Pickled Hot Peppers

southernpeach

These pickled peppers are great in salads or to serve alongside a meat dish. These can be made less spicy by removing the seeds from the peppers.

Modified from: Pickled Hot Peppers

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Ingredients

30 m servings
Serving size has been adjusted!
Original recipe yields 40 servings



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Directions

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  1. Place the banana peppers, jalapeno peppers, and serrano peppers into a large pot. Add the vinegar, water, garlic, and onion. Bring to a boil, then reduce heat to medium-low, and simmer for 5 minutes.
  2. Ladle peppers into sterile jars, and fill to the top with the liquid, leaving 1/4 inch headspace. Tap jars on the counter to remove air bubbles. Place two piece lids on the jars.
  3. Place jars in the rack of a large, canning pan, and fill with enough water to cover the jars completely. Bring to a boil, and boil for 10 to 15 minutes. Refrigerate jars after opening.

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