UPLOAD A PHOTO
Share your creation with others, because the best part of making is sharing
Here is an exapmle of a thumbnail that will be displayed on our page if your photo is chosen.
A medley of peppers makes this spicy condiment good to pair with grilled or roasted meats or to toss in a salad.
Copyright for Back to Basics: Recipe excerpted from Ball® Canning Back to Basics, published by Oxmoor House (2017)
You Will Need
You Will Need
- 3 pounds hot peppers, such as banana, jalapeño, or serrano peppers
- 1 quart plus 2 cups white vinegar (5% acidity)
- 2 cups water
- 3 garlic cloves, crushed
- Ball® Pickle Crisp® Granules (optional)
- Rinse the hot peppers under cold running water; drain. Remove the stems and blossom ends from the peppers. Cut the peppers into 1-inch pieces. Place the peppers in a large bowl.
- Combine the vinegar, water, and garlic in a large stainless-steel or enameled saucepan. Bring the mixture to a boil. Reduce heat to a simmer; simmer 5 minutes. Remove and discard the garlic.
- Pack the hot peppers into a hot jar, leaving 1/2-inch headspace. Ladle the hot liquid over the peppers, leaving 1/2-inch headspace. Add 1/4 teaspoon Ball® Pickle Crisp® Granules to a jar, if desired. Remove air bubbles. Wipe the jar rim. Center the lid on the jar. Apply the band, and adjust to fingertip-tight. Place the jar in the boiling water canner. Repeat until all the jars are filled.
- Process the jars in 10 minutes, adjusting for altitude. Turn off heat; remove the lid, and let the jars stand 5 minutes. Remove the jars and cool.