You can use any variety of peppers that you prefer as long as they are fresh. This is very important; if you’re not growing peppers then pick some up at your local farmer’s market. Visit Local Harvest to find the freshest organic produce grown closest to you.
And… unless you're a fan of extremely hot peppers, take caution when adding red hot chili peppers to the mix; they will make this recipe fiery hot.
Yields approximately 2 ½ quarts or 5 pints
11 cups of mixed peppers:
- 6 cups hot peppers of your choice, sliced into rings
- 5 cups sweet peppers of your choice, sliced into rings
2 cups water
3 garlic cloves, crushed
1 tablespoon mustard seed per quart jar
1 teaspoon peppercorns per quart jar
Pickle Crisp Granules (optional-see FYI below)
Wash peppers (see note below). Remove seeds. Core and cut into rings. Combine, mix well, and set aside (take caution while handling hot peppers).
Combine water, vinegar, and garlic and bring to a boil. Lower heat and gently boil for about five to six minutes so the garlic can infuse into the brine. Discard the garlic.
Add the mustard seed and peppercorns to sterilized quart jars (cut the amount in half for pint jars).
Pack peppers into sterilized jars leaving ½ inch headspace. Evenly distribute hot brine into packed jars leaving ½ inch headspace. Remove air bubbles and wipe rims. Add lids as each jar is filled. Process in a water bath canner: 15 minutes for quart jars or 10 minutes for pint jars.
Note: Peppers will not stay crisp and crunchy because the canning process cooks them. I soak the peppers in icy water for about 30-45 minutes after washing and add 1 ½ teaspoons of Pickle Crisp to each quart jar just before the canning process. This helps to improve the firmness of the peppers. If you want to keep true crispness then you should use a refrigerator recipe that does not involve canning.
Rule of thumb: My processing times are for altitudes of 1,000 or under. If you live in a higher altitude you will need to adjust the processing time accordingly. For processing times of 20 minutes or under, add one additional minute per each additional 1,000 feet of altitude. For processing times over 20 minutes add two additional minutes per each additional 1,000 feet of altitude.
Note: For more in depth instructions on water bath canning see my post on “Canning for Beginners” dated 12/12/11.