Hot Hungarian Pickled Peppers Recipe

A classic canning recipe for hot Hungarian or banana peppers — tangy, garlicky, and great to have on the shelf all year round.

Ingredients

• 4 quarts Hungarian or banana peppers
• 1-1/2 cups pickling salt
• 4 quarts water
• 10 cups 5% vinegar
• 2 cups water
• 1/4 cup sugar
• 2 cloves garlic

Instructions

1. Cut 2 small slits into each pepper.
2. Dissolve the pickling salt in 4 quarts of water. Pour over peppers in a large bowl or pot.
3. Weigh down peppers with a sealed bag filled with water to keep them fully submerged.
4. Let stand 12–18 hours in a cool place.
5. Drain, rinse thoroughly, then drain again.
6. Combine vinegar, 2 cups water, sugar, and garlic in a medium saucepot. Simmer for 15 minutes.
7. Remove garlic from brine.
8. Pack peppers into hot jars leaving 1/4 inch headspace.
9. Ladle hot brine over peppers leaving 1/4 inch headspace.
10. Remove air bubbles with a non-metallic utensil.
11. Apply caps and process for 10 minutes in a boiling-water canner.

Notes

Always use 5% acidity vinegar for safe canning. Do not reduce the vinegar quantity.