Quick Pickled Hot Peppers Food

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.

QUICK AND EASY PICKLED PEPPERS

Steps:

• Prep the peppers: Utilize a small paring knife to remove the membranes and seeds before slicing (for a less spicy version). Slice thinly and continue until all peppers are sliced.
• Transfer the pepper slices and garlic to a large glass jar (with lid).
• Add the vinegar, water, honey and salt to a small saucepan and heat until almost boiling. Make sure to stir to dissolve the honey/sugar.
• Remove the vinegar/sugar mixture from the heat and pour over the peppers.
• Use a butter knife or chopstick to tap on the bottom of the glass to remove hidden air pockets.
• Once the peppers are cooled to room temperature, place the lid on the jar and refrigerate.
• Super thin slices can be eaten after 10 minutes while thicker slices will need a few days.

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:

• Bring all ingredients except peppers to boil in medium saucepan on medium heat, stirring frequently; simmer on medium-low heat 5 min., stirring occasionally. Cool 5 min.
• Meanwhile, cut peppers into 1/4-inch-thick slices; pack into 3 (16-oz.) jars with tight-fitting lids, leaving 1/2-inch headspace at top of each jar.
• Pour vinegar mixture over peppers, making sure to equally distribute herbs and garlic pieces among the jars. Cool completely.
• Cover jars with lids. Refrigerate 24 hours before serving.

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:

• 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.