Had a blog all written on Witching Herbs and Halloween Herbs and lost it in a computer disaster, so instead I give you a quick recipe to make for gift giving or winter snacking.
Devilish Pickled Peppers
2 pounds Hungarian or banana peppers*
2 pounds sweet peppers (in strips)*
1 pound cherry peppers*
1 Jalapeno per jar (if desired for hotness)
1 clove garlic per jar
1 thinly sliced red onion for color and added flavor
6 cups vinegar
2 cups water
1 Tablespoon plus 1 teaspoon pickling salt
2 Tablespoons Backyard Patch Pickling Spice
1 Tablespoon sugar, if desired
*Note: May use a variety of peppers to equal 5 pounds (4 quarts).
Directions:
Wash peppers. Small peppers may be left whole with two small slits in
each pepper. Core and cut large peppers into strips. Pack one clove garlic and
a variety of peppers tightly into clean, hot, sterilized jars,
leaving 1/2-inch headspace.
Combine vinegar, water, salt and sugar. Bring to boil and reduce to
simmer. Pour hot pickling solution over peppers, leaving 1/4-inch headspace.
Remove air bubbles. Readjust headspace to 1/4 inch. Wipe jar rims. Add
pre-treated lids and process in boiling water for the time specified for your
altitude and jar size. For best flavor, store jars five to six weeks before
opening. Makes 7 to 8 pints
Thanks for sharing the recipe. I'm going to be canning some bread and butter onions and chunky applesauce. Yum!
ReplyDeleteI have never made applesauce. My mother inlaw always did and I loved it, I guess I need to look into that. Thanks for the nudge! Good luck with your canning.
ReplyDelete