As the season begins to wind to a close, many of us find ourselves with an overabundance of peppers. This quick simple recipe for pickling peppers is a great way to save some of these peppers for later usage. It is easy enough to do on a per jar basis, if your crop is staggering in. These pickled peppers are quite tangy and great for use in cooking.
|Pickled Peppers Recipe||
- sliced peppers (Cubanelle or banana peppers are great choices)
- white distilled vinegar
- garlic (1/2 tsp per qt.)
- kosher or canning salt (tsp. per qt.)
- Pack peppers into canning jar or sealable container.
- Fill jar half way with vinegar, then top off with water.
- Drain into microwave safe bowl or large measuring cup.
- Add salt and garlic to the vinegar/water, then microwave for approximately 4 minutes. It should be very hot, but not yet boiling.
- Pour it back into the container of peppers.
- Put on canning top or cover tightly and allow to cool.
- Once fully cooled off, refrigerate.
The peppers can be used the next day, and will last in the refrigerator for about a month. The salt and vinegar will deter spoilage.
*This recipe does not go through the steps of a full canning process, so refrigeration is encouraged.