Pickled Sport Peppers

Name: Pickled Sport Peppers
Ingredients: Sport peppers or other capsicum annuum peppers ((around 10k scovilles)); 5 cups white vinegar (5% acidity); 1 cup water; 4 teaspoons pickling salt; 2 tablespoons sugar; 2 cloves garlic ((optional))

4.7

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palatablepastime.com

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Author : Sue Lau

pickled peppers

Ingredients

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Sport peppers or other capsicum annuum peppers ((around 10k scovilles))5 cups white vinegar (5% acidity)1 cup water4 teaspoons pickling salt2 tablespoons sugar2 cloves garlic ((optional))

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Instructions

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Step 1

Rinse peppers, cut two slits in the side of each and blanch in boiling enough brine to cover for one minute.

Step 2

Pack peppers into sterile canning jars and then top up with brine. Make more brine if needed.

Step 3

Press down on peppers in liquid to help remove air bubbles.

Step 4

Leave half inch headspace in the jars and do a boiling water bath using USDA approved canning methods (for 10 minutes @1000 feet, 15 minutes @ 1000-5000 feet. or 20 minutes for elevations higher than 5000 feet).

Step 5

Refrigerate any unsealed jars or if you just do refrigerator peppers without the water bath can.