How to Pickle Your Own Peppers

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Peppers are no doubt best fresh from the garden.   However, many of us end up with far more peppers than we can eat immediately.   Besides, canning peppers means we can have garden peppers all year long!  Be sure to  read on for more ideas of what to do with your bountiful harvest!

Pickled Peppers

Pickling Ingredients (per pint jar):

• 1/4 medium-sized garlic clove

• 1/4 teaspoon minced onion or onion flakes

• 1  bay leaf

• 1/8 teaspoon of ground oregano

• 1/8 teaspoon of thyme leaf

• 1/8 teaspoon of marjoram

• 1 tablespoon of olive oil

Brine:

• 3 tablespoons sugar

• 9 tablespoons salt

• 2 pints water

• 2 pints vinegar

Directions

• Drop pickling ingredients into each jar needed.

• Use a needle to  puncture each pepper.

• Drop peppers into boiling water for three minutes.

• Put peppers immediately into jars.

• Fill each jar with boiling brine solution.

• Close jars and process (boil) 10 minutes.

• Cool and store.

Variation:

• Add carrot slices to pickling spices.

Still have chiles?  You can dry them or create a ristra (those great chile strings that are a must have kitchen addition).

Additional Pickling Recipes:

• Chiles Jalapenos En Escabeche

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