This is a pickled pepper recipe with a good selection of peppers.
Peppers used:
- Jalapeno
- Carolina Reaper
- Scorpion
- Pencil Hot
- Ghost Pepper
- Red Fresno
- Habanero
- Red Cayenne Long
- Bell Pepper
Rogues Pickled Peppers
A great pickled pepper recipe
Equipment
- 1 Water Bath Canner
- 1 medium pot
- 7 1Pint Canning Jars & Lids & Rings
Ingredients
- 3 lbs Assorted Peppers
- 6 cups White or Apple Cider Vinegar 5% acidity
- 2 cups Water
- 4 tsp pickling salt
Optional Items but add great flavour
- ⅛ tsp celery seed per jar
- ⅛ tsp mustard seed per jar
- ¼ tsp Oregano per jar
- ¼ tsp Dill per jar
- 1-2 Bay Leaves per jar
- 2-6 cloves Garlic per jar
- 4 seeds Coriander/cumin seed per jar
- 2 Pepper corns per jar
- ¼ to ½ med onion across all jars
Instructions
- Wash and dry canning jars and lids
- Wash peppers
- Slice peppers into pieces
- Add all ingredients to jars
- Bring water, vinegar and salt to boil
- Pour vinegar mixture over peppers in jars leave ½inch head space. Remove bubbles from jar. Put on lids and tighten rings finger tight
- Process for 18min adding 5min per 1000ft in elevation
Notes
Wear latex gloves when handling the hot peppers as it might hurt later when you pee or rub your eyes.
Tried this recipe?Let us know how it was!
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*Nutrition Disclaimer:
All information presented on this site is intended for informational purposes only. Nutrition facts are an estimate and not guaranteed to be accurate. I am not a certified nutritionist and any nutritional information shared on TheRoguesOasis.com should only be used as a general guideline.
