Category: Canning, etc. -

Pickled Cherry Peppers     

Ingredients:
2 lbs cherry peppers
4 cups white vinegar
1 1/2 cups water
1 1/2 teaspoons salt
1-2 garlic cloves per jar (whole or halved)
1 small bay leaf per jar
2 peppercorns per jar

Preparation:
Trim the stem from each pepper with a small, sharp knife.

Put the vinegar, water, and salt into a saucepan. Bring these ingredients to a gentle simmer and allow them to cook until the salt completely dissolves, about 5 minutes.

Place the peppers into sterilized jars. They should fill the jars most of the way, but don't forcibly stuff them inside. Add spices and garlic cloves to each jar.

Pour the vinegar mixture over the ingredients in each jar. Leave approximately 1/4 inch of air at the top of each jar. Process the jars in boiling water for at least 10 minutes (20 minutes at 6000 feet altitude). Store properly sealed jars for several weeks before eating the peppers.

Date added: 2012-12-05
Number of visits: 2482