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
