Thread: Pickles
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Old August 12, 2009   #19
remy
Buffalo-Niagara Tomato TasteFest™ Coordinator
 
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Join Date: Feb 2006
Location: Z6 WNY
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Hi,
This is the recipe I use for canning hot peppers. I do sliced jalapenos, red anaheims, or Hungarians with this one.

This is to make 4 pints, you can of course make large batches depending on how many peppers you have.

3 lbs. peppers - washed and cut into rings
2 cups vinegar
1 cup water(distilled is best)
2 tablespoons of sugar(you can go less if you like)
1 tablespoon canning salt(must use canning)
Cloves of garlic
Onion thinly sliced

In a 6-8 quart pot add the vinegar, water, sugar, and salt. Bring to boil. Add peppers. bring back to boil. Remove from heat.
Into washed and warm jars add a slice of onion and at least a clove of garlic, if small you can add a few. Then fill with pepper rings and liquid. Leave 1/2 inch head space. Run a plastic or wooden(no metal!) utensil around the inside of the jars to get out air bubbles. Screw caps on firmly. Process in water canner for 5 minutes.

If something doesn't make sense let me know,
Remy
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