Pickleing Fresh Peppers

I sliced the large peppers with my wavy cutter and left the small ones whole.
My husband brought home a bag of fresh peppers the other night.  The assortment included Anaheim, Serrano, Jalapeno, and Poblano peppers all freshly picked from the garden.  Today is another cloudy day and I decided to pickle them, estimating they would make about three pints.

Ingredients for Pickled Peppers:

Washed sliced or whole or a mixture of washed peppers
1 C. vinegar
1 quart water
1/4 C. salt
1/4 C. sugar

Using a very large kettle or cold packer, fill with enough water to cover the sealed jars 1" with water and bring to a boil while you proceed.

Wash and scald pint jars and lids and caps.  Bring the vinegar, water, sugar, and salt to a boil then turn to simmer while filling the hot jars with the peppers.  After filling jars pour the hot brine to cover leaving 1/2" head space.  Screw on the caps and rings snuggly.  Place the filled jars in the hot water bath to cover 1" and bring to a boil.  Cover and process 10 minutes.  Remove the hot jars to a towel covered surface and leave 24 hours.  Check for seal an store/  If any jars do not seal you may process again or refrigerate and use. 

Finished pickles peppers.
I yielded 3 pints and they all sealed!  Happy Days!  They sure will be great in next winters chili, stews, and vegetable soups! 

Also great with nachos! I also pack them later when they turn red and orange.  They are all good!