Monday, September 27, 2010

Not quite a peck of pickled peppers, of course I'm not "Peter"

We had picked a bunch of the cherry peppers, concerned they would not ripen in time. To that add my trip to the Carniceria tonight to pick up some supplies and the gorgeous red Jalapenos. Let's pickle them. I expect to break a sweat when I have them.

2.75 lbs of hot peppers
6 cups vinegar
2 cups water
3 garlic cloves crushed

Prepare jars and lids according to instructions.
Leave peppers whole or cut into 1 inch pieces (I cut them).

Combine vinegar, water and garlic in a big pot. Bring mixture to boil, reduce heat  and simmer 5 minutes. Remove garlic.

Pack peppers into hot jars leaving 1/4" headspace.

Ladle hot liquid over peppers leaving 1/4" headspace.

Remove air bubbles.

Adjust 2 piece caps.

Process 10 minutes in boiling water canner.

After 10 minutes, lift rack, wait 5 minutes then remove jars (why is it called canning?)

5 jars of garden jewels.

I think these will be HOT!

Until next time Eat Well & Keep Digging!

The Gastronomic Gardener
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  1. I made some wonderful hot pepper butter this weekend. It tastes like a spicy honey mustard. Tastes great with chicken.


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