Pickled Hot Peppers

  • 1-2 pounds mixed hot peppers
  • 6 cups vinegar
  • 2 cups water
  • 3 cloves garlic, crushed
  • 1 onion, chopped

Place the 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.

Homemade Hot Pepper Sauce

  • 10 oz. hot peppers
  • 1 1/2 tablespoons minced garlic
  • 3/4 cup thinly sliced onions
  • 3/4 teaspoon salt
  • 1 teaspoon vegetable oil
  • 2 cups water
  • 1 cup distilled white vinegar

Combine the peppers, garlic, onions, salt and oil in a non-reactive saucepan over high heat. Saute for 3 minutes. Add the water and continue to cook, stirring occasionally, for about 20 minutes, or until peppers are very soft and almost all of the liquid has evaporated. (Note: this should be done in a very well-ventilated area!) Remove from the heat and allow to steep until mixture comes to room temperature. In a food processor, puree the mixture for 15 seconds, or until smooth. With the food processor running, add the vinegar through the feed tube in a steady stream.

Taste and season with more salt, if necessary. (This will depend on the heat level of the peppers you use as well as the brand of vinegar used.) Strain the mixture through a fine mesh sieve and then transfer to a sterilized pint jar or bottle and secure with an airtight lid. Refrigerate. Let age at least 2 weeks before using. Can be stored in the refrigerator for up to 6 months.

[print-me target=”.post-content”]