Sweet Pickled Hot Peppers
By: Scott Koeneman
Published: Monday, October 18, 2010 - 9:04am

Ingredients




5 pounds assorted hot peppers
2 quarts vinegar
4 cups sugar
2 tablespoons mustard seed
 cup whole mixed pickling spices
12 pints Ball or other preserving jars (have extras available, just in case), sanitized

Preparation

1 Remove stems and seeds from peppers and stuff jars full. 2 Combine vinegar, sugar, mustard seed and pickling spices in a large saucepan and bring to a boil. 3 Meanwhile, bring a bath for the jars to a boil. 4 Pour hot pickling liquid into jars, tapping to release trapped air bubbles. Seal the jars and boil in the bath for 15 minutes. Remove and let cool. You should hear the lids "ting" as the jars cool.

About


I used a combination of jalapeño, cayenne, and banana peppers. I removed the seeds from the banana and jalapeno peppers, but left them in the cayenne to try and find that happy medium between sweet and heat.