Fresh and crisp peppers will have a better taste once pickled.
Pickling chili peppers gives them a different flavor and allows you to preserve them for an extended period. Chili peppers are native to the Americas, and they were later brought to other countries like Spain and Mexico. Chili peppers add spice to many food dishes, and they can also be eaten plain. Preserving the chili peppers will allow you to enjoy the ripe fruit throughout the year---even when the growing season ends.
Instructions
1. Select fresh and crisp peppers. Peppers that feel soft and limp will not taste as good.
2. Sterilize the pint-sized canning jars, screw rings and lids either in the dishwasher or on the stovetop. You can boil the jars in water on the stovetop for 10 minutes to sterilize them. You will need 8 to 10 pint-sized canning jars for 6 lbs. of peppers. The number of jars you need will depend on the size of the chili peppers.
3. Rinse the peppers off under cold water to remove dirt and debris. Leave small peppers whole, but cut two to three small slits in them. Cut larger peppers into quarters and remove the seeds and cores.
4. Heat a frying pan over medium heat. Place the peppers into the frying pan so that the skin side faces down. Once the skin bubbles and darkens, also called "blistering," you can remove them and let the skins cool. Peel the skins off the peppers by hand; the skin will make the peppers tough. If the pepper has stubborn skin, you can remove it with a knife.
5. Combine 2 cups of water, 6 cups of vinegar, 1 tbsp. of pickling salt and 1 tbsp. of sugar into a saucepan. Bring the ingredients to a boil and then reduce it to a simmer.
6. Pour the liquid solution over the peppers. Leave one-quarter inch at the top of the jar. Insert a long spoon into the jar to move the peppers around to eliminate air bubbles.
7. Wipe off the rims of the jars with a towel to remove any leaked liquid. Place the lids and screw rings onto the canning jars.
8. Fill a large pot with water and bring the water to a boil. Boil the jars of pickled chili peppers for 10 minutes at an elevation of 6,000 feet or less or 15 minutes at an elevation above 6,000 feet.
9. Remove the canning jars from the water bath. Allow them to cool and store them in a cool and dark location for at least six weeks before you plan to use them.
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