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Canning Italian Hot Peppers in mason jars on table with a colander with garlic bulbs

ITALIAN CANNED PICKLED HOT PEPPERS

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Traditional Canned Mild and Hot Peppers in Olive Oil

  • Total Time: 1 hour 30 minutes
  • Yield: 345 tablespoons 1x

Ingredients

Units Scale
  • 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

Instructions

  1. You will need  a variety of peppers: sweet banana peppers, 1/3 of the total amount of hot Hungarian peppers, two sweet bell peppers red or green peppers, white vinegar, garlic cloves, table salt, or sea salt, Good Seasons Italian dry salad dressing, canola oil, and extra-virgin olive oil,
  2. You will also need, pint jars,  jar lids, and jar rims (bands).  
  3. Make sure that the jars,  jar lids, and jar rims are standardized in the dishwasher, and keep them as clean as possible during this process.
  4. 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.
  5. Harvest the peppers, wash peppers in cold water, clean out the seeds, and cut off the tops. Make sure to wear gloves and do not touch your face or eyes as the oil from the hot peppers can be very uncomfortable. 
  6. If you want your peppers to be a little spicy leave a few of the seeds from hot peppers.
  7. Slice peppers in a food processor to get a thin slice. 
  8. Add the sliced pepper in a large pot or plastic container.
  9. Add enough white vinegar until all the peppers are covered with the white vinegar.
  10. Add a 1/2 cup of canning salt and mix. (Pete told up “a good amount” of salt)
  11. Cover the pot or container and let sit out on the counter for 24 hours at a minimum.
  12. The next day, have sterilized canning pint jars, lids, and rims ready.
  13. Drain the peppers that soaked overnight and rinse with cold water.
  14. In each jar, add the sliced peppers and pack the peppers full and tight. 
  15. Mixed 2 cups of canola oil and 2 cups of virgin olive oil together in a 4-cup measuring cup. 
  16. For each pint jar:
    1. Add 1/2 teaspoon of Good Seasons dry Italian salad dressing.
    2. Add 1/2 clove of garlic.
    3. Fill the jars with the olive oil and canola oil mixture leaving a  1/4 inch at the top. 
    4. Clean the tip of the jars with a paper towel.
  17. Tap lightly on each jar to make sure that all the air bubbles are removed.
  18. Seals and jars with the lids and rims.
  19. Please the jars in a boiling water bath canner and water bath for 20 minutes.
  20. Remove the jars from the water bath with the Ball Sure Grip Jar Lifter and cover them with a towel on a protective hot pad.
  21. The jar lids will pop by the next morning to ensure that they are sealed. Any jar that does not pop, or does not move up and down when pressed did not seal and should be refrigerated and eaten in 2 weeks.

Notes

  1. The recipe was updated on 7-12-2024 to be more detailed for beginner canners. 
  2. Serving are 1 tablespoon
  • Author: Pete Salpietra
  • Prep Time: 1 hour
  • Cook Time: 30
  • Category: Canning
  • Cuisine: Italian

Find it online: https://www.craftingafamily.com/italian-canned-pickled-hot-peppers/

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