner with water so that jars are covered by 1" of water.
Check jars for cracks, wash with warm soapy water, rinse well and place in canner.
Heat jars in canner (no need to sterilize).
Prepare Brine
Mix vinegar, water, salt and sugar in a non-reactive saucepan.
Boil for 1 minute.
Fill Jars
Place 1/4 clove of garlic in each jar and pack with pepper rings.
Pour hot vinegar brine over peppers.
Remove air bubbles and push peppers underneath pickling liquid as much as possible, leaving a 1/2 inch headspace.
Wipe rim with clean cloth, seal with hot sealing lid, tighten screw band on top finger tight and process in hot water bath for 10 minutes.
Notes
Makes 8 half pint (250 ml) jars Need to adjust the recipe to accommodate for more or less peppers? You can double or halve the brine recipe, just keep the ratio of salt and vinegar the same. Heat processing time recommended by the National Center for Home Food Preservation.