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Appetizer Culture Recipes Vegetables

How to Pickle Your Own Peppers šŸŒ¶

This easy pickling recipe can be used for all kinds of peppers to eliminate waste!

Preserving fruits and vegetables from the garden is an old school Italian tradition that I love to keep. Not only is it a fun project but it’s a great way to eliminate waste. I was recently gifted a huge crate of Melrose peppers and cooked them pretty much every way possible. Even still, I had so many leftover so I decided to pickle the remaining peppers. Pickled goods will pretty much last forever if they’re sealed and they’re a great addition to sandwiches, pizza and salads!

Ingredients:

  • 1-2 lb of peppers
  • 1 small onion, chopped
  • 1-2 garlic cloves, thinly sliced
  • 6 cups white vinegar
  • 2 cups water
  • 5 tablespoons kosher salt
  • 2 tablespoons sugar
  • Sterile glass jars with sealable lids

Process:

  1. Place the peppers into a large pot and add the vinegar, water, garlic, onion, salt and sugar.
  2. Bring to a boil. Once boiling, reduce heat to medium-low, and simmer for 5 minutes.
  3. Fill jars with peppers and top off with the liquid leaving about a half-inch open between the lid. Seal the jars with the lids.
  4. Place jars in a separate pot lined with towels (so they don’t bump into each other) and fill with enough water to cover the jars. Bring to a boil, and boil for 15 minutes to seal.
  5. Keep jars in a cool, dry place. Refrigerate after opening. Opened jars will last in the fridge for 6-8 months.Ā 

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