Ingredients
680 g banana peppers, cut into 2.5 cm pieces
450 g jalapeno peppers, cut into 2.5 cm pieces
110 g serrano peppers, cut into 2.5 cm pieces
1.4 liters vinegar
475 ml water
1 medium onion, chopped
3 cloves garlic, crushed
Directions
Step 1
Prepare five pint-sized jars by checking for cracks and rust on the lids and rings, and then submerge them in simmering water. Wash new lids and rings in warm soapy water.
Step 2
In a large pot, combine the banana peppers, jalapeño peppers, serrano peppers, vinegar, water, onion, and garlic. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 5 minutes.
Step 3
Using a ladle, fill the hot, sterilized jars with the peppers and liquid, leaving 1/4 inch of space at the top. Remove air bubbles by running a clean knife or thin spatula around the insides of the jars. Wipe the rims with a moist paper towel, then seal the jars tightly with the lids and rings.
Step 4
Place a rack in the bottom of a large stockpot and fill it halfway with water. Bring the water to a boil and use a jar holder to lower the jars into the pot, ensuring they are 2 inches apart. Add more boiling water to cover the jars by at least 1 inch. Cover the pot, bring it to a rolling boil, and process the jars for 10 to 15 minutes.
Step 5
Remove the jars from the stockpot and let them rest several inches apart for 12 to 24 hours. Press the center of each lid to ensure it is sealed properly. Remove the rings for storage and store the jars in a cool, dark area.
Step 6
Refrigerate the pickled peppers after opening. Serve and enjoy!