Recipes and Cooking Pickled Sweet & Hot Peppers 5.0 (1) 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! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on July 18, 2018 Print Rate It Share Share Tweet Pin Email Prep Time: 1 hrs Bake Time: 20 mins Process Time: 15 mins Total Time: 1 hrs 35 mins Servings: 84 Yield: 6 pints or 12 half-pints Jump to Nutrition Facts Ingredients 4 ½ pound green, red, yellow, and/or orange sweet peppers 1 ½ pound hot chile peppers, such as Anaheim, jalapeño, yellow banana, or Hungarian 6 ½ cup white or cider vinegar 1 ⅓ cup water ⅔ cup sugar 4 teaspoon pickling salt 3 cloves garlic, peeled Directions 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. Rate it Print Nutrition Facts (per serving) 28 Calories 9g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 84 Calories 28 % Daily Value * Sodium 180mg 8% Total Carbohydrate 9g 3% Protein 1g Calcium 30.3mg 2% Iron 0.5mg 3% *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.