How to Make Pickled Peppers

This method will preserve peppers for 6 months. If you want, you can skip Step 9 and just let the jars cool- they’ll keep in the refrigerator for a few weeks.

Ingredients 
4 lbs Peppers
10 cups water
10 cups vinegar (white distilled vinegar)
12 tablespoons sugar
12 tablespoons coarse salt, such as kosher
8 bay leaves
8 tablespoons whole coriander seeds
12 cloves garlic, peeled
8 tablespoons black peppercorns

Step 1 – Selecting the peppers
The most important step! You need peppers that are fresh and crisp. Select filled but tender, firm, crisp peppers. Remove and discard any soft, diseased, spotted and rusty pods. Select small peppers, preferably 1 inch to 1 and 1/4 inch in diameter. Larger peppers are often too fibrous and tough.

Step 2 – Prepare the jars and pressure canner
Running them through the dishwasher is fine for the jars; especially if it has a “sterilize” cycle. Otherwise put the jars in boiling water for 10 minutes. Put the lids in a small pot of almost boiling water for 5 minutes. Get a large pot of water boiling- this will be used to pour over the peppers and fill each jar with liquid, after they are packed full of peppers. Rinse out the pressure canner, put the rack plate in the bottom, and fill it to a depth of 4 inches with hot tap water. Put it on the stove over low heat, with the lid OFF, just to get it heating up for later on.

Step 3 -Wash the peppers

Step 4 – Cut up the peppers, remove seeds. Small peppers may be left whole. If small peppers are left whole, slash 2 to 4 slits in each. Large peppers should be quartered. Remove cores and seeds.

Step 5 – Blister the peppers
Peppers have a skin that turns REALLY tough when you can them, so you need to remove the skin before canning. Just heat up a fry pan to medium hot,and lay the peppers in skin side down. In just a few minutes, the skin will
start to bubble up and darken – that’s blistering – once cooled, the skin peels off easily by hand.
Other methods for how to blister peppers:
Oven or broiler method: Place peppers in a hot oven or broiler set at 400º to
450ºF (205º to 232ºC) for 6 to 8 minutes; using tongs carefully turn peppers often until skin blisters evenly on all sides.
Stove top method: Place peppers on wire mesh over a hot electric or gas burner;
using tongs carefully turn peppers frequently, exposing all surfaces to the heat
source until skin blisters evenly on all sides.
Outdoor grill method: Place peppers on a charcoal or gas grill about 5 to 6 inches
above glowing coals; using tongs carefully turn peppers frequently (skin side down if they are cut up), exposing all surfaces to the heat source until skin blisters evenly on all sides

Peeling the Peppers
Allow the peppers to cool by placing them in a pan and covering with a damp cloth. This will make peeling easier. Then pull the blistered skin off the rest
of the pepper with a gentle tug and an occasional rinse with water. In areas where the blistering was not complete, just scrape the skin off with a knife or vegetable peeler.

Step 6 – Combine and heat other ingredients
In the saucepan, combine vinegar, water, sugar, salt, bay leaves, garlic, coriander and peppercorns. Heat it to boiling and simmer for 5 minutes.

Step 7 – Pack the jars and pour the vinegar solution into each packed jar
Fill jars loosely with peppers. Be sure to leave 1in of space at the TOP of the jar. That is called “headspace” and is needed for expansion during heading. Use a ladle or pyrex measuring cup to carefully fill each packed jar with the vinegar solution from step 6. The peppers should be covered and there should still be 1/2 inch of airspace left in the top of each jar.

Step 8 – Put the lids and rings on snugly

Step 9 – Boil the jars in the canner
Put the jars in the canner and keep them covered with at least 1 inch of water. Keep the water boiling. Boil them for 10 minutes.

Step 10 – Remove the jars
Lift the jars out of the water and let them cool on a wooden cutting board or a towel in a draft-free pleace, where they won’t be touched or bumped. (Usually takes overnight.) You can then remove the rings if you like. Once the jars are cool, you can check that they are sealed by verifying that the lid has been sucked down. Just press in the center, gently, with your finger. If it pops up and down (often making a popping sound), it is not sealed. If you put the jar in the refrigerator right away, you can still use it.

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