Yes, we CAN!!
I have been mad in the kitchen lately 'cause the garden has been put to bed, and I have boxes of pears, apples, tomatoes, plums, and peppers in our little house - and they invited a bunch of dark bellied dew lovers in to visit. Well, I really got annoyed that the DewLover family keep inviting more and more relatives over, so the produce.... is going to have to produce!
for this batch of Honeyed Pickled Peppers I used about equal amounts jalapenos, banana peppers, and ripened, red banana peppers.
I assume that you know enough to sterilize your jars and use proper pepper precautions such as wear gloves and don't touch your eyes!! ;-)
I assume that you know enough to sterilize your jars and use proper pepper precautions such as wear gloves and don't touch your eyes!! ;-)
For 4 Pints (8 - 1/2 pt. jars):
Prepare about 2 - 2 1/4 pounds peppers: wash, slice into 1/2" rings, and seed.
Prepare brine:
4 c. organic ("live" - the type with the mother in the bottom!)) cider vinegar
2 Tbs. (or, my method: 2 large bloops out of the jug) of honey
2 tsp salt
2 heaping Tbs. pickling spice mix
Heat all of the above in a sauce pan to boiling.
Prepare (clean) jars: into each jar, place
3-4 black peppercorns
1 clove garlic -sliced
Equally distribute jalapeno/banana/red pepper slices in jars
Pour the hot brine over the ppeppers to 1/2" headspace, cover with sterile 2-part lids, and hot water bath for 10 minutes.
Let them mellow for a couple of weeks before eating - on a cracker with cream cheese, on a big bratwurst, scooped into scrambled eggs... oooh, pepper possibilities!
adapted: Joy of Pickling by Linda Ziedrich
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