Chad's Famous Hot Peppers

Chad’s Famous Hot Peppers

This recipe was shared with me by Anne, her brother-in-law who makes his famous peppers during harvest. I save the brined for canning of hard-boiled eggs,  other vegetables as well as making pepper sauce by adding green tomatoes.

10-18 pounds of Jalapeno peppers, cut in half lengthwise

Green beans for filler

6 quarts of apple cider vinegar

2 quarts of water

9 tablespoons of dill seed

18 tablespoons of dill seed

7 tablespoons celery seed

2 tablespoons of onion powder

2 tablespoons of pickling spice

7 teaspoon of original

2 tablespoon of allspice

3 tablespoons of celery salt

4 tablespoons of black pepper

11 cups of sugar

3 cups of salt

Place all ingredients in a large kettle, boil 10 minutes pour over peppers in the pail

Keep in brined, place dinner plate over peppers, fill a mason jar with water place on top of the plate, this will weigh the plate down, and keep peppers submerged in the bath.

Cover with strong plastic wrap, masking tape to seal tightly. Let stand for 2-3 weeks, taste, if too tart add sugar to taste.

Separate peppers from the brined, heat brined, pack peppers tightly in canning jars, and place a tablespoon of Crisco oil into each jar.

Fill, keep jars in boiling water, while filling jars. Shelf life, as in any canned hot pack

Hot Pepper Sauce

Jalapeno peppers, onions, garlic
Add spices:
Add green tomatoes, vinegar, blend
Hot water bath to can
Add spices to taste