Nell Wilson’s simple pickled hot peppers
It’s now recommended to process these peppers in a water bath for 15 minutes.
But I still just sterilize the jars in the dishwasher, pack the peppers into hot jars, pour boiling brine over, seal and store in the pantry, just like Nell has been doing for years.
I’ll leave it up to you to process the pickles in a canner or not.
Use gloves when handling hot peppers. Don’t touch lips, eyes, etc.
Clean hot peppers, enough to fill 10 pints or up to 6 quarts
6 cups clear vinegar, 5% acidity
2 cups water
1/4 to 2 cups sugar (optional but takes some of the “bite” out)
Bring brine to a boil and keep hot as you fill the jars.
To Prepare Peppers:
Wash jars in dishwasher and leave them hot.
Peppers: Leave whole with a slit down the center, or cut into slices as desired.
Remove seeds, or not. Seeds make the peppers hotter.
Place peppers in hot jars, packing tightly.
Pour boiling brine over, covering peppers, leaving 1/4” headspace.
Wipe rims with clean wet cloth and seal with lids and bands.
Cool and store in pantry up to 1 year.
Gilding the lily: Add sweet peppers, bay leaves, garlic, or dill.
Jalapeños with vertical lines called “Corking”
What Is Corking On Jalapeño Peppers
What exactly is corking on jalapeño peppers and does it affect the quality in any way?
Corking on jalapeño peppers appears as scaring or minor striations on the sur-face of the pepper skin. When you see jalapeño skin cracking in this manner, it simply means that it needs to stretch to accommodate the rapid growth of the pepper.
Sudden rains or any other abundance of water (soaker hoses) combined with plenty of sun will cause the pepper to go on a growth spurt, resulting in corkin