Pickled Pepper Blend

adapted from Colorado State University Extension
1 1/2 pounds medium to hot peppers (e.g. Hot Banana, Anaheim, Jalapeño)
1 1/2 pounds mild peppers (e.g. Sweet Banana, Cherry, Sweet Bell)
1/2 pound carrots, peeled and sliced into coins
1/2 pound cauliflower, chopped into 1/2-inch flowerettes
1 cup pearl onions, peeled with root end trimmed
8 cloves garlic, peeled with ends ends cut off
6 cups vinegar
3 cups water
2 tablespoons pickling salt

Wash and prepare the vegetables. Slice peppers into appropriate sizes for packing into jars (rings are preferred if you are me), discarding seeds. Sterilize canning jars and lids and screw tops. In a large saucepan, mix together garlic, vinegar, water and pickling salt. Bring to a boil and boil for 1 minute until salt is completely dissolved.

Pack vegetables into hot, sterilized jars. Ladle hot vinegar mix over the vegetables. Wipe down the rims of the jars and top with sterilized lids and screw rings. Process in a hot water bath: 10 minutes for half-pint or pint-sized jars and 15 minutes for quarts. At altitudes over 6,000 feet add 5 minutes to the processing time.

Remove the jars from the bath to a dry, clean towel. Allow to cool completely. Lids should pop and seal as the jars cool. Any unsealed jars can be refrigerated and used promptly.

For the best flavor, let the jars sit for 5-6 weeks before opening.


Makes 7 pints pickled peppers.