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Pickled Hatch Peppers & Onions
Leisa Sutton
5
from 1 vote
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Ingredients
5
lrg
hatch chiles
1
lrg
onion
3
cups
water
3
cups
5% acidity white vinegar
3/4
cup
sugar
3
tbsp
kosher or canning salt
Instructions
Slice hatch peppers length wise and remove membrane and seeds
slice pepper halves into strips
slice onion in half and then slice into strips
toss peppers and onions together to mix well
For the brine, put remaining ingredients into a pot and bring to a medium boil
place peppers and onions into sterilized jars
add brine to jars, filling to 1/2 inch head space
Debubble the jars, wipe the rims, add the lids and rings
place jars into steam or water bath canner, process for 10 minutes
See this link for canning instructions
https://nchfp.uga.edu/how/can_06/pickled_hot_peppers.html
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