Ingredients
5
Recipe by Tina Gravalos
Ingredients
5
Side
Condiment
1 lb
Jalapeno Peppers
1 lb
Cherry Peppers
hot
2 lb
Banana Peppers
hot
12 cups
Filtered Water
2 Tbsp
Kosher Salt
1
Thoroughly wash your peppers.
2
Using gloves, thinly slice the peppers, (about ½ inch slices) and remove some of the membranes/seeds. You don’t have to remove them all but you can also choose to remove them all (the more seeds, the hotter the end result).
3
Add all the sliced peppers to a large deep pan and mix them so you get a variety in your jars. Set aside.
4
In a large pot, add the vinegar, filtered water, sea salt and bring to a boil. Once it comes to a boil, remove from heat and set aside.
5
Bring another large pot of water to boil and then carefully add the jars and lids to sterilize. Sterilize for 3-4 minutes. You will likely need to do this in batches if you don’t have a big enough pot.
6
Remove jars from the pot with tongs and place the jars upright on the counter or on a large tray.
7
Fill each jar with peppers. Leave about ½ inch room at the top.
8
Pour vinegar and water mixture into each jar and make sure all the peppers are submerged. Put the lids on and tighten as much as you can.
9
Using the same pot of water you used to sterilize, bring to a boil again. Add your jars of peppers into the pot and let them sit there for 2-3 minutes to get the air out.
10
Carefully remove with tongs and place upright on the counter or on a large tray.
Tina is a Food Photographer, Recipe Developer & Holistic Nutritionist from Ontario, Canada. She is the founder of Made of Philo where she shares simple recipes with a healthier twist that anyone can whip up. Tina believes that food should be enjoyed no matter where you're at on your wellness journey.
