Pickled Peppers

Well, when the garden is producing, it’s producing.  What to do with all those lovely peppers?  We make a lot of hot sauces and salsas- but a jar of pretty pickled peppers looks great in the kitchen and adds flavor to salads later.  They make nice gifts too.  So- easy enough- wash your peppers.   I put a few slices in the hot peppers to allow the heat out.  Place in a pot with enough cider vinegar to cover them, add a cup of water, 1 tablespoon sugar, 1 tablespoon salt, pepper corns, a little sliced up onion and some dried or fresh thyme and heat to boiling point.  Turn off and let cool.  Place into jars and pour liquid over to cover.  Seal and process if you want to keep on the shelf.

Processing time 5 minutes in boiling water bath- cover jars by at least 1 inch of water.  Let cool and check seal.  Push on top of jar and if it’s snug- it’s sealed!  If it moves and makes a little noise- refridgerate them.  They are fine but they are not sealed.

  • variety of fresh peppers
  • vinegar
  • thyme, sugar, salt, peppercorns
  • water

Leave a Reply