Pickled Peppers Recipe - Here you go Paula

[Guest guest]

paula, what I do is pickle them. I might have posted the recipe here, here it

is reposted just in case;

 

I find it easy to use them as pickled peppers, in pizza, salads, etc. Peppers

are a low acid food, so one would need to use a pressure canner to can safely,

unless you pickle them.

 

Pickled peppers

 

5 cups Cider vinegar (5% vinegar)

1 cups water

10 garlic cloves, peeled and halved

5-6 bay leaves

2 tbsp picking salt (kosher will work)

2 tbsp sugar

2 tbsp coriander seeds

Peppers (I used a mix of hot peppers: tabascos, wax, cayenne,

jalapenos, pequin, thai, serranos)

Carrots (optional but they go nicely with jalapenos)

 

Put vinegar and spices in a pot and bring it to boil. Blanch or steam

(very lightly) peppers and carrots. Put the peppers and carrots in 2

quart jars and (while still hot) pour the hot vinegar solution. I

like to include the garlic, bay leaves and some coriander seeds in the

jars, it looks pretty. Cover and let it cool down to room

temperature. Refrigerate and wait a couple of days for the pickles to

be `done'.

 

 

If you are going to store them outside the fridge then process with a boiling

water bath (we did 15 minutes) in sterilized hot canning jars.