crispy pickled peppers

Recipes

peppers canned IMG_2756

 

I harvested a lot of peppers the day before our first frost. (100!!) Bell peppers, cayenne, Tex Mex, Shishito, even some heatless Habanero’s called Habanada.

 

pepper harvest IMG_2504 peppers in bowl IMG_2737

 

We’ve been working our way through eating them fresh, but we weren’t making much of a dent. Time for pickles! I’ve made pickled peppers a few times, but never liked the way they end up mushy – not at all crispy like store bought ones. So I tried out a new method – I made fresh pickles. Fresh pickles aren’t processed in a boiling water bath. They end up fresh and crispy tasting, but only last a few months in the refrigerator.

 

I like this recipe a lot, very fresh and simple taste. Very crispy. (I adapted it from Food.com)

Ingredients

1.5 lb peppers (preferably Shishito), cut lengthwise into 1/2 inch strips
5 cups rice vinegar (50/50 rice and white vinegar is OK)
4 cups water
6 garlic cloves, lightly smashed
4 tsp pickling salt
2 Tbs sugar
4 tsp dried oregano
1 tsp whole black peppercorns
1 onion, cut into 1/4 inch slices
4 small red chiles (optional)

 

Blanch the peppers in boiling water about 2-3 minutes. Drain. In a medium saucepan, simmer all ingredients except the peppers until fragrant, about 3-4 minutes. Place the blanched peppers in canning jars and pour the vinegar mixture over them. Seal the jars tightly and refrigerate for at least 8 hours before eating. These pickles will last 1-2 months in the refrigerator.

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