Michigan State University Extension
Preserving Food Safely - 01600864
10/13/97

PICKLED HOT PEPPERS

HUNGARIAN, BANANA, CHILE, JALAPENO                          

4 lb. hot long red, green, or yellow peppers                
3 lb. sweet red and green peppers, mixed                    
5 cups vinegar (5% acidity)                                 
1 cup water                                                 
4 tsp. canning or pickling salt                             
2 tbsp. sugar                                               
2 cloves garlic                                             

     YIELD:  About 9 pints                                  

     PROCEDURE:  CAUTION:  WEAR RUBBER GLOVES WHEN  HANDLING
HOT  PEPPERS  OR WASH HANDS THOROUGHLY WITH SOAP  AND  WATER
BEFORE TOUCHING YOUR FACE.  Wash peppers.  If small  peppers
are  left whole, slash 2 to 4 slits in each.  Quarter  large
peppers.   Blanch  in boiling water or blister in  order  to
peel.                                                       

      Peppers  may be blistered using one of  the  following
methods:                                                    

     Oven  or broiler method:  Place peppers in a  hot  oven
(400  degrees  Fahrenheit)  or  broiler for 6 - 8 minutes or
until skins blister.                                        

     Range-top  method:   Cover hot burner,  either  gas  or
electric, with heavy wire mesh.  Place peppers on burner for
several minutes until skins blister.      Cool  and peel off
skin. Flatten small peppers. Fill hot jars, leaving l/2-inch
headspace. Combine and heat other ingredients to boiling and
simmer 10 minutes. Remove garlic.  Add hot pickling solution
over peppers,  leaving 1/2-inch headspace.   Adjust lids and
process.                                                    

            RECOMMENDED PROCESS TIMES FOR PICKLED           
            HOT PEPPERS IN A BOILING-WATER CANNER           

                     Process Times at Altitudes of          

Style                                                       
of       Jar        0-           1001-             6001-    
Pack     Size       1000 ft.     6000 ft.          8000 ft. 

Raw   Half-pints    10 min.      15 min.           20 min.  
Raw     Pints       10           15                20       

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