My Hot Peppers Are In And Are Calling Me To The Kitchen

Posted on July 29, 2014 by Karen Schumann | 0 comments

 

Aren't they beautiful?!  I love growing peppers, especially hot ones!  Again, for this week, my trip to the market consisted of stepping into my garden.  I was so overjoyed that I had a bounty of hot peppers just waiting for me.  I cook all the time with peppers.  They just add so much to a dish, yet they can stand on their own two feet, especially when they are stuffed with cheese or prosciutto.  I use them in salsa, guacamole, sauces, rice, pizza, and marinades.  They are so wonderful.  When I have a lot of peppers there are two ways that I savor the bounty.  One, I just throw them whole into a freezer safe ziplock bag and keep them in the freezer until needed.  Second, I love to pickle them for continuous eating over weeks!  I am going to share with you my easy pickling method that I have been using for years.  You don't have to have a ton of peppers, onions, mushrooms, or whatever vegetable that you're using.  I usually just do mine one jar at a time.  No muss, no fuss!

Note:  You need to use sterilized canning jars.  I just set a large pot of water to boil and submerge the jars and their tops in the boiling water for about 5 to 10 minutes.  I take them out and let them dry on a cooling rack.  That's when you're ready to go!

Servings:  1 medium canning jar          Cook/Prep Time:  20 minutes

Ingredients:

Brining Liquid:  1/2 cup cider vinegar, 1/2 cup water, large pinch of salt

Packing Liquid:  1 1/2 cups good olive oil, 5 cloves of garlic, peeled and sliced, roughly 1 Tablespoon of black peppercorns, 5 small bay leaves, roughly 1 Tablespoon fennel seeds (optional), and 3 fresh thyme sprigs.

Preparing your peppers:  I put them in whole, but feel free to slice them.  I also slice a very small spring onion to be added with the peppers.

1.  Prepare your packing liquid by just combining the ingredients in a bowl.

2.  Bring to a boil your brining liquid and add your peppers and onions.  Let cook for about 3 minutes and remove with a slotted spoon.

3.  Add directly to your packing liquid and stir.

4.  Add your packing liquid, peppers, and onions to your canning jars, filling to the top.

5.  Put your lid on and your done!  Don't forget to mark your jar with the date!  I let mine sit for about a week before eating, but really there are times that I just can't wait.  Enjoy!

 

 

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