~Peppers Peppers & Pickled Peppers~

Its Hot times in the Garden of Peppers! I have so many varities this year! We grew Cabanelle, a variety of sweet pepper. Hungarian hot wax, tells you all you need to know. Jalapeno, which is mild. Serrano, a little hotter then Jalapenos. Cayenne, which is hot and spicy. I use these peppers in differnt dishes, such as stir frys, salsa's, and I pickle them for later use! I also freeze extra peppers for soups and to add flavor to meat. I recently pickled 4 varieties of peppers with garlic for future eating throughout the year.

My recipe as follows

1 Pound of Cabanella Peppers

1/2 Pound Hungarian Hot Wax Peppers

1 Pound of Jalapeno Peppers

1/4 Serrano Peppers

6 cups Vinegar

2 cups of Water

4 Garlic cloves

I cut my peppers into 1 inch pieces. Then mix together.

Note: You may want to wear rubber gloves, to prevent hands from burning from the peppers

Combine Vinegar, Water & Garlic in large saucepan.

Bring mixture to a boil; reduce heat and simmer 5 minutes.

Pack Peppers into hot jars, leaving 1/4 headspace. Ladle hot liquid over Peppers leaving 1/4 inch headspace.

Remove air bubbles, Place lids on jars. Process 10 minutes in a boiling water canner.