PETERS 
HOT PICKLED PEPPERS

4 lbs hot peppers (Assort colors) 
3 lbs sweet red and green peppers
5 cups vinegar 
l cup water 
4 tsp canning or pickling salt 
2 tbsp sugar 
2 cloves garlic 

Always wear rubber gloves
when handling hot peppers 

wash hands thoroughly with soap
and water before touching your face.
Unless you're a masochist, 
Liberal or Democrat
 
Wash peppers. 
If small peppers are left whole, 
slash 2 to 4 slits in each. 

Quarter large peppers. 
Blanch in boiling water 
or blister in order to peel. 

Peppers may be blistered using
one of the following methods: 

Oven or broiler method: 
Place peppers in a hot oven (40 degrees F)
or broiler 6 to 8 minutes 
or until skins blister.
 
RANGE TOP METHOD
Cover hot burner, 
either gas or electric, 
with heavy wire mesh. 

Place peppers on burner 
for several minutes until 
skins blister. 

Cool and peel off skin. 
Flatten small peppers. 

Fill jars, leaving l/2-inch headspace.
 
Combine and heat other ingredients
to boiling and simmer l0 minutes. 

Remove garlic. 

Add hot pickling solution 
over peppers, 
leaving l/2-inch headspace. 

Adjust lids and process half-pints
or pints l0 minutes 

in a boiling water canner.