Variations on Pickled Hot Peppers
As the frosts come this week and take what is left of summer’s abundance, I like to hold on to the remaining tastiness as long as possible. Preserve your last big harvest of hot peppers for some fiery heat long into winter.
Sweetly Pickled Hot Peppers
Packs 2 1/2 pint jars– One to keep, one to share.
Ingredients
15-20 red or green peppers, sliced 1/4″ thick rounds (use kitchen gloves when handling the peppers!)
1 small red onion, sliced 1/4″ thick, separated
3 or 4 cloves of garlic
3/4 cup filtered water
3/4 cup white vinegar
1/3 cup dark brown sugar
1/2 tsp thyme
1/2 tsp oregano
1 T salt
You’ll also need
2 or 3 1/2 pint jars and lids, sterilized
Directions
- Place the water, vinegar, brown sugar and salt in a pot on medium heat and simmer until all is dissolved.
- Toss in the onions, garlic, and hot peppers and spices and simmer until the peppers just begin to lose their vibrant color (about 5 minutes).
- Using a slotted spoon, transfer the pepper, garlic, and onion mix into the sterilized canning jars, filling them tightly to 1/2″ below the rim. Pour the sweet, briney liquid over the top, completely covering the vegetables to the top.
- Seal the jars tightly, allow to cool to room temperature. Use immediately or store in the refrigerator for up to three months.
Simple Pickled Peppers and Radishes
Packs two 1/2 pint jars– One to keep, one to share.
Ingredients
15-20 red or green peppers, sliced 1/4″ thick rounds (use kitchen gloves when handling the peppers!)
5 radishes sliced into 1/4″ thick rounds
1 clove of garlic
3/4 cup filtered water
3/4 cup white vinegar
3 T granulated sugar
1/2 tsp oregano
1 T salt
You’ll also need
2 or 3 1/2 pint jars and lids, sterilized
Directions
- Place the water, vinegar, sugar, salt, oregano and garlic salt in a pot and bring to a boil.
- Add the peppers and radishes to the boiling liquid and remove from the heat. Let stand for 10 minutes.
- Using a slotted spoon, transfer the peppers and radishes to the sterilized canning jars, filling them tightly to 1/2″ below the rim. Top off the jars with the remaining pickling liquid, completely covering the vegetables to the top.
- Seal the jars tightly and allow to cool to room temperature. Use immediately or store in your refrigerator for up to three months.