Pickled Hot Peppers

Recipe View Prepare: Gather all ingredients and equipment. (5 minutes)

Recipe View Sterilize: Inspect five pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until peppers are ready. Wash new, unused lids and rings in warm soapy water. (20 minutes)

Recipe View Combine: Place banana peppers, jalapeño peppers, and serrano peppers into a large pot.

Recipe View Simmer: Add vinegar, water, onion, and garlic to the pot. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 5 minutes. (20 minutes)

Recipe View Jarring: Ladle peppers and liquid into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly. (25 minutes)

Recipe View Process: Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 to 15 minutes. (30 minutes)

Recipe View Cool: Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. (12-24 hours)

Recipe View Check Seal: Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area. Refrigerate after opening. Serve and enjoy!