Preserving Peppers From Freezing to Pickling
The best peppers for
pickling are thick-fleshed varieties, such as the bell, Hungarian,
Cubanelle, sweet cherry, wax and jalapeno pepper. Small peppers may be
pickled whole, though you should pierce them with a knife in a couple of
places so that the pickling solution can fill the inside of the pepper.
In recipes that call for salt, use granulated, non-iodized canning or
pickling salt. You may use either cider or white vinegar, as long as it
has 5 percent acidity, but cider vinegar may discolor your peppers.
1. Wash and core peppers. Chop, dice or slice according to how you plan to use them.
Here's the simplest way to pickle peppers for use within a month or two. If you store them in the refrigerator, you can forego the the trouble of processing them in a boiling water bath.
2 lb. peppers (use red and green together for a dramatic presentation)
2. Add pepper pods and garlic.
3. Dissolve salt in water. Add vinegar and fill jars.
Note: Ready in about 7-10 days.
This recipe is from the Food Network.
3 to 4 red peppers, quartered and
1. Preheat a broiler. Broil the peppers for 7 to 9 minutes, until the skin has blistered and peppers are cooked.
2. Place in a paper or plastic bag and seal immediately. Let stand for 15 minutes, or until cool enough to handle. Peel peppers, discard skins.
3. In a medium, non-reactive saucepan, bring the vinegar, sugar, water, and pickling spices to a boil.
4. Place the peeled peppers in a sterilized, canning
jar. Pour hot mixture over peppers, and process for 10 minutes in a boiling
This recipe is from the University of Illinois Cooperative Extension.
1 cup vinegar
3/4 cup water
1 teaspoon salt
1 teaspoon mixed pickling spices
2 carrot slices, 2 celery sticks and a garlic clove (optional)
1. Wash peppers and pack into a hot jar. Add carrot slices, celery sticks and a clove of garlic if desired. Pack tightly, leaving 2-inch headspace.
2. Combine vinegar, water salt and pickling spices. Heat to boiling. Pour boiling hot liquid over peppers to two inches from top of jar top. Remove air bubbles by running a plastic knife or rubber spatula down the side of the jar, rotating, releasing trapped air between the peppers. Wipe jar rims clean. Adjust prepared two piece canning lid.
3. Process jar in a boiling water bath for 10 minutes. Using jar lifters, remove to a draft free area, and allow to cool. Check the seal. Label the container.
This recipe is from the Colorado State University Cooperative Extension.
Pickled Peppers with Mixed Vegetables
2 1/2 pounds peppers, mild or hot as desired
2. In 3-quart saucepan, bring vinegar, water, salt and sugar to a boil.
3. Pour hot solution over mix in jars, leaving 1/4-inch headspace. Remove air bubbles. Add liquid to bring headspace to 1/4 inch. Wipe jar rims. Add pretreated lids and process in boiling water bath.
Note: For best flavor, store jars five to six weeks before opening.
Copyright 2005 Seasonal Chef