Quick & Easy Pickled Peppers Recipe
Ingredients:
Assorted peppers
Garlic cloves
Peppercorns
Vinegar
Water
Pickling or Kosher Salt
Directions:
- Thoroughly wash peppers and trim stems. Make a small slash in each pepper for vinegar absorption.
- For each hot and freshly sterilized jar: Pack with peppers (tight), 3 whole garlic cloves (halved), 4 to 6 peppercorns.
- Bring to a simmer enough vinegar and water (50/50) to fill jars. Stir in pickling salt (1 tsp for each jar).
- Once simmering for about 3 minutes, pour hot vinegar over peppers to cover completely and leave about 1/2″ head space.
- Run a sterilized knife between the peppers and the jar to make sure there are no air bubbles. Top up with simmering vinegar/water mixture if needed.
- Wipe rim with a clean damp cloth and then seal with sterilized rings and lids.
- Process for 15 minutes in a hot water bath.
Store in a cool, dark place for at least 2 weeks before consuming. Refrigerate after opening.
Notes:
- Amounts specified are assuming jars are 1 quart.
- Adjust amounts of seasonings to taste.
- Experiment by adding fresh clean sprigs of herbs like oregano and basil. Also try packing peppers with shredded carrots, cauliflower, mustard seed, or strips of white onion.
- Mix and match different types of peppers in each jar if you like. Use this recipe for any type of pepper you like, such as chili peppers, jalapeño±o peppers, banana peppers, or even regular red or green bell peppers (slice these in strips first).
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