A peck of pickled peppers Peter Piper Picked.
As you will see in my Garden post, this year I chose to plant a hybrid pepper plant. On the tag from Lowe’s it said that the hybrid pepper should be somewhere between a Habanero and a bell pepper. Game on! I love spicy foods, and bell peppers are one of my favorites, so this pepper seemed perfect for me. The tag didn’t warn us that this pepper is HOT. I mean it burns on your lips for hours after you eat it hot.
Based on the description, I thought it could be great in a salad! Why not add a little spice? But once we tried them we quickly realized there is WAY too much spice to just throw these bad boys into a salad. Instead, I threw a few raw ones into the crock pot with my favorite Taco Chicken, and it came out great! Just a little bit spicy but not overpoweringly so. Because I make Taco Chicken all year round and this pepper plant (which actually looks more like a small tree at this point) won’t last forever, I decided to pickle and can some peppers for the winter. I ordered the Mason Jars on Amazon.com for less than $1 per jar! Here is the recipe I used for pickling/canning:
Always be sure to wash and dry your chili peppers before pickling them. Also, sterilize any jars and jar lids before using. Boil them on the stove for a half hour, or throw them in the dishwasher for a cycle or two.
- 1 pound hot peppers- I used hybrids from the garden, you can really do this with pretty much any vegetable if you want.
- 3 cups apple cider vinegar
- 3/4 cup water
- 3 teaspoons pickling salt
- 3 tablespoons honey
- Pickling spices (I used a garlic clove in each jar and about 1/2 tbsp. ground ginger)
- 6 tablespoons olive oil
- 6 pint jars with lids
- Thoroughly wash your jars (I just ran new jars through the dishwasher on hot)
- Slice the peppers (I tried doing this with whole peppers and it did not work- they float!). Pack the sliced peppers into the jars, leaving ½” headspace.
- Cover the peppers in your desired amount of pickling spices
- In a pot, combine vinegar, water, honey and pickling salt. Bring to a boil, then reduce heat and simmer about 5 minutes.
- Pour (or ladle) pickling solution into jars over peppers leaving ½” headspace.
- Add 1 tablespoon of olive oil over the top. Remove air bubbles using a rubber spatula to move the peppers around and get the air out.
- Wipe top rims clean then close the jars tight with two-piece caps.
- Process for 10 minutes in boiling water bath.
- Let set for 12-24 hours. Check seals (all of mine popped after coming out of the water bath!)
- Ready to eat in 3 to 4 weeks. Store them somewhere dark that does not reach over 75degrees.
I can’t wait to dig into these this winter! I am off to pack for a girls trip to Kansas City this weekend, I will be updating from there. I can’t wait!