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
- â…› tsp celery seed per jar
- â…› 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.
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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.