Homemade Quick Pickled Hot Peppers No Canning Required Food

HOMEMADE QUICK PICKLED HOT PEPPERS - NO CANNING REQUIRED!

Steps:

• Thoroughly wash and scrub all the peppers under cool running water.
• Clean and sterilize your quart sized jar.
• Using a sharp knife, remove and compost the pepper hulls, then slice all the peppers into rings
• Set 1/2 cup of filtered water to boil, either in a tea kettle or a saucepan.
• Measure out three tablespoons of kosher or pickling salt and pour it into your quart sized jar.
• Measure out and add the flavorings listed above to the jar as well.
• Once the water is boiling, pour it into the jar and stir vigorously with a spoon until the salt dissolves and everything is mixed.
• Pack the sliced peppers carefully into the jar, pushing them down gently after each addition. Keep filling the jar until you reach the neck of the jar.
• Pour clean, filtered water slowly into the jar until all the peppers are covered. Cover the jar tightly with the lid and keep in the refrigerator for at least a day before enjoying.

QUICK PICKLED PEPPERS

Steps:

• Cut peppers into 1/2 inch strips, lengthwise.
• In a medium saucepan, simmer the vinegar, 2 cups of water, garlic, salt, sugar, oregano, peppercorns, onion, and dried chilies, if using, until fragrant, about 3 or 4 minutes.
• Blanch peppers in a pot of boiling water until they begin to soften and lose a little color, about 2 to 3 minutes; drain peppers and pat dry.
• Place peppers, in a nonreactive container or canning jars, pour vinegar mixture over them to cover; seal tightly and refrigerate for at least 8 hours.

PICKLED HOT PEPPERS

Steps:

• Wash hot peppers; drain.
• Pack peppers into hot, sterilized pint jars, leaving 1/2" headspace.
• If desired, place 1 head fresh dill or 1 1/2 tsp. dill seed in each jar.
• In saucepan, combine water, vinegar, salt, sugar, garlic, and dried pepper. bring to boiling.
• Pour hot pickling liquid over peppers, leaving 1/2 inch headspace.
• Adjust lids. Process in boiling water bath (pints) 10 minutes.

PICKLED HOT PEPPERS

Steps:

• Combine vinegar, water, oil, salt and spices in a stainless steel pan (not aluminum).
• Bring to a boil, turn off heat, cover and and let flavors develop while you do the rest.
• Wash and dry peppers, Trim stems but leave some on.
• Put 2 cloves of garlic in each canning jar (sterilized etc).
• Alternate peppers and sliced onions.
• Pack tight with 1 inch headspace.
• Bring liquid back to a boil, and pour over peppers leaving one inch for air space.
• Top with lids, screw on bands, and process in waterbath canner for 10 minutes.

PICKLED HOT PEPPERS

Steps:

• Sterilize jars, lids, rings and other assorted equipment.
• Combine vinegar, water, sugars, salt and spices in a pot. Bring to a rolling boil.
• Cut peppers in half, or into rings. Remove seeds or not as you choose. All pieces should be roughly the same size.
• Pack peppers into canning jars. (1 pound of peppers will make roughly one pint, and wide-mouth jars are easier to fill.) Pour brine over, leaving 1/2" headspace. Place lid and ring on jar and screw down finger-tight.
• Transfer full jar to a water-bath canner (i.e. a huge stockpot full of boiling water). Process at a rolling boil for 10 minutes for pints, 15 minutes for quarts.
• Remove jar from water bath and place on a dry towel. Let stand until room temperature. If the lid does not form a vacuum seal, refrigerate and use within 1 month. Sealed, keeps in the pantry for 1 year; after opening, refrigerate and use within 1 month.