Description
These pickled peppers are great in salads or to serve alongside a meat dish. These can be made less spicy by removing the seeds from the peppers.
Ingredients
- 1 ½ pounds banana peppers, cut into 1 inch pieces
- 1 pound jalapeno peppers, cut into 1 inch pieces
- ¼ pound serrano peppers, cut into 1 inch pieces
- 6 cups vinegar
- 2 cups water
- 3 cloves garlic, crushed
- 1 onion, chopped
Instructions
- 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 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.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 40