Preserving Peppers

Canning Pickled Peppers Recipe

Ingredients

• 7 pounds of fresh peppers (any variety you prefer)

• 5 cups white vinegar

• 1 cups water

• 1/4 cup pickling salt

• 2 tablespoon sugar (optional, for a touch of sweetness)

• 2 cloves garlic, peeled and lightly crushed

Equipment

• Canning pot or large pot

• Canning jars (We prefer pint or 1/2 pint)

• Lids and rings

• Jar lifter

• Funnel

• Canning ladle

• Clean towels

Instructions

1. Prepare the Jars:

   • Sterilize your canning jars and lids by placing them in a boiling water bath for 10 minutes. Keep warm until ready to use.

2. Prepare the Peppers:

   • Wash the fresh peppers thoroughly. Remove stems and seeds if desired (for milder peppers). Slice the peppers into rings or leave them whole, depending on your preference.

3. Make the Pickling Brine:

   • In a large pot, combine the white vinegar, water, pickling salt, and sugar (if using). Bring to a boil, stirring until the salt and sugar dissolve completely.

4. Pack the Jars:

   • Fill the jars with the prepared peppers, packing them snugly but not too tight.

5. Add the Brine:

   • Using a funnel, ladle the hot pickling brine into the jars over the peppers, leaving about 1/2 inch of headspace at the top. Ensure the peppers are fully submerged in the brine, and use a chopstick to remove any air bubbles. Adjust the brine level if necessary.

6. Seal the Jars:

   • Wipe the rims of the jars with a clean towel and vinegar to remove any brine residue. Place the sterilized lids on top and screw on the bands until just fingertip-tight.

7. Process the Jars:

   • Place the jars in a canning pot or a large pot filled with boiling water, ensuring the jars are submerged by at least an inch of water. Process for 10 minutes, depending on your altitude.

8. Cool and Store:

   • Carefully remove the jars from the water using a jar lifter and let them cool on a clean towel or cooling rack. You should hear a popping sound as they seal. Once completely cooled, check the seals by pressing down in the center of the lid; it should not pop back.

9. Store:

   • Label your jars with the date and type of peppers. Store in a cool, dark place for at least 2-4 weeks to allow the flavors to develop. Once opened, keep refrigerated and consume within a few weeks.

Enjoy your homemade pickled peppers as a delightful addition to salads, sandwiches, or as a tasty snack!

Reference: Reynolds, Susan, and Paulette Williams Ybarra. So Easy to Preserve. Cooperative Extension Service, University of Georgia, 1989, Sixth Edition - Pickled Peppers II page 147