Pickle chili peppers to enjoy year round.
Hot chili peppers grow in abundance during the summer months, and pickling these hot peppers is a perfect way to preserve them to use throughout the year. Wear rubber gloves when pickling hot peppers as the peppers can sting your eyes or irritate your skin. You also want to add bell peppers to pickled hot peppers. On their own, the chili peppers will be so hot after pickling that most people wouldn't be able to eat them. The bell peppers absorb some of the heat so your hot peppers stay delicious.
Instructions
1. Sterilize the canning jars in a dishwasher.
2. Wash the peppers and cut them. Small peppers just need three slits cut into them while large peppers should be cut in quarters.
3. Blister the peppers, which will allow you to peel off the skin. Spread the hot peppers on a baking sheet and broil them for six to eight minutes, or until they blister.
4. Let the peppers cool and peel the skin off each pepper.
5. Pack the peppers into the sterilized canning jars and leave about 1/2inch of space at the top of each jar.
6. Bring the salt, sugar, garlic, vinegar and water to a boil in a large pot. Once the mixture is boiling, turn the heat to low and simmer for 10 minutes.
7. Take out the garlic cloves, and pour the pickling mixture over the peppers, keeping the 1/2 inch of room.
8. Seal the jars with lids and process in a boiling water bath for 15 minutes.
Tags: chili peppers, bell peppers, canning jars, peel skin