How to make it

  • 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.
  • 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.
  • 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.

Reviews & Comments 3

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  • sas 10 years ago
    O.K. So I am going to trust you on this recipe. I am making these today because a friend dropped off a case and I have never pickled peppers. I have all of the equipment because I do Kirby Cukes. I will let you know. I hope your having a good day and your health is on the upswing. Take care.
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    " It was excellent "
    auntybea ate it and said...
    Wonderful recipe Theresa! I do alot of preserving myself, never done hot pepper before -- lots of salsa, but never hot peppers. It's a good idea for me though because there aren't the variety of canned hot ones up here for when you need them.
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  • fishtrippin 10 years ago
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