Hot Pickled Pepper Relish

4 lbs. hot red peppers
3 lbs. sweet red and green peppers

5 c. vinegar 5%
1 c. water
4 tbsp. canning or pickling salt
2 tbsp. sugar
4 cloves garlic, chopped
1/2 tsp ground cloves


Chop large and small peppers and sautee for 3 minutes over medium heat. Put in pint canning jars leaving 1/2 inch empty space at the top.

Combine and heat all other ingredients to boiling and simmer 10 minutes. Remove garlic. Add hot pickling solution over peppers, leaving 1/2 Adjust lids and process. Process in boiling water canner for 15 minutes for half pints, or pints.

Makes 9 pints.

You can also do this without a canner, but it won't keep unless you freeze it which messes with the texture a little bit. If you just want to do a small batch you can pretty easily quarter the recipe and just use a sprinkle of clove.

I don't like vinegar pickled peppers. They are much better fermented where they make their own acid. I'll try to post a universal recipe for peppers soon.