The other day my friends Mike and Stephanie dropped off about 4 pounds of hot peppers. Their garden was a lot more fruitful than mine. I only got about 40 hot peppers all year. I had no idea how to use 4 pounds of hot peppers before they went bad. Then I remembered a book that I reviewed earlier this year, The Joy of Pickling. Yep I was gonna pull a page out of a fairy tale and pickle peppers.
Pickling is rather easy to do.
Pickled Hot Peppers
- 3 pounds hot peppers
- 16 black peppercorns
- 4 garlic cloves
- 8 allspice berries
- 2 small bay leaves
- 5 cups white vinegar – 5% acidity
- 1 cup water
- 4 tbs pickling salt
- 2 tbs sugar
Wash the hot peppers and then slice into rings.
Sanitize two 1-quart mason jars, lids and rings. Place the jars, rings and lids in boiling water for 15 minutes. While the jars are still hot, divide the garlic, allspice, peppercorns, bay leafs among the two quart mason jars. Next divide the hot peppers between the jars.
In a non-reactive saucepan, bring to a boil the vinegar, water, sugar and salt. Pour the hot liquid over the peppers, leaving slightly more than 1/2 inch headspace. Wipe the lids and then close the jars with two-piece caps.
Then process the jars for 10 minutes in a boiling water bath and then remove and let cool.
Store the cooled jars in a cool, dry, dark place for at least 3 weeks before eating. Once you open the jar, store it in the refrigerator.
I can hardly wait to eat these. These are going to top some amazing burgers.
A big thanks to Steph and Mike for the peppers.