Recipe #1539
Hot Pickled Peppers
| Preparation: | 15 min |
| Marinating/Waiting: | 24 h |
| Cooking: | 15 min |
| Total: | 24 h 30 min |
8 500-ml (2-cup) jars
servings
servings
| Category: | Marinades and sauces |
| Subcategory: | Marinated products |
| Source: | Metro |
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Recipe ingredients
- 5 cups (1,25 L) white vinegar
- 5 cups (1,25 L) water
- 2 Tbsp. (30 mL) pickling salt
- 1 Tbsp. (15 mL) granulated white sugar
- 3 lb (1,4 kg) whole hot peppers
- 2 red sweet peppers, seeded and cut into strips
- 2 green sweet peppers, seeded and cut into strips
Preparation
Sterilize jars by boiling them in water.
In a large saucepan, bring marinade ingredients to a boil and simmer for about 15 minutes.
Sterilize lids.
Fill hot, sterilized 500-mL (2-cup) jars, packing hot peppers and sweet pepper strips tightly and leaving 2 cm (3/4 inch) room at the top.
Cover with boiling hot pickling liquid, leaving 1 cm (1/2 inch) headroom.
Screw lids onto jars.
Process filled jars in boiling water for 15 minutes.
Let cool 24 hours and store
Suggestion
Always use vinegar with an acid level of at least 5% for pickles.Origin: Creole
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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