Ingredients for Sweet And Sour Hot Peppers
- Hot Pepper
- Brown Sugar
- Granulated Sugar
- Apple Cider Vinegar
- Canola Oil
- Salt
- Mustard Seeds
- Ketchup
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How to Make Sweet And Sour Hot Peppers
- Wash and sterilize jars and lids in boiling water for at least 10 minutes.
- Wash, slice, and remove seeds from 4 pounds of hot and sweet peppers (adjust amount based on your yield).
- In a large, non-reactive pot (stainless steel or enamel), combine the peppers with 2 cups white vinegar, 1 cup sugar, 1/4 cup salt, 2 tablespoons yellow mustard seeds, 1 tablespoon celery seeds, and 1 teaspoon turmeric.
- Bring the mixture to a rolling boil over high heat, stirring frequently to dissolve the sugar and salt.
- Reduce heat to medium-low and simmer for 20 minutes, stirring occasionally, until the peppers are tender-crisp.
- Carefully ladle the hot pepper mixture into the sterilized jars, leaving 1/4 inch headspace.
- Remove any air bubbles by running a non-metallic utensil around the inside of the jar.
- Wipe the jar rims clean with a damp cloth.
- Place lids and rings on jars, tightening fingertip tight.
- Process in a boiling water bath for 10 minutes (adjust processing time based on your altitude - consult a canning guide for accurate timing).
- Remove jars from canner and let cool completely. You should hear a 'pop' sound as the jars seal. Check seals by pressing down on the center of each lid; if it doesn't flex, it's sealed.
Nutrition Information (Approximate per serving)
Sodium
58 g
Sugar
349g
Fat
4g
Carbs
30g
