Michigan State University Extension
Preserving Food Safely - 01600864
10/13/97

### PICKLED HOT PEPPERS

    HUNGARIAN,
    BANANA, CHILE, JALAPENO

    4
    lb. hot long red, green, or yellow peppers

    3
    lb. sweet red and green peppers, mixed

    5
    cups vinegar (5% acidity)

    1
    cup water

    4
    tsp. canning or pickling salt

    2
    tbsp. sugar

    2
    cloves garlic

        YIELD:  About 9 pints

        PROCEDURE:  CAUTION:  WEAR RUBBER GLOVES WHEN  HANDLING

    HOT
     PEPPERS  OR WASH HANDS THOROUGHLY WITH SOAP  AND  WATER

    BEFORE
    TOUCHING YOUR FACE.  Wash peppers.  If small  peppers

    are
     left whole, slash 2 to 4 slits in each.  Quarter  large

    peppers.
      Blanch  in boiling water or blister in  order  to

    peel.

         Peppers  may be blistered using one of  the  following

    methods:

        Oven  or broiler method:  Place peppers in a  hot  oven

    (400
     degrees  Fahrenheit)  or  broiler for 6 - 8 minutes or

    until
    skins blister.

        Range-top  method:   Cover hot burner,  either  gas  or

    electric,
    with heavy wire mesh.  Place peppers on burner for

    several
    minutes until skins blister.      Cool  and peel off

    skin.
    Flatten small peppers. Fill hot jars, leaving l/2-inch

    headspace.
    Combine and heat other ingredients to boiling and

    simmer
    10 minutes. Remove garlic.  Add hot pickling solution

    over
    peppers,  leaving 1/2-inch headspace.   Adjust lids and

    process.

               RECOMMENDED PROCESS TIMES FOR PICKLED

               HOT PEPPERS IN A BOILING-WATER CANNER

                        Process Times at Altitudes of

    Style

    of
          Jar        0-           1001-             6001-

    Pack
        Size       1000 ft.     6000 ft.          8000 ft.

    Raw
      Half-pints    10 min.      15 min.           20 min.

    Raw
        Pints       10           15                20

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