Wednesday, August 12, 2009

~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.

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