Recipes and Cooking Hot Peppers Add tang and cut the heat of your favorite hot peppers by canning them. Add spicy-tang to all kinds of recipes with your finished results. By Kaleb Wyse Kaleb Wyse Facebook Instagram Website Kaleb Wyse is a fourth-generation to live on his family farm in Iowa. Kaleb started Wyse Guide as an outlet for his passions in the garden and indoors in the kitchen. His goal is to show viewers how they can start a garden no matter the size, preserve food, and create the home they love to live in. Kaleb has been featured in This Old House, Folk, All Recipes, Better Homes & Gardens, Farmhouse at Heart, and Studio McGee. Learn about BHG's Editorial Process Published on July 8, 2020 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Hands On Time: 45 mins Total Time: 55 mins Servings: 48 Yield: 6 pints Jump to Nutrition Facts Ingredients 6 cup apple cider vinegar 2 cup water ¼ cup sugar 1 tablespoon kosher salt 1 tablespoon celery seeds 12 cloves garlic 3 pound mixed hot peppers, stemmed, seeded (if desired), and sliced Directions In a 3-quart saucepan combine vinegar, 2 cups water, the sugar, and 1 Tbsp. kosher salt. Bring to boiling. Boil, uncovered, one minute. Cover; keep hot on low. Place 1/2 teaspoon celery seeds and 2 cloves garlic in a hot, clean pint canning jar. Pack with peppers, leaving 1/2-inch headspace. Pour hot brine over peppers, maintaining 1/2-inch headspace. Add lid and screw band. Repeat for a total of six jars. Place jars in a water-bath canner. Process 10 minutes, beginning timing when water returns to a boil. Let jars cool on wire racks at least 4 hours. Makes 6 pints. Rate it Print Nutrition Facts (per serving) 13 Calories 3g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 48 Calories 13 % Daily Value * Sodium 11mg 0% Total Carbohydrate 3g 1% Total Sugars 2g Protein 1g Vitamin C 68.7mg 344% Calcium 5mg 0% Iron 0.3mg 2% Potassium 99mg 2% Folate, total 6.5mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.