As I am searching for a recipe to "pickle peppers" that little tongue twisters keeps coming to mind. Although, I never really thought about it...Peter Piper couldn't of "picked" pickled peppers - he would of had to pick peppers & then take them through the pickling process. I did that tonight! I had a batch of sweet banana peppers from my mother-in-laws garden (mine aren't ready yet). I sliced the peppers & made my own pickling liquid and canned them. Are you wondering what you would do with jars of pickled peppers? How about on top homemade pizza? or on your favorite sandwich? on a salad...the possibilities are endless. They are a great condiment & look so nice in the ball jars! I added some diced red peppers to each jar & a clove of garlic - for taste and to make the jar look even better! :)
All it takes is...
aprox. 2 1/2 - 3 lbs. any variety of peppers (sliced as thick or thin as you like them)
approximately 8 pint jars
1 clove of fresh garlic per jar
1/2 tsp of canning/pickling salt per jar
1/2 tsp of alum per jar (i've never heard of alum until today! - I found it with all of the canning supplies at the store...it's in a spice jar...it's basically used to keep the pepper crispy!)
7 cups of distilled white vinegar
7 cups of water
it's that easy!
boil the water & vinegar.
place your clove of garlic in your jar - fill with sliced pepper rings.
add 1/2 tsp of both salt & alum -
fill jars with your boiling vinegar & water.
place lids & rings on jars
let sit until the jars seals itself...or place in a water bath canner for aprox. 10 minutes...
it's that easy! and you have banana peppers! Yum!
Monday, June 28, 2010
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