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Look out, these peppers are hot, hot, hot! Pickle and can a mixture of hot and sweet peppers to enjoy later in the year--it's a great way to save fresh, in-season peppers!

Source: Better Homes and Gardens


Recipe Summary

1 hr
20 mins
15 mins
1 hr 35 mins
6 pints or 12 half-pints


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450°F. Cut sweet peppers into quarters, removing stems, seeds, and membranes. Line an extra-large baking sheet with foil. Place sweet pepper quarters, cut-sides down, on prepared baking sheet. Bake about 20 minutes or until skins are bubbly and dark. Place peppers in a clean, brown paper bag; seal bag. Let stand for 10 minutes or until cool enough to handle. Using a paring knife, gently peel off skins; set sweet peppers aside.

  • Remove stems and seeds from hot chile peppers. Slice into rings.

  • In a large stainless-steel, enamel, or nonstick saucepan combine vinegar, water, sugar, pickling salt, and garlic. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove garlic cloves.

  • Pack sweet and hot peppers into hot clean pint or half-pint canning jars, leaving a 1/2-inch headspace. Pour hot liquid over peppers, maintaining the 1/2-inch headspace. Wipe jar rims; adjust lids and screw bands.

  • Process filled jars in a boiling-water canner for 15 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.

Nutrition Facts

28 calories; carbohydrates 9g; insoluble fiber 1g; protein 1g; sodium 180mg; calcium 30.3mg; iron 0.5mg.