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.