Hot Pickled Peppers
Makes 5 pints or 10 1/2 half pints.
- Prepare canner, jars, and lids.
- Combine 11 cups sliced banana peppers, mariachis, jalapenos, cherry bombs (look for a couple red ones) and serranos in a glass or stainless bowl. Use latex or rubber gloves and don’t touch your eyes!
- In a large saucepan, combine 6 cups white vinegar, 2 c water, and 3 cloves garlic. Boil gently for 5 minutes. Discard the garlic.
- Pack the peppers into hot jars to within 1/2 “ from the top. Cover with the hot liquid, put on hot lids and rims, and process 10 minutes.