Spicy Pickled Peppers 🌶️

Recipe: Pickled Peppers 🌶️

Description: This recipe for Pickled Peppers from lovewithrecipes.com is a delightful way to preserve the vibrant flavors of fresh peppers. Tangy, slightly sweet, and with just the right amount of spice, these pickled peppers make a versatile addition to sandwiches, salads, or charcuterie boards.

• Cook Time: 18 hours and 25 minutes
• Prep Time: 18 hours
• Total Time: 36 hours and 25 minutes
• Yield: 6 pints

Ingredients:

• 3 green peppers
• 1 tablespoon salt
• 3 cloves garlic
• 2 cups white vinegar
• 8 cups water
• 1 1/2 cups sugar

Nutrition Facts (per serving):

• Calories: 170.5
• Fat: 0.9g
• Saturated Fat: 0.1g
• Cholesterol: 0mg
• Sodium: 18897.4mg
• Carbohydrates: 23.7g
• Fiber: 6.3g
• Sugar: 16g
• Protein: 3.1g

Instructions:

1. Preparation:

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   • Cut 2 slits in each green pepper and place them in a large ceramic or glass bowl.
   • Repeat until all peppers are prepared.
   • Pour salt over the peppers, then cover them with water. Allow them to stand for 18 hours.

2. Draining and Rinsing:

   • After 18 hours, drain the salt water from the peppers.
   • Rinse the peppers thoroughly under cold water, then drain them again.

3. Preparing the Pickling Solution:

   • In a large stainless steel or enamel pot, combine the white vinegar, water, garlic cloves, and sugar.
   • Bring the mixture to a simmer over medium heat, stirring occasionally, and let it simmer for 15 minutes.
   • Once done, remove and discard the garlic cloves.

4. Packing the Peppers:

   • Pack the prepared peppers into clean, hot jars, leaving about 1/4 inch of space from the top.

5. Adding the Pickling Solution:

   • Carefully pour the hot vinegar mixture over the packed peppers, ensuring each jar is filled and there’s a 1/4 inch headspace.

6. Processing:

   • Seal the jars tightly with lids and rings.
   • Process the jars in a boiling water bath for 10 minutes if you are below 1000 feet altitude.

7. Cooling and Storing:

   • Once processed, remove the jars from the water bath using jar lifters and place them on a clean towel to cool.
   • As the jars cool, you may hear the lids “pop,” indicating a successful seal. If any jars do not seal properly, store them in the refrigerator and consume within a few weeks.
   • Allow the sealed jars to cool completely at room temperature before storing them in a cool, dark place for up to one year.

Serving Suggestions:

• Enjoy these pickled peppers on sandwiches, salads, pizzas, or as a zesty topping for grilled meats.
• Use the pickling liquid to add flavor to dressings, marinades, or cocktails.

Recipe Notes:

• Ensure all equipment and jars are properly sterilized before beginning the pickling process to prevent contamination and spoilage.
• Adjust the amount of sugar and vinegar according to your taste preference, keeping in mind that it will affect the final flavor of the pickled peppers.
• Experiment with different types of peppers for a variety of flavors and heat levels.
• Label each jar with the date of canning for easy reference.
• Remember to consult altitude adjustments for processing times if you live above 1000 feet.