In later summer and fall massive amounds of produce can start to overwhelm any gardener. It’s exciting and wonderful but when the neighbors start avoiding you because they really can’t take any more summer squash it’s time to preserve the harvest.
For peppers one of the easiest, tastiest things to do is to pickle them. Water bath canning is surpisingly easy and safe. It requires only basic equipment and is a great way to put up your homegrown harvest.
My favorites are jalapenos or banana peppers but you can use whatever you’ve got.
Here’s what you’ll need:
Water bath canner (large pot, lid, and rack)
Canning jar tongs
Canning jars, new lids, and rings
5-6lbs of peppers
12 cups of white vinegar (5% acidity)
4 cups of water
Pickle Crisp – follow directions on package for crisper peppers
To begin harvest and wash all your peppers. Slice into rings or small pieces and place in a clean bowl. If you’re using particularly hot peppers you may consider using gloves and safety glasses. Hot pepper juice in your eyes is not fun.
You’ll need to sanitize your jars and rings. Check all the jars for nicks and then boil them and the rings. Keep the jars hot until you’re ready to fill them.
Combine the vinegar and water in a saucepan and bring to a boil. While the brine is heating pack your peppers tightly into your hot jars leaving 1/2 inch headspace .
One the brine has boiled it can be poured over the peppers leaving 1/2 inch headspace in each jar. Slide a rubber spatula around the outside of each jar to release any air bubbles the wipe each rim with a clean rag.
Place new lids on all the jars and put on rings, turning them until they’re fingertip tight. Using the jar tongs place each jar in a boiling water bath canner and boil for ten minutes.
Ta da! You’ve got peppers that will keep safely without electricity for over a year. They’re are great tossed on subs or baked on homemade nachos or pizzas.
One thought on “Pickled Peppers”