Pa's Pickled Peppers
Make pickled peppers quick and with minimal fuss with this easy pickled peppers tutorial.
Calories
Ingredients
- Mason jars with lids and rims
- Water*
- Vinegar*
- Garlic
- Lemon Pepper
- Salt
- Fresh jalapeno and/or banana peppers
Instructions
- Trim the pepper stems and peel garlic
- Boil or run the jars and lids through a dishwasher so they are very hot.
- Bring a half vinegar, half water mixture to boil. Leave to simmer then stuff the hot jar(s) with as many peppers and garlic cloves as you can pack in there and still be able to place the lid. (see photos)
- Sprinkle salt and lemon pepper in the jar to taste. I used 1tsp of each per quart
- After the jar is packed, pour vinegar over the contents leaving ½" headspace. Wipe the rim dry then place a piping hot lid on top. Screw on the rim.
- Leave the jars on the counter until they seal. The lids will seal as the jars cool which can take anywhere from 3 hours to overnight.
Video
Notes
*Quantities and jar sizes will depend on how many peppers you have. I used two-quart jars and two-pint jars. You can use seasonings to taste, just make sure to use a 50/50 ratio of vinegar/water mix