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I have too many of these hungarian wax peppers to eat fresh:
—but too few to go into extreme canning mode, so I made one petite pint of pickled peppers.
Pickled Hot Pepper Strips
from Summer in a Jar: Making Pickles, Jams and More
A. Chesman
1 cup white vinegar
1/2 cup water
1 garlic clove
1/2 teaspoon mustard seeds
1/2 teaspoon pickling salt
2 cups hot peppers, seeded and cut into strips
In a nonaluminum saucepan, heat 1 cup white vinegar and 1/2 cup water for each pint of peppers. Into each hot, sterilized pint jar, place 1 garlic clove, 1/2 teaspoon mustard seeds, 1/2 teaspoon pickling salt, and 2 cups hot pepper strips, leaving about 1/2 inch head space. Fill with the hot brine, leaving 1/2 inch head space. Be sure to remove any air bubbles that are trapped inside the jar. Seal. Process in a hot water bath for 5 minutes. Adjust seals if necessary. Let cool undisturbed for 12 hours. Store in a cool, dry place.
As you can see in the picture, I put 1/2 teaspoon of pickling spice in there, too. Probably will taste strange, but I’m just trying it out.
{ 6 comments… read them below or add one }
These look really good! Thanks for the recipe. I plan on making these.
Linda
http://coloradofarmlife.wordpress.com
yum
Thanks, guys. You don’t have to slice them as small as I did–I guess I just wanted strips, but halves or quarters might help them to stay firmer. I do like the hint of garlic, and the pickling spices didn’t turn out half bad.
Has anyone tried putting other peppers in with it? I was wondering if it would turn out well or not, I’m growing Hungarian Wax Peppers, Tabasco Peppers, and Habenero Peppers.
Austin–I think assorted peppers would be even better, and more colorful to boot. Go for it.
Just made these and threw in some chilis~ gorgeous!
Thanks, this is a great recipe that isn’t as overwhelming as making 12 jars!