by Chuckwagon » Sun Oct 18, 2009 8:53 pm
".44 Caliber Hot Magnums"
(Pickled Whole Hot Peppers)
3 lbs. hot peppers (3" - 5" long)
3 cups white vinegar
1 cup water
3 tblspns. sugar
1 tblspn. pickling salt
4 cloves crushed garlic
Sterilize four one-pint jars. Use red, green or yellow peppers. Wash them then slit each once lengthwise. Blanch the peppers in boiling water for three minutes then immediately place them in ice water to stop the cooking process, draining them when they're cool. Combine all the ingredients except the garlic, and boil them for five minutes. Place one garlic in each pint jar then firmly pack the peppers. Pour vinegar solution into each jar leaving 1/2" headspace, and then run a non-metallic utensil down inside the jars to remove any trapped air bubbles. Wipe the rims and threads of each jar, place hot lids on them then screw bands on each jar using only firm hand pressure. Process the jars in boiling water for ten minutes, remembering to start the timing when the boiling starts. Combine and boil 4 minutes, the vinegar, sugar, water, pickling spice and salt. Add the vegetables, reduce the heat, and simmer the mixture five minutes. Pack hot quart jars with 1/2-inch headspace. Process, boiling fifteen minutes.
Best Wishes,
Chuckwagon
If it looks like a duck, quacks like a duck, and walks like a duck, it probably needs a little more time on the grill.