ITALIAN CANNED PICKLED HOT PEPPERS

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These fantastic Italian Canned Pickled Hot Peppers fresh from the garden last long in the pantry and are great for a summer treat in the winter. I know you will love them as much as we do. We make them semi-hot but you can adjust the spiciness by the number of hot peppers you add to the mix.

Quick & easy to make with simple ingredients, you can or just mix and refrigerate. Eat pickled hot peppers in omelets or on toast for a quick breakfast or lunch.

Find all my top 5 canning recipes here: 5 Basic Garden Canning Recipes.

The Buonpane Family Italian Pickled Hot Peppers

Jim has a second cousin named Pete whose real name is John but has always gone by the name of Pete. He is an avid gardener and hand-in-hand with his gardening is his passion for canning.

One of his recipe which he so generously passed on to our family is for Italian Canned Pickled Hot Peppers. The peppers can be made either mild or hot depending on how many hot peppers you put in the mix. The peppers can be used as a side dish, a condiment or sometimes in our family the peppers or just put on toast and eaten as a meal.

How to Make Italian Canned Pickled Hot Peppers

• You will need sweet banana peppers, 1/3 that amount of hot Hungarian peppers, two sweet red bell peppers, white vinegar, garlic, salt, Good Seasons Italian dry salad dressing, canola oil, and extra-virgin olive oil,  and
• You will also need, pint jars, lids, and rims (bands).  
• Make sure that the jars, lids, and rims are standardized in the dishwasher and keep them as clean a possible during this process.
• If you do not have a garden or did not get enough hot peppers this year you can get all the ingredients at the local farmers market.
• Harvest the peppers, wash them off, cleaned them out, and cut off the tops, clean out the seeds.
• Wash and drain the pepper in a colander.
• If you want your peppers to be a little spicy leave a few of the seeds from hot peppers.
• We like to use our food processor to make fine thin slices of the peppers but you can cut your peppers to any thickness you like.

Supplies You Will Need: 

• Canning Jars (I recommend the wide mouth for this recipe)
• Canning Jar Lids & Bands (If you are using pre-used jars)
• Canning Funnel
• Canning Enamel Pot with Rack (Best price on a large pot with all the supplies)
• Secure Grip Jar Lifter (Must Have!)
• Pot Holders
• Hot Pad for your Counter
• Good Seasons Italian Salad Dressing & Recipe Mix

Basic Instructions:

• Put all the peppers in the slicing mode of your food processor to slice.
• Put the sliced peppers and a colander to drain.
• In a large pot or plastic container put all the peppers in to soak.
• Add enough white vinegar until all the peppers are covered with vinegar.
• Add a good amount of salt and mix.
• Cover the pot or container and let sit out on the counter for 24 hours at a minimum.
• The next day, have sterilized canning jars, lids, and rims ready.
• Drain the peppers that soaked overnight and rinse with cold water.
• In each jar, stuff full of the sliced peppers
• Mixed 2 cups of canola oil and 2 cups of virgin olive oil together in a container with a spout (this is the one I use).
• For each pint jar and:
  • Add 1/2 teaspoon of Good Seasons dry Italian salad dressing.
  • Add 1/2 clove of garlic.
  • Fill the jars with the olive oil and canola oil mixture leaving a  1/4 inch at the top.
• Tap lightly each jar to make sure that all bottles are removed
• Seals and jars with the lids and rims.
• Water bath for 20 minutes.
• Remove the jars from the water bath with Ball Sure Grip Jar Lifter and cover with a towel on a protective hot pad
• The jars’ lids will pop by the next morning.

These peppers are so good, I know you will love them as they have many uses and are a great condiment.

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ITALIAN CANNED PICKLED HOT PEPPERS

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• Author: Pete Salpietra
• Prep Time: 1 hour
• Cook Time: 30
• Total Time: 1 hour 30 minutes
• Yield: 345 tablespoons 1x
• Category: Canning
• Cuisine: Italian

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Description

Traditional Canned Mild and Hot Peppers in Olive Oil

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Ingredients

Units USM Scale 1x2x3x

• 9 pint Jars
• 2 large gallons of Vinegar
• 1/2 cup of Salt
• 1 Peck of Mild Sweet Peppers
• 1/2 Peck Hot Peppers
• 2 cups of Extra Virgin Olive Oil
• 2 cups Canola Oil
• 2 envelopes of Good Seasons Salad Dressing, the dry mix
• 1 large head of Garlic

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Instructions

1. Put all the peppers through the slicing mode of your food processor, and put the sliced peppers in a colander to drain. In a large pot or plastic container put all the peppers in to soak. Add enough white vinegar until all the peppers are covered with vinegar add a good amount of salt and mix.
2. Cover the pot or container and let sit out on the counter for 24 hours at a minimum.
3. The next day, have sterilized canning jars, lids and rims ready. Drain the peppers that soaked overnight and rinse with cold water.
4. In each jar, stuff full of the sliced peppers.
5. Mix 2 cups of canola oil and 2 cups of virgin olive oil together in a container with a spout.

For each pint jar and

1. Add 1/2 teaspoon of Good Seasons dry Italian salad dressing.
2. Add 1 clove of garlic.
3. Fill the jars with the olive oil & canola oil mixture leaving a 1/4 inch at the top.
4. Tap each jar to make sure that all bubbles are removed
5. Seals and jars with the lids and rims.
6. Put jars in a large canning kettle and cover with water.
7. Water bath for 20 minutes.
8. Remove the jars from the water bath and cover with a towel that jars lids will pop by the next morning.

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Notes

1. Serving are 1 tablespoon

Keywords: Canning Italian Hot Peppers

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