Many if not most of us think about hot peppers when we hear the term pickling peppers. However, mild chili peppers and sweet bell peppers can and should be on your list of peppers to slice and dice to be pickled for homemade garden fresh peppers to be enjoyed on a cold winter snow day.
Pickled peppers are a wonderful condiment, side dish or a welcome addition to any salad whether they be hot, mild or sweet peppers. If your not into pickled peppers consider making a few jars of salsa!
Sweet and mild chili peppers need to be sliced length wise or into 1/2 inch wide slices to fit your canning jars.
A good beginners guide, (first time) pickling peppers: How to Make Your Own Home Pickled Peppers complete directions and photos
To add color and flavor I add 1 raw peeled clove of garlic, 1 raw green onion trimmed to fit my canning jar and a few carrot sticks, pack jar with peppers and process as described in the beginners guide to pickling peppers.
The beginners guide to pickling peppers recommends blistering and peeling your peppers before canning. I do not like canning peeled peppers, they loose some of their crispness after being blistered and peeled. The method used is strictly up you your personal likes and dislikes.
As an added benefit, you will be able to can ‘almost’ any vegetable using the method described in the beginners guide to pickling peppers.
Grin.. FYI, a peck of peppers is 1/4 of a bushel.
I disagree with the beginners guide on water bath timing and find that A good rule of thumb for water bath canning, is to process your canned vegetables not less than 15 minutes at any altitude less 3,000 feet and 20 minutes at altitudes above 3,000 feet.
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