We planted several hot pepper plants in our garden this year. We like spicy food and were looking forward to canning quite a few. The production has not been as good as I hoped, but we are getting some, and they are still producing. The ones we have gotten so far, we have pickled, using a recipe from the Ball Complete Book of Home Preserving.
The original recipe calls for a mixture of banana, jalapeño, and serrano peppers. We did not plant serrano's, and I wanted to keep the bananas and jalapeños separate. The kids like hot food. Banana peppers they can handle, but only Kellen likes the heat of jalapeños. The original recipe also calls for about 3 pounds of peppers. I never had that many at one time. I chose to make a half batch of the pickling juice, though I could have made a whole batch and saved the juice to use later. I'm not sure how many peppers I actually had.
Preparing the Peppers It is a good idea to wear rubber gloves when working with hot peppers. Wash peppers. Discard stems. Cut in 1/2 inch thick rings. You can remove the seeds if you wish, but I leave them.
Pickling juice (1/2 batch) 3 C white vinegar 1 C water 2 cloves of garlic, crushed Combine ingredients and bring to a boil over medium-high heat. Reduce heat and gently boil about five minutes. Strain to remove the garlic. Keep liquid hot.
Pack pepper rings into hot jars leaving at least 1/2 inch headspace. Cover with hot juice. Wipe rim and screw lid on to finger tip tight. Boiling water process (be sure water is covering the jars) for 10 minutes (don't start timing until water is back to a boil.) Wait five minutes. Remove jars to cool. Refrigerate any unsealed jars.
This winter when it is cold and dreary, we can lay out a tablecloth on the floor, pretend we are picnicking and enjoy our canned summer heat on pizza, in sandwiches, or on tacos. That will make the snow a bit more bearable.