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FOOD PRESERVATION

Hot Pepper Treats to Can This Summer

Hot Pepper Treats to Can This Summer

peppers on cutting board

Here in the mountain foothills of North Carolina, July and August are the time to start canning and pickling. Many varieties of hot peppers grow like weeds in our hot southern summers. Here are some great recipes you can make to preserve that sweet, spicy deliciousness and enjoy it all winter long.

Made in Ohio's Amish Country, this relish gives sandwiches, hot dogs and burgers a bit of spice and delicious flavor. Choose from hot or mild at Lehmans.com.
No time to can your own? Made in Ohio’s Amish Country, this delectable relish gives sandwiches, hot dogs and burgers a bit of spice and delicious flavor. Choose from hot or mild at Lehmans.com.

Please use caution when working and cooking with hot peppers! Their heat can burn your skin and their cooking steam can be irritating to your nose if you breathe it in.

These recipes all use the water bath canning method; please review the directions that came with your canner before you begin.

water bath canner
Exactly like the water bath canner your mother or grandmother had and still dotted with those famous white speckles. Porcelain enamel finish over steel wipes clean easily and can’t stain. Smoothly rounded edges, securely welded handles. At Lehmans.com.
Find 200 more great recipes in The Joy of Pickling, at Lehmans.com!
Find 200 more great recipes in The Joy of Pickling, at Lehmans.com!

Dixie Relish

Lehman’s
There are many recipes to make this treat. This is the one my Mom followed. It takes a couple days to make, but it is so worth it! This recipe makes about 5 pints.You will need a small pickling crock.
Dixie Relish

Ingredients

  • 2 cups green bell peppers – whole
  • 2 cups sweet red bell peppers – whole
  • 4 cups chopped cabbage
  • 1 medium onion diced
  • 2 Tablespoons salt
  • 4 Tablespoons mustard seed
  • 2 Tablespoon celery seed
  • 3 or 4 whole hot red peppers
  • 3/4 cup sugar
  • 1 quart vinegar

Instructions

  1. Soak whole bell peppers in a brine of 1 cup salt and 1 gallon water, overnight.
  2. Remove bell peppers from brine and let stand in clear, cold water, then rinse well.
  3. Remove stems and seed and chop. (I use the food processor to get all the chopping done)
  4. Add chopped bell peppers to crock.
  5. Continue chopping your vegetables and placing them in the crock.
  6. Add your seasonings, remaining salt, sugar, vinegar and hot peppers, and stir together well.
  7. Let mixture steep overnight – use a weight stone or press plastic wrap down to cover contents well and keep all vegetables submersed in brine.
  8. Drain and heat the liquid. When the liquid is hot, add the other ingredients and cook for 10 minutes.
  9. Seal in clean, hot jars.
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Dori Fritzinger

Dori Fritzinger

She lives and works with her multi-generational family in the foothills of the Blue Ridge Mountains in North Carolina. They have a farm of cows and calves, wool sheep, dairy goats, rabbits, ducks, geese, chickens, honeybees, a horse and a donkey.

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