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.

Source: Midwest Living

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Recipe Summary

prep:
1 hr 30 mins
process:
5 mins
Servings:
9
Yield:
9 half-pints
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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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.

Nutrition Facts

43 calories; total fatg; saturated fatg; polyunsaturated fatg; monounsaturated fatg; cholesterolmg; sodium 124mg; potassium 59mg; carbohydrates 10g; fiberg; sugar 9g; proteing; trans fatty acidg; vitamin a 231IU; vitamin c 26mg; thiaminmg; riboflavinmg; niacin equivalentsmg; vitamin b6 150mg; folate 15mcg; vitamin b12mcg; calcium 5mg; ironmg.

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