Recipe from pickyourown.org
Our garden produced a TON of peppers this year. We have jalapenos, red chilies, banana, sweet yellow, green and yellow bell... They are growing non-stop. Much like our zucchini. :)
So I had to do something with them, and decided to pickle them. This way, we can either eat them out of the jar, or I can cook with them much the same way I would cook with them straight from the garden. I made about 5 quarts total, using banana peppers, jalapenos and red chilies.
This recipe did say to peel the peppers. I only did that for the jalapenos and then couldn't take it anymore. However - it also said to cut them before peeling. I think peeling then cutting (the larger ones) and seeding would've been easier. It was definitely a pain.
Just an FYI - make sure you wear gloves when handling hot peppers in this quantity! Trust me - it burns. :)
Ingredients:
4 lbs peppers
5 c white vinegar
1 c water
4 t pickling salt
2 T sugar
2 cloves garlic, peeled
Directions:
Sterilize your jars and lids and prepare your water bath canner.
Wash the peppers, cut and remove seeds. Smaller peppers can be kept whole. If left whole, slash 2 slits in each pepper. The large peppers should be quartered.
Combine and heat remaining ingredients in a large stockpot. Heat to boiling, simmer for 10 minutes, then discard the garlic.
Pack the jars with the peppers, leaving 1/2-inch head space, then ladle the hot liquid into jars, leaving 1/2-inch head space. Place the lids and bands on to fingertip tight.
Process pints for about 10 minutes. Check after 12-24 hours for the seal. If not sealed, refrigerate immediately.
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