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1 bu. Hungarian wax hot peppers (enough red peppers for color contrast)
1 box salt (do not use iodized salt)
1 (1 1/4 oz.) jar oregano
1 (5 1/2 oz.) jar garlic powder (do not use garlic salt)
2 gal. Mazola oil (may need more, depending on the size jars)

NOTE: For 3 bushels of peppers, use two (1 1/4 ounce) jars oregano; for 5 1/2 ounce jar garlic powder; 6 gallon Mazola oil and two boxes of salt.

Equipment You Need:

jar caps and liners
jar lifter
canning funnel
container (with a drain) large enough to hold all the peppers
knives and/or scissors
cutting board

Rinse the peppers until clean. WEAR GLOVES. Remove the stems from the peppers. Cut the peppers to your desired thickness (we cut them approximately 1/4-inch thick). Use some seeds. The more seeds you use, the hotter the finished peppers will be. Have a container large enough to hold all the peppers ready (preferably one with a drain that can be opened and closed). Layer the peppers and salt (do not use iodized salt) in the container. Make sure you have some salt on the top and let stand overnight to remove the water from the peppers.

WEAR GLOVES. The following morning, mix the peppers and salt to insure that all the salt has been dissolved. Carefully squeeze as much water as you can from the peppers. Add the garlic powder, oregano and some of the Mazola oil to coat the peppers and mix well. Put the peppers in the jars and cover them with additional oil. Wipe the rims of the jars clean. Have your water boiling in the pans for the jars. Have the jar liners in a small pan of boiling water. Put liners and caps on jars. Do not over-tighten.

If you use pints and 8 ounce jars, it takes 5 to 6 minutes after the water starts to boil again after putting the jars in. If you use quart jars, it takes 10 to 11 minutes after it comes to a boil again. Remove and set the jars on a padded surface (we use towels). Do not let them touch one another. They will seal as they cool.

One-half bushel makes 6 quarts and 3 pints.

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