Pickled Hot Cherry Peppers Food

PICKLED PEPPERS

Steps:

• Combine water, vinegar, sugar, and salt in a saucepan; bring to a boil. Add red bell peppers to the boiling water mixture, reduce heat to medium-low, and simmer until peppers are softened, 8 to 10 minutes.
• Transfer red bell peppers and liquid to jars, cover with lids, and refrigerate, 8 hours to overnight.

PICKLED HOT PEPPERS

Steps:

• 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.
• 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.
• 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.

PICKLED EGGS WITH BEETS AND HOT CHERRY PEPPERS

Steps:

• Drain beets, reserving 1/2 cup juice. Place in a large glass bowl; add the remaining ingredients. Cover and refrigerate overnight.

PICKLED PEPPERS

Steps:

• Prepare boiling water bath canner, clean hot jars, and clean two piece lids.
• Wash hot peppers. Leave peppers whole or cut into slices. If using different varieties, toss to blend so you have a mix of peppers in each jar.
• Combine vinegar, water and garlic in a large sauce pot. Bring liquid to a boil; reduce heat and simmer about 5 minutes. Discard garlic.
• Pack hot peppers into hot jars; leaving 1/4 inch headspace. Ladle hot liquid over peppers, leaving 1/4 inch headspace. Remove air bubbles. Wipe rim clean and seal with two piece canning lids.
• Process pickled peppers 10 minutes in a boiling water bath canner. Makes about 5 pints.
• I prefer to pack mine in half pint and half cup jars, because we tend to go through a smaller amount of peppers at one time.

PICKLED HOT CHERRY PEPPERS

Steps:

• Trim cherry pepper stems. Divide peppers, garlic, bay leaves, and peppercorns among 2 quart-size and 1 pint-size sterilized glass jars.
• Bring vinegar, water, sugar, and salt to a simmer in a medium saucepan over medium heat. Cook until sugar dissolves. Pour hot pickling liquid over peppers, leaving 1/4-inch headspace at tops. Can in water bath for 15 minutes.

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.

HOT PEPPER RINGS

Steps:

• 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.
• 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).
• Mix vinegar, water, salt and sugar in a non-reactive saucepan.
• Boil for 1 minute.
• 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.

PICKLED HOT PEPPERS

Steps:

• Wash and sterilize canning jars, lids, and seals.
• Bring water bath in canning pot to a boil.
• Wash and prepare all fresh ingredients.
• Chop the peppers.
• Dice the garlic.
• Divide all fresh ingredients and spices into jars evenly.
• In a medium sauce pan bring water and vinegar to a simmer.
• Pour hot liquid over fresh ingredients in the jars leaving 1/2 inch head space and wipe the rim of any access liquid.
• Carefully put lids onto jars.
• Tighten the seals.
• Carefully place jars onto the rack in the water bath and lower into boiling water.
• Place lid on pot and let boil for 10 mins.
• Carefully remove from water bath and let cool on a dish towel over night.
• Store in pantry for up to one year.
• Enjoy!

PICKLED CHERRY BOMB PEPPERS

Steps:

• Place water, vinegar, salt and sugar in a pot and bring to a simmer, then turn off and allow to cool.
• Use a paring knife or kitchen scissors - trim the excess stem from your peppers and set aside. Slice 1 large or 2 smaller yellow wax peppers into thin rings and set those aside too.
• Place the cherry bomb and yellow wax peppers in your jar. Approx. one lb of peppers will fit between 2 pint wide mouth canning jars. Pack tightly.
• To each jar, add 2 cloves garlic, 3 whole peppercorns, 1/2 tsp pickling spice and 2 bay leaves.
• Pour cooled liquid over the peppers to 1/2 inch of the lip of the jar. Wipe rims. Apply seals and bands. Refrigerate for 24 hours before enjoying.

PICKLED CHERRY PEPPERS

Steps:

• Wash and dry the peppers and put them in a glass jar. You can also use any non-reactive storage container. If you want your peppers de-seeded and de-veined, and cut into pieces, do it now. You can mix and match cut and whole peppers in the same jar, or store them separately.
• Peel the garlic clove, cut it in half and add it to the cherry peppers along with the black peppercorns, cilantro and the bay leaf.
• In a small saucepan, combine the vinegars, water, salt, and sugar. Bring to a boil and let it cook for 1 minute. Remove the liquid mixture from the heat and immediately pour over the peppers.
• Let the contents of the jar cool completely at room temperature, then cover and refrigerate for 1 week. The peppers will be ready for eating after 1 week and will store in a fridge for up to 2-3 months.

PICKLED STUFFED CHERRY HOT PEPPERS

Steps:

• 1. Combine the oil, garlic, vinegars, oregano and salt in a small sauce pan. Bring to just a simmer and simmer for 2 minutes and turn off the heat. This will help the flavors marry. Set aside to cool.
• 2. In the meantime take a small knife, cut the top off as you would a pumpkin. Remove the seeds by either using your knife or a small measuring spoon.
• 3. Now cut a cube of provolone and a piece of the prosciutto to the size of your hot cherry pepper. This will most likely change for each pepper depending on their size and shape.
• 4. Wrap the prosciutto around your cubed cheese and place inside the cherry pepper. Continue with all the remaining peppers.
• 5. Place your stuffed peppers in a container which has a secrued lid. Pour the cooled vinegar and oil mixture over your peppers. If you do not have enough liquid you can always add additional olive oil. My peppers were a little small so I didn't have to add any liquid.
• 6. Put the lid on and gently tip your container upside down af few times. Place in the frig for at least 24 hours the longer the better as the flavors will improve!

PICKLED PEPPERS

Steps:

• Cut 2 small slits in each pepper (wear gloves).
• Dissolve salt in 4 quarts water. Pour over peppers and let stand 12-18 hours. Drain and Rinse thoroughly.
• Combine remaining ingredients simmer 15 minutes. Remove garlic.
• Pack peppers into hot sterilized jars. Seal and process pints 10 minutes in boiling water bath. Makes 8 pints.