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.
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Make the pickling brine by adding the vinegar, water, sugar and salt to a large saucepan or stock pot.
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Heat the brine on medium-high heat to boiling and add the hot liquid to the jars, leaving 1/4 inch headspace.
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Wipe the rim of the jar, remove the air bubbles and place lids and add screw bands.
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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.
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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.