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Our hot peppers came ripe a little later than usual this year, but I have a great pickled hot pepper recipe to share with you all today. We had a mild August (thank the gods!) and so the entire end of the season has been very manageable. We’re preserving a bunch of different hot pepper varieties, but as the focus of this month’s seasonal recipe, we’re going to pickle some hot cherry peppers. I chose to highlight this variety because:
- The recipe is easy, and we all need easy this time of year.
- Cherry peppers are not ultra hot and have a variety of uses.
- The final product is very pretty and will make a nice holiday gift if you are so inclined.
Last month we blanched tomatoes for the base of our Bloody Mary Mix, and I mentioned that we wouldn’t be hot water bath canning because of concerns about proper technique. With this pickled pepper recipe, we don’t need to worry as much because the brine is vinegar and is very safe for home preservation projects. The risk with hot water bath canning of vegetables is botulism, which cannot thrive in a pH less than 4.6. Click here for more information. The best way to ensure safe canning practices is to always use the Ball Canning Book.
So let me disclaim here: I’m a home cook, not professionally trained, who has been canning and using other home preservation techniques since childhood. I always, ALWAYS follow recipes when hot water bath canning, and you should, too. Food is only as good as it is prepared. If you are confused, there are plenty of links in the post to help you out. And, the first rule with any processed food, either home processed or store bought, if it smells or looks ‘off’ throw it out. Read this recipe from Ball to reinforce the process we’ll be using.
Picked Hot Pepper Recipe
Supplies and Ingredients ~
- 2 pounds of hot cherry peppers
- organic white vinegar
- 3-6 cloves of garlic
- 2 cups of water
- Hot Water Batch Canning Pot
- Wide Mouth, Pint Size Ball Canning Jars
The Process ~
- Wash the peppers and dry. Cut the stems off but leave the flat part of the green top.
- Sterilize canning jars using this process.
- Place vinegar, water, and garlic (more or less garlic according to taste preference) in the stockpot. Bring to a simmering boil and cook for 5 minutes. This infuses the garlic flavor into the brine.
- Remove garlic.
- Place peppers in jars. Press in firmly, but not so hard you crack the peppers.
- Pour brine over peppers. Use a wooden skewer to poke into the jar and remove any bubbles. Adjust the liquid so that peppers are covered but there is at least a 1/2 inch of headspace in the jar.
- Wipe the rim of the jar. Place the canning lid on the jar. Screw the rings onto the jars to finger tight.
- Place in hot water bath canner and bring to a boil. Process for 10 minutes. Safely remove jars from hot water bath (there’s a tool for this!) and place on a towel on your countertop. Let rest for 24 hours. As the jars cool you will hear the reassuring pop of the lids making a vacuum seal on the jar.
Pickled hot cherry peppers are great as a topper to fresh salads, chopped and used as a condiment on sandwiches, and they can be stuffed with cheese and prosciutto and covered with olive oil and served with other pickles.
Make these and then share your results of this pickled hot pepper recipe with us on Facebook and Instagram! Be sure to hashtag #stonyridgefarmwv so we’re sure to see your yummy images. Got a question? Leave it in the comments below. Thanks!
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