Dace
Revolution in Progress
I have some assorted hot peppers...mostly serrano. I would like to preserve them. Does anyone have a recipe to share?
I need a recipe for pickling peppers
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roosmom
Almost Self-Reliant
I dont have one at work, but I will look tonight when I get home Dace. 
Thanks for posting this. I need one SO bad. My mom wants one. She's got lots of cayenne peppers. She's been asking me for a recipe for hot pepper sauce, but that's not what she wants. She wants a recipe for pickled hot peppers (the juice of which people in our area have always referred to as hot pepper sauce.)
I'm on the edge of my seat. She's been badgering me about this for a week!
Cassandra
I'm on the edge of my seat. She's been badgering me about this for a week!
Cassandra
roosmom
Almost Self-Reliant
OMG, now, Cassandra, I said I would look. I didnt say I had one for sure. 
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Dace
Revolution in Progress
roosmom said:OMG, now, Cassandra, I said I would look. I didnt say I had one for sure.
....get on it woman! We need our pickled peppers!
me&thegals
A Major Squash & Pumpkin Lover
Pickled Hot Peppersallrecipes.com
1 1/2 pounds banana peppers, cut into 1-inch pieces
1 pound jalapeno peppers, cut into 1 inch pieces
1/4 pound serrano peppers, cut into 1 inch pieces
6 cups vinegar
2 cups water
3 cloves garlic, crushed
1 onion, chopped
Place the banana peppers, jalapeno peppers, and serrano peppers into a large pot. Add the vinegar, water, garlic, and onion. Bring to a boil, then reduce heat to medium-low, and simmer for 5 minutes. Ladle peppers into sterile jars, and fill to the top with the liquid, leaving 1/4 inch headspace. Tap jars on the counter to remove air bubbles. Place two piece lids on the jars. Place jars in the rack of a large, canning pan, and fill with enough water to cover the jars completely. Bring to a boil, and boil for 10 to 15 minutes. Refrigerate jars after opening.
1 1/2 pounds banana peppers, cut into 1-inch pieces
1 pound jalapeno peppers, cut into 1 inch pieces
1/4 pound serrano peppers, cut into 1 inch pieces
6 cups vinegar
2 cups water
3 cloves garlic, crushed
1 onion, chopped
Place the banana peppers, jalapeno peppers, and serrano peppers into a large pot. Add the vinegar, water, garlic, and onion. Bring to a boil, then reduce heat to medium-low, and simmer for 5 minutes. Ladle peppers into sterile jars, and fill to the top with the liquid, leaving 1/4 inch headspace. Tap jars on the counter to remove air bubbles. Place two piece lids on the jars. Place jars in the rack of a large, canning pan, and fill with enough water to cover the jars completely. Bring to a boil, and boil for 10 to 15 minutes. Refrigerate jars after opening.
patandchickens
Crazy Cat Lady
I don't use a recipe, just:
--chop or slice yer peppers
--heat a mixture of vinegar/water/sugar to the boil (I think I use about
3 parts vinegar to 1 part water and 1 part, or less, of sugar,
but honestly I just taste and adjust)
--pack the peppers into hot jars and pour boiling vinegar mixture over
--leave like 1/2" headspace
--process 10 min for half-pints, 15 min for pints in boiling water canner
It is seriously not rocket science - this is about the simplest and least recipe-requiring thing you can can
Have fun,
Pat
--chop or slice yer peppers
--heat a mixture of vinegar/water/sugar to the boil (I think I use about
3 parts vinegar to 1 part water and 1 part, or less, of sugar,
but honestly I just taste and adjust)
--pack the peppers into hot jars and pour boiling vinegar mixture over
--leave like 1/2" headspace
--process 10 min for half-pints, 15 min for pints in boiling water canner
It is seriously not rocket science - this is about the simplest and least recipe-requiring thing you can can
Have fun,
Pat
ScottyG
Lovin' The Homestead
I toss whole hot peppers in the freezer in a baggie pretty often... doesn't make the tasty spicy pickle juice, but they freeze well, and it's handy for when you want them in a recipe, and takes up very little freezer space (serranos and habaneros are small, after all).
