Do you like peppers on sandwiches, nachos, in beans, salads, dips ? They’ll be as fresh months from now as they are today if you pickle them. I thought I would share this recipe so you can plan to pickle some of your harvest this season. My children love them. My daughter actually called to ask if I would mail her a few jars through the mail. Imagine a jar breaking and the post office smelling like pickled peppers. I declined that request, but I do take a jar when I visit her. My grandchildren love them too.
This batch is a combination of:
- Hungarian Wax
- Sweet Banana
- White Bell
I throw whatever peppers are ripe in the bowl. Some people prefer to use jalapeno peppers only, but I like to broaden my horizon. I make a pickling broth to cover my peppers. Here’s what you will need for the broth. You may have to double the recipe depending on how many jars you will be canning:
- 1 cup water
- 4 cups of white vinegar
- 1/2 cup of Kosher salt
I brought it to a boil. Next, I placed a teaspoon of pickling spice to the bottom of 1/2 pint sterilized jars. Pack the jars with peppers and pour the pickling broth over the peppers. Prepare them for a hot water bath by removing the bubbles with a plastic knife. Take the knife around the jar a few times and ensure the peppers are packed tightly. Wipe the rims of each jar with a clean cloth. Place sterilized lids and rims on each jar. Water bath for 15 minutes. They are delicious.
*Note – Do not use blemished peppers when canning your produce.