I have been dabbling with pickling peppers lately and have found a recipe that seems to work well and tastes good to me as well.
Wash peppers (duh)
Cut tops off
Pack into jars tightly
Pour pickling brine over and allow bubbles to rise
Top off with more brine and put lids on
Let sit for atleast a week before eating
The Brine:
2 cups vinegar 5%
1 cup water
2 tblspns canning salt (seems like alot, but I am a salt nut)
Bring to boil and pour over peppers.
They arent lasting long, I have been eating them up, yum yum. LOL Heres a pic from tonights on goings. I pickled 1/2 gallon of Golden Cayennes, 2 jars of Hot Cherry and 2 jars of Peter Pepper/Zavory/Jamaican Hot Red mix.
Wash peppers (duh)
Cut tops off
Pack into jars tightly
Pour pickling brine over and allow bubbles to rise
Top off with more brine and put lids on
Let sit for atleast a week before eating
The Brine:
2 cups vinegar 5%
1 cup water
2 tblspns canning salt (seems like alot, but I am a salt nut)
Bring to boil and pour over peppers.
They arent lasting long, I have been eating them up, yum yum. LOL Heres a pic from tonights on goings. I pickled 1/2 gallon of Golden Cayennes, 2 jars of Hot Cherry and 2 jars of Peter Pepper/Zavory/Jamaican Hot Red mix.
