Do you ever get the abundance of either hot or sweet peppers from your garden? Or perhaps from your co-workers place. Maybe it’s that special pepper variety they’ve watched grow from the start of germination. Well no matter where you got them from, you might not be quite sure what to do with them. Let’s off a super easy, fun and delicious pickled pepper recipe!
The first step into successful pickling is sanitation! In order for pickling to be safe and allow good fermentation/bacteria to occur is from sanitizing all equipment. In this instant you will use bleach to sanitize your mason jar, cutting board and knife. Dilute bleach in hot water and scrub all equipment, rinse, pat dry.
In this recipe I used mild jalapeño’s from a local farm.
Prep time: 15-20min.
Wait time: 1 week-whenever heart desires
Mason jar, 1 quart
Small sauce pot
Ingredients 1 quart
Jalapeños (or other sweet/hot peppers, size vary) 12 each
Garlic, peeled, cracked 3 each
Water 1/2 cup
Salt 2 tbsp
Champagne Vinegar 1 1/2 cup
Sugar (white) 1/2 cup
Other spices (coriander, thyme, mustard seeds, red pepper, black pepper, etc.) 2 tbsp
Once items are sanitized, gather and measure ingredients. Wash hands and place on gloves. Slice jalapeños/peppers in desired thickness and place in mason jar. In my instance, I left in seeds for heat retention and made 1/4 inch slices. Once peppers cut, smash garlic with side of knife with fist, be careful! Add dry spices into pot over low heat and toast spices for three minutes, stirring occasionally. Once spices are aromatic, add in liquid and garlic. Cover with lid and bring to boil. Once at a rapid boil, add salt and sugar and whisk too dissolve. Once dissolved, pour hot liquid over peppers. Let sit out in room temperature until cool. Place either lid or cheesecloth on mason jar. If putting on lid, Boil water in tall pot and add mason jar with lid for ten minutes to seal. Seal will suck in once cool. Place in closet for a couple weeks to allow fermentation to occur, enjoy at next Friday party!