- Makes: 9 servings
- Yield: 9 half-pints
- Prep 1 hr
- Process 5 mins
Look for Hungarian hot wax peppers at farmers markets or sub banana peppers. This recipe comes from the Glass Rooster Cannery cooking school and farm store in Sunbury, Ohio.
white distilled vinegar
canning and pickling salt
Hungarian hot wax peppers, stemmed, seeded and sliced into rings*
cloves garlic, sliced
- In a 6- to 8-quart heavy pot combine sugar, vinegar, water and salt. Bring to a boil, stirring to dissolve sugar. Add peppers; return to boil. Strain peppers; reserving liquid. Return liquid to pot; keep warm.
- Pack peppers into hot, sterilized half-pint canning jars. Divide garlic between jars. Pour liquid over peppers in jars, leaving 1/2-inch headspace. Wipe jar rims; adjust lids. Process in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars; cool on wire racks.
- * Because hot chile peppers, such as Hungarian wax peppers, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.
(Sweet-Hot Peppers)Servings Per Recipe 9, Potassium (mg) 59, calcium (mg) 5, iron (mg) 0, Cobalamin (Vit. B12) (µg) 0, sugar (g) 9, Folate (µg) 15, fiber (g) 0, Pyridoxine (Vit. B6) (mg) 150, Niacin (mg) 0, Monounsaturated fat (g) 0, carb. (g) 10, Trans fatty acid (g) 0, Polyunsaturated fat (g) 0, sodium (mg) 124, chol. (mg) 0, vit. A (IU) 231, sat. fat (g) 0, vit. C (mg) 26, Thiamin (mg) 0, cal. (kcal) 43, Riboflavin (mg) 0, Fat, total (g) 0, pro. (g) 0