Monkeyfister

OK, the Hungarian Hot Yellow Wax, and the Sweet Banana Peppers are demanding that I pick and pickle them today. There are so many on the young plants that the plants are starting to tip over. I still can't believe I have so many so soon. I am hoping for four quarts, but, I'll take what I get.

Last year, following the recipe from the USDA/AgExtension, I made the mistake of processing my first batch of Peppers. They came out horribly mushy. Mom was kind enough to send along her (somewhat unconventional, but tried, true, delicious and safe) recipe:

Step One:
Get your processing pot out, fill with water, and bring to boil for sterilizing jars. Put your jars in, and get 'em boiling. Get a small pot of water on to boil to sterilize lids. Then turn to making the brine, and start cleaning and chopping the Peppers and Garlic.

Brine:
2 quarts water.
1 quart 5% acidity vinegar (check the label).
1 mounded teaspoon of Pickling Spices.
Bring to boil, Let simmer at least 15 minutes.

In The Hot Jar:
Peppers (wash, cut stem off, cut in half-- keep seeds in for hotter, de-seed for milder)
1 Garlic clove per jar (more or less to taste), chopped thin.
Pack in Garlic, Peppers, add 1 level Tablespoon of Kosher Salt.
Add 1 Tablespoon Sugar (plus a pinch).

To Can:
Have Peppers and Garlic cleaned, cut, and ready to go.
Have Salt and Sugar standing by.
Sterilize jars and lids by boiling for at least 15-minutes in water.
Pull and use only one hot Jar at a time.
Pack Peppers, Garlic, Sugar and Salt into jar.
Have Brine back to a boil, and ladle into into jar to cover Peppers, and within 1/2" of rim.
Clean the jar rim.
Top jar with Sterilized Lid. Screw Ring on TIGHTLY.
Set aside.
Wait to hear the "ping" of the jars sealing. If jar doesn't seal, refrigerate immediately, and eat within three weeks.
Shake jars often after sealing to ensure Salt and Sugar are fully dissolved into solution. Allow to set at least four weeks in a cool, dark place for best flavor.

There is no immersion processing required. Make sure the jars are hot and sterilized to begin with, and remain hot during the time you're handling them. These Peppers come out SO crispy and fresh-tasting, it's like opening a Quart of Summer in the dead of Winter.

UPDATE: I got three quarts, and one pint out of this batch. Astounding.


Now, it is time to harvest that beautiful Savoy Cabbage out back, a few Onions and some Parsley, and start making some Stuffed Cabbages!


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Labels: Canning, Pickled Peppers