Pickled Hot Peppers

PICKLED HOT PEPPERS

Hungarian, banana, chili and jalapeno



Ingredients:



4 pounds hot, long red, green or yellow peppers



3 pounds sweet red and green peppers, mixed



5 cups vinegar (5 percent acidity)



1 cup water



4 teaspoons canning or pickling salt



2 tablespoons sugar



2 cloves garlic



Yield: About 9 pints



Procedure: Wash peppers. If small peppers are left whole, slash two to four slits in each; quarter large peppers. Blanch in boiling water or blister in order to peel. Flatten small peppers.



Fill jars, leaving 1/2 inch headspace. Combine and heat other ingredients to boiling and simmer 10 minutes. Remove garlic. Add hot pickling solution over peppers, leaving 1/2 inch headspace.



Adjust lids and process pints or half-pints for 10 minutes in a boiling water bath at an altitude of less than 1000 feet or for 15 minutes at an altitude of 1001 to 3000 feet.