Do you want to know how to 'can' chilies and jalapenos?
ok, really it was Diane and Mike picked the peppers to pack and then pickled - not Peter!! LOL My husband loves hatch green chiles so, we pickled some! Enjoy! ~ Diane
Peter Piper Packed a Peck of...Pickled Hatch Green Chilies & Jalapenos Peppers!!!
*we used Hatch Green Chilies & Jalapeno Peppers
4 quarts peppers (*whatever variety)
1 1/2 c. canning salt
4 Qts. water
1/4 c. sugar
2 TBLS horseradish
2 cloves garlic
10 cups distilled 5% white vinegar
2 c. water
Cut 2 small slits in each pepper. Dissolve salt in 4 qts water. Pour over peppers and let stand 12 to 18 hours in a cool place. Drain; rinse and drain thoroughly. Slice Peppers. Pack peppers into hot jars, leaving 1/4-inch head space. Combine remaining ingredients in a large sauce-pot. Simmer 15 minutes. Remove garlic. Bring pickling liquid to a boil. Pour hot liquid over peppers, leaving 1/4 inch head space. Remove air bubbles. Adjust caps. Process half pints and pints 10 minutes in boiling water bath or according to regs in your area. Yield: about 8 pints
Recipe Adapted from: Ball Blue Book of Canning
Photo by: Diane Baker for Canning and Cooking at Home