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LOCATION: Recipes >> Preserving >> Hot Sweet Pickles

Print this Recipe    Hot Sweet Pickles

Hot and sweet pickled peppers
Yield: 6 pints

6 lb hot peppers
6 cloves garlic
3 c sugar
2 2/3 c white vinegar 5% acidity
2 2/3 c water
3 3/4 ts pickling salt

Wash peppers and slice into rings. You can remove core and seeds
or leave intact. In a 6 to 8 quart saucepan, combine sugar, vinegar,
water and pickling salt. Bring to a boil. Add sliced peppers and
return to a boil. Remove from heat. Place a clove of garlic in
each hot, sterilized pint jar. Use tongs to immediately fill jars
with hot peppers. Fill jars with brine, leaving 1/2-inch headspace.
Carefully run a nonmetallic utensil down inside of jars to remove
trapped air bubbles. Wipe jar tops and threads clean. Place hot
lids on jars and screw bands on firmly. Process in boiling water
canner for 5 minutes.

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