Simple Pepper Pickling Recipe
From elgourmand2 9 years ago
- 1 Hr. to make
- Serves Lots
Bought a bag of peppers in town the other day. They were supposed to be mild but turned out to be hotter than Greek Fire, but had nice flavor. I hate waste and occasionally need a hot pepper, or two, to spice up a soup or stew. Read more I usually use Bird’s Eyes for this. Got a plant growing a meter from my back door, that always has peppers. Okay, pickle these buggers. The batch is small as I don’t need much. If you eat a lot of hot peppers, double it. Don’t know what you pay for fresh hot peppers but this jar of peppers cost me about $1.00. CAREFUL when playing around with hot peppers; get this on you and it’s not nice, get this in your eyes and you got serious pain. I recommend latex gloves and safety glasses. See less
Ingredients
- • ½ pound chili peppers, seeded, quartered or halved, depending on size. shopping list
- • 1 clove garlic, chopped. shopping list
- • 1 ½ Tbs. salt. shopping list
- • 1 tsp. raw sugar. shopping list
- • 1 tsp. pepper. shopping list
- • 1 cup 5% white vinegar, can sub malt vinegar. shopping list
- • ½ Cup water. shopping list
How to make it
- 1. Pack the pepper quarters into a suitable, sterile 1 pint jar. Not too tightly. See Photo
- 2. Bring the vinegar and water to a boil in a small, non reactive, pot.
- 3. Add everything but the peppers, Simmer 5 minutes.
- 4. Remove from heat. Pour Contents into the jar of peppers.
- 5. Screw on jar lid, and let cool.
- 6. Shake to dislodge any air bubbles and top up with pickling mix.
- Refrigerate. I usually don’t but up to you.
- If you want hotter, whole peppers just skip the seeding and quartering parts. Pierce the peppers a few times with a large needle, or similar.
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