Pick and Pack a Peck of Pickled Peppers


| 11/21/2014 8:42:00 AM


Tags: peppers, Thanksgiving, canning, Dede Ryan, Idaho,

Pickled peppers

It may seem way past the season for canning but if you have end-of-the-season peppers like I did, it’s a great time to put them up. And now I have my first entry ready for next year’s State Fair.

Pickled peppers can add a nice pop of color and taste to Thanksgiving dinner, especially if you have holiday guests who aren’t crazy about cranberry sauce. These peppers also make a festive appetizer if you chop them up and use them to top crackers and cream cheese.

Pickled Pepper Recipe

Here’s my tried-and-true Pickled Pepper recipe. Some like to use cider vinegar instead of white, but I like to keep the brine clear so the color of the peppers comes through.

Ingredients

• 4 pounds sweet peppers (red, green or yellow)
• 2 pounds hot peppers (jalapeno, red tomato, banana)
• 6-1/2 cups white vinegar
• 1-1/3 cup water
• 2/3 cups sugar
• 4 tsp pickling salt
• 3 garlic cloves cut in quarters


graywolf12
11/24/2014 2:59:20 PM

We pickle a lot of Jalapeno pepper slices with onion and garlic. We were never pleased with the texture of the peppers, so we tried an overnight soak in pickling lime, and it has worked great. We have a lot of friends asking for one more pint.


herisi
11/21/2014 3:09:34 PM

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