Pickled Hot Peppers

These pickled peppers are great in salads or to serve alongside a meat dish. These can be made less spicy by removing the seeds from the peppers.

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1 1/2 pounds banana peppers, cut into 1 inch pieces

1 pound jalapeno peppers, cut into 1 inch pieces

1/4 pound serrano peppers, cut into 1 inch pieces

6 cups vinegar

2 cups water

3 cloves garlic, crushed

1 onion, chopped

Place the banana peppers, jalapeno peppers, and serrano peppers into a large pot. Add the vinegar, water, garlic, and onion. Bring to a boil, then reduce heat to medium-low, and simmer for 5 minutes.

Ladle peppers into sterile jars, and fill to the top with the liquid, leaving 1/4 inch headspace. Tap jars on the counter to remove air bubbles. Place two piece lids on the jars.

Place jars in the rack of a large, canning pan, and fill with enough water to cover the jars completely. Bring to a boil, and boil for 10 to 15 minutes. Refrigerate jars after opening.

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