Hot Peppers(Canning)
Spicy pickled hot peppers with garlic, oregano, and dill seed deliver bold flavors perfect for adding heat to dishes or enjoying as a tangy snack. Ideal for those who love spicy preserves.
Ingredients
Instructions
- Place all ingredients in sterilized jars.
- Cut up peppers into bite-sized pieces.
- Put peppers into spice-filled jars.
- Press down hard with a wooden spoon. Fill to 1/2-inch of the top.
- Boil 1 quart of vinegar and 1 quart of water.
- When it comes to a rolling boil, pour the hot liquid into the jars and cover the peppers.
- Clean the tops of the jars and put on sterilized lids.
- Let the jars sit for 2 weeks before opening.
Tips & Substitutions
For a spicier kick, consider using jalapeños or serranos in place of milder peppers. Make sure to wear gloves when handling hot peppers to avoid skin irritation. If you don't have oregano, dried basil can be a good substitute. Ensure your jars are properly sterilized to prevent spoilage; boiling them for 10 minutes usually suffices. This recipe is perfect for preserving the summer harvest.
Serving Suggestions
These canned hot peppers are fantastic when served alongside grilled meats or as a topping for tacos. They also enhance the flavor of salads, especially paired with recipes like Burgundy Cran-Apple Salad. For a fun appetizer, try serving them with Dip And Twist or on a cheese platter with crackers.
Storage & Reheating
Store the canned hot peppers in a cool, dark place to extend their shelf life. Once opened, keep them in the refrigerator and consume within a few weeks for the best flavor and quality. If using them in a dish, consider adding them to sandwiches or salads for an extra punch.
Nutrition & Diet Analysis (per serving)
Each serving of Hot Peppers(Canning) contains roughly 7 calories, with 0g protein, 1g carbohydrates, and 0g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
How long can I store canned hot peppers?
Properly canned hot peppers can last up to a year if stored in a cool, dark place. Always check for signs of spoilage, such as bulging lids or off smells, before consuming. Once opened, keep them refrigerated and use within a few weeks.
Can I use fresh herbs instead of dried?
While dried herbs are recommended for canning due to their concentrated flavor, you can use fresh herbs if you prefer. Just remember to increase the quantity, as fresh herbs are less potent. However, ensure they are clean and free of moisture before adding them to the jars.
What type of vinegar is best for canning hot peppers?
White distilled vinegar is commonly used for canning due to its acidity and neutral flavor, making it ideal for preserving. You can also experiment with apple cider vinegar for a slightly sweeter taste, but ensure it has at least 5% acidity for safe canning.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).