🧂 Ingredients:
- 2 lbs (900 g) fresh chili peppers (any kind: jalapeños, serranos, banana peppers, etc.)
- 4 cups white vinegar (5% acidity)
- 1 cup water
- 2 tbsp pickling salt (non-iodized)
- 1 tbsp sugar (optional, balances acidity)
- 4 cloves garlic (optional, for flavor)
- 1 tsp peppercorns (optional)
🧴 Equipment:
- 4–5 sterilized pint (500 ml) canning jars with lids and bands
- Large pot for boiling
- Tongs and a funnel
- Water bath canner or large deep pot with rack
🔪 Instructions:
- Prepare the peppers
- Wash thoroughly and slice (rings, halves, or leave whole with small slits).
- If you want milder peppers, remove seeds and membranes.
- Sterilize jars
- Boil jars and lids for 10 minutes. Keep warm until ready to fill.
- Make the pickling brine
- In a pot, combine vinegar, water, salt, and sugar.
- Bring to a boil, then reduce to a simmer for 5 minutes.
- Pack the jars
- Add a garlic clove and a few peppercorns to each jar (optional).
- Pack the peppers tightly but without crushing them.
- Add hot brine
- Pour the boiling brine over the peppers, leaving ½ inch (1.3 cm) headspace at the top.
- Remove any air bubbles with a knife or skewer.
- Wipe rims clean and seal jars with lids and bands (finger-tight).
- Process in a water bath
- Place jars in a boiling water canner, ensuring water covers jars by 1 inch.
- Boil for 10 minutes (pints) or 15 minutes (quarts).
- Adjust for altitude if needed (+5 min per 1,000 ft over sea level).
- Cool and store
- Remove jars and let cool undisturbed for 12–24 hours.
- Check seals (the lids should not flex).
- Label and store in a cool, dark place.
🕒 Shelf Life:
- Up to 1 year in pantry.
- Refrigerate after opening.
💡 Tips:
- Use gloves when handling hot peppers — the oils can irritate skin.
- You can mix pepper types for custom heat levels.
- Add a bay leaf or mustard seeds for extra flavor.
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