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–+ servings

Angie's Pickled Hot Peppers

Though usually made with hot Italian Banana Peppers, I made this batch with hot New Mexico Green Chile which is far easier to source in Santa Fe than are large quantities of Banana Peppers. Four pounds of peppers should come pretty close to a peck. A peck is 8 dry quarts which is the equivalent of 9 1/3 liquid quarts. If there isn’t enough pickling liquid to fully submerge the peppers, make a little extra following the proportions in the recipe. These peppers will keep well in the refrigerator for many months. Try to let them mellow at least a couple of days before eating them…if you can!
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Prep Time 1 hour 15 minutes
Total Time 9 hours 15 minutes
Servings: 8 quarts
Ingredients Method Notes

Ingredients
  

  • 1 peck hot banana peppers
  • 6 stalks celery
  • 1 quart apple cider vinegar
  • 3 cups water
  • 2 cups vegetable oil preferably canola
  • 3 large cloves garlic minced
  • 1/4 cup salt preferably canning and pickling salt
  • 1/4 cup dry oregano

Method
 

  1. Wash and dry the peppers.
  2. Cut off the stem ends.
  3. Cut the peppers crosswise into rings a little more than 1/8 inch thick.
  5. Cut the celery into ¼ inch dice.
  6. In a non-reactive container large enough to hold all the ingredients, combine the vinegar, water, oil, garlic, salt, and oregano. Mix well.
  7. Add the sliced peppers and diced celery.
  8. Mix thoroughly. Cover and allow to sit at room temperature for 8 hours or overnight.
  9. Using a slotted spoon, ladle the peppers and celery into clean jars.
  10. Once the jars are filled, ladle the pickling liquid into the jars. Mix the liquid well with each ladleful so that you get the right proportions of vinegar/water and oil.
  11. If there is not quite enough liquid to cover the peppers make a small amount more using the same proportions.
  12. Cover and refrigerate until ready to use.

Notes

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