Simple Way to Encona Extra Hot Pepper Sauce Scoville

Pickled Hot Peppers

Соус encona extra hot карибский острый перечный 142 г.

Recipe Summary Pickled Hot Peppers

These pickled peppers are great in salads or to serve alongside a meat dish. These can be made less spicy by removing the seeds from the peppers.

Ingredients | Encona Extra Hot Pepper Sauce Scoville

1 ½ pounds banana peppers, cut into 1 inch pieces

1 pound jalapeno peppers, cut into 1 inch pieces

¼ pound serrano peppers, cut into 1 inch pieces

6 cups vinegar

2 cups water

3 cloves garlic, crushed

1 onion, chopped

Directions

Place the banana peppers, jalapeno peppers, and serrano peppers into a large pot. Add the vinegar, water, garlic, and onion. Bring to a boil, then reduce heat to medium-low, and simmer for 5 minutes.

Ladle peppers into sterile jars, and fill to the top with the liquid, leaving 1/4 inch headspace. Tap jars on the counter to remove air bubbles. Place two piece lids on the jars.

Place jars in the rack of a large, canning pan, and fill with enough water to cover the jars completely. Bring to a boil, and boil for 10 to 15 minutes. Refrigerate jars after opening.

Info | Encona Extra Hot Pepper Sauce Scoville

prep: 15 mins cook: 15 mins total: 30 mins Servings: 40 Yield: 10 cups

TAG : Pickled Hot Peppers

Side Dish, Sauces and Condiments Recipes, Canning and Preserving Recipes, Pickled,