Pickled Hot & Sweet Peppers

View Instructions

Makes:

12 cups (3 L)

Prep Time:

30 minutes

Cook Time:

20 minutes

Category:

Savoury Supporting Acts | Sides | Snacks and Treats

Introduction

About this Recipe

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Recipe from Set for the Holidays
Appetite for Random House, 2018

These peppers can be stored in your pantry or given away to stock the pantries of friends and family. I love getting a jar of pickled hot peppers—I use them all winter long to spice up stews and sauces, and I use the hot pickle juice to add spice to salsa or guacamole.

Make Ahead Tip: You can make these pickles at any time of the year. The canning process ensures the pickled peppers will keep for over a year in a cool, dark place. Once you open the jar, they will keep, refrigerated, for up to 6 months.

Helpful Hint: The ratio of sweet to hot peppers is really up to you. I like to mix up the colours and varieties, but even a jar of jalapeño pepper rings is a “warmly” welcomed gift in mid-winter.

Ingredients

6 cups (1.5 L) mixed whole chili peppers (sweet and/or hot)
8 cups (2 L) water, divided
1/2 cup (125 g) pickling salt

8 cups (2 L) white vinegar
1/2 cup (100 g) granulated sugar
3 whole garlic cloves, peeled

Step by Step Instructions

Step 1

Have ready three 4-cup (1 L) canning jars or other glass jars with sealable lids. Wash the whole chili peppers and drain well. If adding a few sweet peppers to the mix (see the note below), cut them into large pieces that fit into your jars and discard their seeds.

Step 2

Place all of the peppers in a large bowl. Bring 7 cups (1.75 L) of the water and the salt to a boil and pour over the peppers. Let sit on the counter for 4 hours, then drain and rinse (this step will help to keep the peppers crisp).

Step 3

Fill a large stockpot with water and bring to a boil over high heat. Place the vinegar, sugar and garlic cloves in a second stockpot and bring to a full boil over medium-high heat.

Step 4

Use rubber tongs to immerse the glass jars in the boiling water for a few seconds and then drain on a tea towel. Pack the peppers into the jars and ladle the hot vinegar overtop, adding enough to reach to 1/4 inch (6 mm) from the top of each jar. Add 1 garlic clove to each jar.

Step 5

Place the rubber sealing rings and the jar lids in a heatproof bowl, cover with a little cool water and then pour a ladleful of boiling water over (the rubber rings need to be softened but not boiled). Seal the jars with the sealing rings and lids and secure to “finger tight” (do not overtighten).

Step 6

Use the rubbers tongs to carefully drop the jars into the boiling water, ensuring the jars are submerged. Boil for 10 minutes, transfer to the towel to drain and then set aside to cool completely. Label each jar with the name of the pickles and the date. If gifting, a simple ribbon securing a slotted spoon to the jar adds the necessary festive touch.