This is a journal of my vegetable gardens. Skippy was my first dog and he thought the garden was his, even though I did all the work. Now Suzie and Charley follow in his footsteps. We're located near Boston (USDA zone 6A). I have a community plot, a backyard vegetable garden, fruit trees, berry bushes, chickens, and bees. I use sustainable organic methods and do my best to grow all of my family's vegetables myself.

Friday, November 22, 2019

crispy pickled peppers

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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1 Comments:

Anonymous JustGail said...

Thanks for the recipe! I've been pondering making pickled vegetables for sandwiches, but don't think I want to do huge batches yet. Or hours canning them unless I'm pretty sure they'll be eaten. There's a commercial version, but it's a bit heavy on green olives for my taste.

Yikes! End of November, it *is* already time to start planning for next year garden, isn't it...

November 28, 2019 11:15 AM

 

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