[jack404]

from "the mountain traveler"

the sites gone now.. sad.. great cooking and preserving info i downloaded most of it

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
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).

Yield: Makes 7 to 8 pints

Procedure: 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 bath. For best flavor, store jars five to six weeks before opening.



Hot Peppers Marinated in Oil
3 pounds hot peppers (Jalapenos or other varieties)
7 to 14 cloves garlic
7 tablespoons dried oregano
5 cups vinegar
1 cup water
1 tablespoon plus 1 teaspoon pickling salt
3/4 cup vegetable or olive oil
Yield: Makes 7 to 8 pints

Note: Improper procedures when canning vegetables in oil can result in risk of botulism. Read the section on oil and follow exactly the recommended procedures and tested recipe below.

Procedure: Wear rubber gloves when handling hot chilies. Do not touch the eyes or face.Wash peppers. Make two small slits in each whole pepper. Pack one or two garlic cloves and one tablespoon oregano into each clean, hot, sterilized pint jar. Pack peppers tightly into jars, leaving 1-inch headspace. Combine vinegar, water, salt and oil and bring to a boil. Simmer 5 minutes. Pour hot solution over peppers, leaving 1-inch headspace. Make sure oil is equally distributed across jars. There should be no more than two tablespoons of oil per pint. Carefully wipe the jar lip so it is free of all oil. Add pretreated lids. Process in boiling water bath. For best flavor, store jars five to six weeks before opening.


i've done both a few times and had excellent results

i've used that base and used my own variations of peppers as well and thats worked well too

cheers