Thursday, October 31, 2013

Pickled Peppers - Fun Recipe for Halloween!

Had a blog all written on Witching Herbs and Halloween Herbs and lost it in a computer disaster, so instead I give you a quick recipe to make for gift giving or winter snacking. 

Devilish Pickled Peppers
2 pounds Hungarian or banana peppers*
2 pounds sweet peppers (in strips)*
1 pound cherry peppers*
1 Jalapeno per jar (if desired for hotness)
1 clove garlic per jar
1 thinly sliced red onion for color and added flavor
6 cups vinegar
2 cups water
1 Tablespoon plus 1 teaspoon pickling salt
1 Tablespoon sugar, if desired
*Note: May use a variety of peppers to equal 5 pounds (4 quarts).

Wash peppers. Small peppers may be left whole with two small slits in each pepper. Core and cut large peppers into strips. Pack one clove garlic and a variety of peppers tightly into clean, hot, sterilized jars, leaving 1/2-inch headspace.

Combine vinegar, water, salt and sugar. Bring to boil and reduce to simmer. Pour hot pickling solution over peppers, leaving 1/4-inch headspace.

Remove air bubbles. Readjust headspace to 1/4 inch. Wipe jar rims. Add pre-treated lids and process in boiling water for the time specified for your altitude and jar size. For best flavor, store jars five to six weeks before opening.  Makes 7 to 8 pints

Happy Halloween -- Here is your black cat!


  1. Thanks for sharing the recipe. I'm going to be canning some bread and butter onions and chunky applesauce. Yum!

  2. I have never made applesauce. My mother inlaw always did and I loved it, I guess I need to look into that. Thanks for the nudge! Good luck with your canning.


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