Total Time
45mins
Prep 15 mins
Cook 30 mins

From Heinz Successful Pickling Guide, this is a good recipe! If you want it a little hot, add in some hot peppers. This is a canning recipe but you could half the recipe and use it in the fridge. Makes great gifts too.If you half the recipe, you will have about 1 quart.

Ingredients Nutrition

Directions

  1. Wash, core, and seed peppers. In a food processor(or food grinder), grind peppers and onions.
  2. In a 6-8 quart saucepot, combine vegetables and remaining ingredients, mix well.
  3. Bring to a boil over medium high heat, stirring occasionally. Boil 25-30 minutes or until thickened, stirring frequently to prevent sticking.
  4. Note:.
  5. At this point you may put in containers and refrigerate if not canning. You could probably freeze this, although I have not tried that.
  6. Immediately fill hot pint or half pint jars with mixture, leaving 1/2' headspace.
  7. Carefully run a nonmetallic utensil down inside of jars to remove trapped air bubbles.
  8. Wipe jar tops and threads clean. Place lids on jars and screw bands on firmly. Process pints or half pints in boiling water canner for 15 minutes.
  9. Makes 3-4 pints or 6-8 half pints.
Most Helpful

5 5

Wonderful! I did reduce the onion, and varied the peppers a bit based on what was coming in from my local produce co-op. (Had quite a few cherry bomb peppers) Sliced my garlic instead of mincing, because I like to get a bite of garlic now and then! These turned out absolutely beautiful! Thanks for sharing!