Posts Tagged 'Pickle'

I pickled a peck of picked peppers.

Ok, so that title is a bit misleading. I actually pickled 3 pounds of store bought peppers. But this was a total win of a recipe. I’ll be keeping these on hand forever.

I wanted to make pickled peppers for a while. Only problem was, for what? My younger kids don’t like too much spice, and I’m not real keen on strong heat. I didn’t want to make jars and jars of stuff just to sit around.

What I wanted was something closer to “Hots.” A blend of sweet and spicy peppers packed in oil that is popular on sandwiches on the east coast.

I found yellow chile peppers at the grocery store. Didn’t know much about them, but they looked good. And I thought they’d look good in a jar. So I grabbed a couple pounds and brought them home.

On the way home I stopped by Cost Plus and found their Weck Jars on sale. So of course I grabbed 3 of them as well. I know the price is high. But I love them. Weck jars have a presence to them. They just look so amazing with food in them. The added benefit of food only touching glass is a bonus.

Pickled Pepper Brine
5 C White Vinegar
1 C Water
4 t Pickling Salt
2 T Sugar

Start by rinsing and hand washing all your peppers. Pretty easy step.

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Cut the top off each pepper and then slice lengthwise.

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Pack the pepper halves in to jars. I pushed them down to compress them, but not enough to break them. My childhood Tetris experience definitely helped me out.

Combine the brine ingredients and bring to a boil. Pour the hot brine over the peppers leaving 1/2″ headspace.

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Add your lids and rings, or in case of Weck jars, rubber bands and lids.

Process for 10 minutes in a water bath.

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Skip ahead 3 weeks. I always let my pickled foods sit for 21 days before opening. It can be murder seeing them every day. But it’s totally worth it.

The end result were peppers that have a mild heat like green chiles, the tang of vinegar, and the subtle sweetness that you get with sweet peppers. It’s like a blend of sweet and hot peppers, but only one pepper. I couldn’t be happier.

Tonight I chopped a couple up and used added them to a bowl of mild chili. But I can totally see these sliced on a sandwich, mixed in with ground beef as a burger or meatloaf, or on a pizza. As soon as stock runs low I’ll be making more.

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Home Made Pickles From Scratch

Bountiful Baskets had pickling cucumbers last week.  Their website said 34 pounds for $17.50, which seemed like a decent deal to me.  I’ve wanted to make pickles for a while.  But the little cucumbers are too expensive in the grocery store.

I got my case and brought it home.  Even the crate it came in was cool.

And, I found out after getting it home, it was 50 pounds, not 34.  An even better deal.

I used the recipe from Pick Your Own which is one of my favorite websites for canning.

Dess wanted to help me with pickling.  We started by washing each pickle, and quartering them into spears.

The spears were soaked overnight in a bucket full of salt water.  The next day, I removed and rinsed the spears.  I put any combination of the following in my quart jars: Dill, peppercorns, whole mustard seed, crushed garlic cloves, dried hot peppers, and/or red chili flake.  I mixed up the seasoning so we’d have some dill-ier, some garlicky, some spicy, and some flat-out hot.

We also used a mandolin to slice some cucumbers into chips.  These were not brined.  They were just sliced and placed in jars.

The hot vinegar brine was poured over the cucumbers, and lids were placed on the jars.

Off to the water bath they go.  Since the brine has such a high acidity, you can use a water bath or a pressure canner.  I chose water bath, even though I used my pressure cooker to do so.

After 20 minutes per batch, I had pickles.  Unfortunately, you should wait 2 weeks, or 4 for really good flavor.  So now, I have 34 jars of pickles, I can’t even try them yet!

Each jar was labeled when cool, and placed in our pantry.  I’ll post an after report in 4 weeks when we finally get to open them.


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