Pickled Hot Peppers

These pickled peppers are great in salads or to serve alongside a meat dish. These can be made less spicy by removing the seeds from the peppers.

Ingredients

• 1 ½ pounds banana peppers, cut into 1 inch pieces
• 1 pound jalapeno peppers, cut into 1 inch pieces
• ¼ pound serrano peppers, cut into 1 inch pieces
• 6 cups vinegar
• 2 cups water
• 3 cloves garlic, crushed
• 1 onion, chopped

Cooking Directions

1. Place the banana peppers, jalapeno peppers, and serrano peppers into a large pot. Add the vinegar, water, garlic, and onion. Bring to a boil, then reduce heat to medium-low, and simmer for 5 minutes.
2. Ladle peppers into sterile jars, and fill to the top with the liquid, leaving 1/4 inch headspace. Tap jars on the counter to remove air bubbles. Place two piece lids on the jars.
3. Place jars in the rack of a large, canning pan, and fill with enough water to cover the jars completely. Bring to a boil, and boil for 10 to 15 minutes. Refrigerate jars after opening.

Nutrition Facts

• calories11
• carbohydrateContent2.1 g
• fatContent0.2 g
• fiberContent1 g
• proteinContent0.5 g
• sodiumContent3.1 mg
• sugarContent1 g