This easy recipe for pickled sweet or hot peppers for canning is a great recipe with very few ingredients and like it says, can be used to pickle sweet or hot peppers, or use a variety of peppers!
– 6 cups Chopped Peppers: Use peppers of your choice. I used Anaheim with some Lunchbox Peppers – 4 cups Apple Cider Vinegar: White Vinegar is an option – 2 cups Water – 4 tsp Canning Salt – 2 Tsp White Sugar – 1/2 tsp Minced Garlic per Jar: Garlic cloves are also an option, 1 per jar.
Add the peppers to the jars. Leave 1/4 inch headspace.
Make the pickling brine by adding the vinegar, water, sugar and salt to a large saucepan or stock pot.
Heat the brine on medium-high heat to boiling and add the hot liquid to the jars, leaving 1/4 inch headspace.
Wipe the rim of the jar, remove the air bubbles and place lids and add screw bands.
Wipe the rims of the jars, remove the air bubbles and place lids and add screw bands. Add the filled jars to the boiling water bath and process jars at a full rolling boil for 10 minutes.
Remove the hot jars from the canning pot after the processing time with a jar lifter and place jars on a kitchen towel on the counter. Do not disturb for 24 hours.