Our recipe experiment with pickled peppers–result: awesome.
We really wanted to make some yummy pickled peppers to put on sandwiches and use to add extra flavor in other dishes. I looked at several recipes and decided to use this one. I added a smashed clove of garlic to the pickling liquid, which I removed before canning.
3 cups vinegar
3 cups water
1.5 cups sugar
1 tbsp + 1 tsp salt
Smashed garlic clove, removed before canning
Bring all ingredients to a boil in a large stainless steel pot, stir and boil until sugar and salt are dissolved, then reduce heat.
We did a pretty big batch of peppers, so we doubled the above pickling liquid recipe and just kept re-making it when we ran out until all of our pickled peppers were canned.
We used tri-colored sweet peppers, anaheim peppers, and jalepenos. The tri-colored sweet peppers were mild, the anaheims are slightly spicy, and the jalepenos had a nice kick, transferring their spice to all the peppers in the canning process. Paddy put his ninja-like kitchen skills to good use, and chopped the three bags of sweet peppers like a boss. I got through one bag of jalepenos in the same amount of time.
Once chopped, we mixed them up in a bowl to create a colorful pepper soiree.
I always forget to wear gloves when chopping jalepenos. And always on days when I wear contacts. No matter how many times I scrubbed my fingers, they still had jalepeno oil infused into them at the end of the day, making the process of removing my contacts a fiery experience.
Jalepenos are literally a “mixed bag” when it comes to spiciness. Some can be mild, and some can be extremely hot. I had a raw jalepeno slice in a Bahn-Mi sandwich one time that brought me to tears. You never know what you’re going to get.
**Note: wear gloves when chopping hot peppers.
For canning instructions, I recommend reading the Ball Complete Book of Home Preserving. If this is your first time canning, please read all the instructions and be sure you are following a tried-and-true canning recipe. You don’t want to make anyone sick. You can also read our previous post about pickling dill pickles for more details.
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I packed the peppers into hot jars and filled with the hot pickling liquid. Aside from all the chopping, it was a pretty easy recipe.
Once peppers are in the canner, bring to a boil and then set the timer for 10 minutes. After 10 minutes, remove the canner lid and turn off the heat, and let cool for 5 minutes before taking the jars out. Let jars stand in a cool place overnight.
After jars are cool, be sure that all the lids have sealed. You can check by pressing down on the lids. If the lid “pops” back or moves at all when you press on the center, it didn’t seal properly. If this happens, you can still use the peppers but they must be refrigerated and eaten within a few weeks.
The peppers turned out delicious. Sweet, mildly spicy, and flavorful. They are great added to many dishes as a condiment or to sandwiches.