Wednesday, July 3, 2013

My Gourmet Pickled Peppers Canned 
This is a small batch recipe. Great for when you get that deal on mixed hot peppers at the farm market and want to make some into salsa but what do you do with the rest of the peppers? I wrote it out so you can easily double or triple it depending on how many jars you fill with your peppers.

Supplies :  two or three pint jars, rings, and lids
  • 1 to 2 pounds of mixed hot peppers, (or whatever will fill your jar) 1 pound makes about 2 pints.
  • 2 crushed cloves of garlic in each jar
  • 2 sprigs of fresh thyme in each jar
  • 2 bay leaves in each jar
  • 2 tbsp black peppercorns in each jar
Pickling Liquid:
  • 1 1/2 cups water
  • 1 1/2 cups vinegar
  • 2 tbsp sugar
  • 1 1/2tsp table salt

Boiling water bath for 10 minuets to seal jars or refrigerate.

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