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Pickled Sport Peppers

Sue Lau
4.74 from 15 votes
Print Recipe Pin Recipe
Course Pantry Staples
Cuisine American

Equipment

  • water bath canning equipment

Ingredients
  

  • Sport peppers or other capsicum annuum peppers (around 10k scovilles)

Brine:

  • 5 cups white vinegar 5% acidity
  • 1 cup water
  • 4 teaspoons pickling salt
  • 2 tablespoons sugar
  • 2 cloves garlic (optional)

Instructions
 

  • Rinse peppers, cut two slits in the side of each and blanch in boiling enough brine to cover for one minute.
  • Pack peppers into sterile canning jars and then top up with brine. Make more brine if needed.
  • Press down on peppers in liquid to help remove air bubbles.
  • Leave half inch headspace in the jars and do a boiling water bath using USDA approved canning methods (for 10 minutes @1000 feet, 15 minutes @ 1000-5000 feet. or 20 minutes for elevations higher than 5000 feet).
  • Refrigerate any unsealed jars or if you just do refrigerator peppers without the water bath can.

Notes

From the kitchen of palatablepastime.com
Keyword pickled peppers
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