pickled hot peppers

Ingredients

• Servings: 10
• 1 1/2 pounds banana peppers, cut into 1 inch pieces
• 1 pound jalapeno peppers, cut into 1 inch pieces
• 1/4 pound serrano peppers, cut into 1 inch pieces
• 6 cups vinegar
• 2 cups water
• 3 cloves garlic, crushed
• 1 onion, chopped

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• 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 . 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.