Hot Pickled Peppers

Although I’ve canned jalapenos for years, I’ve never experimented with all the other Okanagan hot peppers available in late summer.  I decided to try it after Rob rounded up the beautiful banana and hot crimson peppers in Osoyoos.  Was it successful?  When Rob tasted the first jar, he broke into applause, which was only a week after processing them.  So, I guess you could say it was a hit!  I recommend leaving pickles on the shelf for at least a month before trying them.  This gives the spices time to develop their flavour fully, which usually mellows out the vinegar taste.  
This is the most basic of recipes; it doesn’t even require salt.  I left all the seeds and membranes. What’s great about pickling peppers is that you can mix and match your preference for peppers as long as the quantity stays the same.  I used a mix of hot and sweet banana peppers and hot crimson (which have a mild, sweet heat) for my first batch.  If you’re brave and want to kick it up a notch, add a few habaneros or cherry bombs.  

If you want to try a more spiced version, I’d suggest this recipe:
https://www.ballmasonjars.com/blog?cid=hot-pepper-mix

Or, for a quickle (a refrigerator pickle), this one looks amazing!  
https://www.chilipeppermadness.com/chili-pepper-recipes/pickled-peppers/pickled-peppers/

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    Hot Pickled Peppers

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    Ingredients

    Scale

    3 pounds hot peppers, such as banana, jalapeño, or crimson-hot – using a variety of colours looks beautiful in the jar

    6 cups white vinegar (5% acidity)

    2 cups water

    3 garlic cloves, halved

    Instructions

    1. Prepare a boiling water canner. Heat jars in simmering water until ready for use—do not boil. Wash lids in warm, soapy water and set bands aside.
    2. Rinse the hot peppers under cold running water; drain. Remove and discard the stems from the peppers. Cut the peppers into 1-inch pieces, leaving them in the seeds. Place the peppers in a large bowl.
    3. Combine the vinegar, water, and garlic in a large stainless-steel or enameled saucepan. Bring the mixture to a boil. Reduce heat to a simmer; simmer 5 minutes. Place half a garlic clove in each jar, or remove and discard them if you prefer a mild garlic flavour.  
    4. Pack the hot peppers into a hot jar, leaving 1/2-inch headspace. Ladle the hot liquid over the peppers, leaving 1/2-inch headspace. Remove air bubbles. Wipe the jar rim. Center the lid on the jar. Apply the band and adjust to fingertip-tight. Place the jar in the boiling water canner. Repeat until all the jars are filled.
    5. Water must cover jars by 1 inch. Adjust heat to medium-high, cover the canner, and bring water to a rolling boil. Process pint jars for 10 minutes, adjusting for altitude. Turn off the heat and remove the cover. Let jars cool for 5 minutes. Remove jars from the canner; do not retighten bands if loose.  Cool for 12-24 hours. Check lids for seal; they should not flex when you press on the center.

    Notes

    Remember to wear gloves when cutting hot peppers and avoid touching your eyes and face. If you are not wearing gloves, ensure to wash your hand thoroughly after cutting the peppers.

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