Two weekends back I made my first ever attempt at canning, or rather, pickling. With a heavy harvest of ripe hungarian hot wax peppers supplemented with a few sweet bell peppers Phyllis and I set out to try our hand at pickled peppers. I spent considerable time searching the web for recipes as well as to learn the fundamental principles of canning. Let’s just say that there is a LOT of information from sources reputable and not so. And finding answers isn’t always easy but eventually I ran across a publication from the University of Minnesota Extension that gave good information. The recipe below is not from that publication but was adapted from a variety of recipes I found along the way. The proportions of vinegar, water, salt and sugar appear to be fairly standard and the flavorings add interest. So how do they taste? In a word, FANTASTIC!
2-3 pounds fresh peppers, washed
1 large sweet onion such as Vidalia
4 cups water
4 cups white distilled vinegar 5% acidity
1/4 cup sugar
1/4 cup non-iodized salt (use double this amount for kosher salt)
1 clove garlic, crushed, for each jar
3 tablespoons whole coriander seeds
3 tablespoons black peppercorns
3 tablespoons mustard seed
1 tablespoon cumin seed
1 tablespoon celery seed
12 pint or 6 quart Ball jars with lids and rings
1. Bring a 12 quart pot of water to boil; sterilize your clean jars and lids in boiling water for 10 minutes; set aside on a clean dish towel to cool.
2. Slice smaller peppers into rings, the larger peppers and onion into strips to fit into your jars.
3. Crush each clove of garlic and place one in each jar; fill the jars with the cut peppers making sure to leave 1/2 inch of space at the top
4. In a non-reactive saucepan bring the other ingredients to a boil, then reduce the heat and simmer for five to 10 minutes minutes.
5. Remove brine mixture from heat and pour it over the peppers leaving a 1/2 inch of headroom at the top of each jar. Wipe the lip of each jar clean and place the lids and rings on the jars being careful not to over-tighten (this allows air to escape).
6. Return the jars to the boiling water bath for 10-15 minutes.
7. Remove jars from the water bath and place on a rack to cool completely.
Store the peppers in a cool dark place or in the refrigerator for at least a week to allow the flavors to meld and the peppers to cure. Use them in any recipe that can benefit from a crunchy, spicey, hot, sweet kick. I’ve added them to egg salad, tuna salad, tacos, sandwiches, nachos, spaghetti sauce … the possibilities are endless.
Edability for me depends on hot "hot" is. Your effort certainly has eye appeal.
It's now February and we're still enjoying these peppers on pizzas, subs, omelets, tuna and egg salad, anything that can benefit from a little extra sump'n sump'n.