Excellent for a quick weeknight supper. Simple to customize by changing the ingredients. There are no more dishes to wash! Enchiladas should be served with lettuce, tomatoes, and green onions on top.
| Prep Time: | 30 mins |
| Cook Time: | 25 mins |
| Additional Time: | 12 hrs |
| Total Time: | 12 hrs 55 mins |
| Servings: | 80 |
| Yield: | 5 pints |
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
- 1 medium onion, chopped
- 3 cloves garlic, crushed
Instructions
- Inspect five pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until peppers are ready. Wash new, unused lids and rings in warm soapy water.
- Place banana peppers, jalapeño peppers, and serrano peppers into a large pot. Add vinegar, water, onion, and garlic. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 5 minutes.
- Ladle peppers and liquid into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 to 15 minutes.
- Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area. Refrigerate after opening.
- Nutrition data for this recipe includes the full amount of pickling liquid. The actual amount consumed will vary.
Reviews
Simply the BEST! Made these last summer, they were so easy & delicious. I made little canning jars as I didn’t know how they would be – this year I will make BIG ones. I gave away many of the little jars to get an average opinion of them. It was unanimous, everyone wants a BIG jar of them this year!
Easy to make, easy to customize to your taste.
The recipe itself is amazing as a jumping off point. First and foremost, since the recipe does not tell you, this makes a solid six pints of pickled peppers. I adjusted the pepper mix to eliminate serrano peppers (not available) and replaced them with Tabasco peppers. The final product was a mix of sweet and heat. The people complaining about it turning to mush must have just had a bad experience or else expected pickled peppers in hot brine to stay firm. Going to make again with more bounty from my garden.
easy to make and very tasty
I used two and 3/4 pounds of any kind of peppers or Baby carrots, added 3 tablespoons sugar to the vinegar mixture, placed a sprig of dill and oregano and 1/8 tsp of pickle crisp and a bay leaf and the garlic in the bottom of the jars stuffed with the peppers and pour the hot liquid over each jar. Then water bathed. These notes are as much for me as they are anyone who’s interested. I’m not criticizing the recipe I’m making my notes of what I changed.
Way too much vinegar to water ratio for my taste. Next time I make it I will do 4 cups vinegar to 2cups water. I made 5 pints and still had plenty of liquid left over.
It took longer than estimated, but easy and came out great!!!
Mine also turned out very mushy and overcooked. I even cut my cook time down to 3 minutes…thank goodness I have a solid second batch of peppers growing outside so let’s hope for a better second try 🙁
Not sure how thes taste as I canned and put away for winter. It was sure and easy recipe though. I will be canning more of my peppers soon.
Too much heating, boiling and simmering. Takes out all of taste and pepper quality. Would not recommend
This is the Ball Blue Book recipe, word for word, EXCEPT that the original recipe does not call for the peppers to be cooked. This is why they turn mushy. The original recipe probably could have been written more clearly, but it requires only the pickling solution to be boiled for 5 minutes, then it is poured over the peppers which have been packed into hot jars.
Well…this is the same recipe the Ball Complete Book of Home Preserving has minus the onion…was hopeful for something different & inspiring not a copy cat.
Third year I have used this recipe and have consistently been happy with the results (as is a sibling who keeps demanding I share them with him). As it is sometimes difficult to get fresh jalapeno and serrano peppers at my farmer’s market (in western Canada) I have substituted what are sold as “Crimson Hot Peppers” and “Hot Portugal Peppers” to go along with the hot Banana Peppers. I also include one clove of garlic and about 1/4 teaspoon of black peppercorns in each jar when canning. The Crimson peppers in particular make a nice visual contrast to the light green/yellow colour of the majority of banana peppers. I did find that the recommended 5 minute initial cooking time did make the peppers too soft, so have only blanched the peppers for about 1 minute the second and third time I used this recipe which resulted in a firmer finished product. Being at over 1,000 metres over sea level, the extra processing time involved seems to make up for the reduced initial cooking time.
Really good recipe. I replaced the Serrano with ripple cut carrot. Made it more like the pickled veg mix found at taquerias.
It was just OK had a little bit too much vinegar for my taste. I will try it again sometime with equal parts water and vinegar
Great, quick pickled peppers!
15 servings makes about 3 pints. I filled the jars with the raw ingredients , then poured the boiling vinegar mixture to fill jars and they cooked well while canning.
My daughter has a garden that has quite a few banana peppers. Last year she used the refrigerated recipe, so I tried the canned one this year. It was easy and the peppers look great.
This is a good basic recipe. The only thing I would add in the directions is PLEASE WEAR GLOVES! Look up” jalapeño hands” and you will see the importance. At first, it doesn’t burn, but after two hours, I felt horrible burning. An hour later, I was in tears, trying everything I could find on the internet. It was a horrible experience.
I did this recipe last year, added chopped olives, chopped celery, & chopped carrots for color. It was so yummy I made a triple batch & canned the triple batch! What a “treat” for folks who like a little heat with a sandwich or as a pickle side dish! I gave away a few jars as gifts and everyone wants more this year! (I gave them the recipe…LOL)
It’s pretty basic and good for beginners. I never boil my peppers. I do a raw pack & then add the liquid. fresh garlic is best. & I add a little bit of sugar to take the edge off the vinegar. My husband LOVES these and his buddies buy the product for me to make it for them.