Saturday, 19 August 2017

Pickled Hot Peppers

Pickled hot peppers.... 

The entire family, sans me, loves pickled hot peppers. I mean, they really love them! They slap them on pizzas, sandwiches, burgers, potatoes, hot dogs, even on baked ham ... just about everything. 

A blend of mildly hot peppers...

I believe the recipe originally called for banana peppers, but we make our just a titch hotter, with a blend of Hungarian Hot Yellow Wax, Pepperoncini, Cyklon Hot, and Beaver Dam. 

Black Hungarian Peppers

If you do not mind the look of black rings in your mix, you can also add Black Hungarians. They have the perfect amount of heat for pickling, too. Sadly, my son eats with his eyes and is very picky conservative. Everything has to look exactly like it does at the store, or he will not eat it. 

Last year's Pickled Hot Pepper Rings

Pickled Hot Pepper recipe...

6 cups white pickling vinegar
4 cups water
6 tsp salt
1-2 garlic cloves per jar
Hot Peppers

Heat up the brine to boiling. 
Toss a bunch of garlic cloves into the hot brine.
Chop the peppers into rings, remove the seeds.
Fill jars with peppers. 
Scoop out one or two cloves of garlic for each jar. 
Fill with brine, add lid, seal in hot water bath. 

*I just have this recipe copied onto a plain recipe card with no note as to where it came from, so am unable to give credit where credit is due, I'm afraid.

Is a very simple recipe and everyone says they taste great. As I do not eat anything with heat, I'll take their word for it. I just grow 'em ; ) 

These lovely pickled pepper rings will be as mild, or as hot, as the peppers that you decide to use. If you want a hot mix, add some Jalapenos, they have more of a kick to them. If you want to keep it very mild, stick with either pepperoncini, banana, or a blend of the two. 

  This year's pickled pepper rings

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