Make your own Chicago-style pickled Sport Peppers from your garden! For this recipe, you can use any slender, hot peppers like Sport Peppers, Serranos, Cascabellas, or Tabasco peppers. You can mix and match peppers too, if you don't have enough of one variety.
Sport Peppers Recipe
Ingredients
Sport peppers or green hot peppers of your choice
Brine:
5 cups white vinegar 5% acidity
1 cup water
4 teaspoons pickling salt
2 tablespoons sugar
2 cloves garlic (optional)
Instructions
Wash peppers, then slice two slits into each pepper to allow the brine to penetrate, and blanch in boiling brine for one minute. Pack peppers into sterilized glass canning jars and then top up with brine. Make more brine if needed to top them off. Use a spoon or fork to press down and move peppers in liquid to help remove air bubbles.
Can them if you want them to be shelf stable without refrigeration. Leave a half inch headspace in the jars, clean rims and put on canning lids and rings. Place jars in a boiling water bath using proper canning methods for your region (10 minutes @1000 feet, 15 minutes @ 1000-5000 feet, or 20 minutes for elevations over 5000 feet). If any jars don’t pop and seal, refrigerate them.
You can also skip the water bath and just put these right into the refrigerator, which will result in crisper pickled sport peppers. Enjoy as a snack, as a hot dog topping, on sandwiches, tacos, pizza, you name it!
