Monday, August 10, 2015

Refrigerator Pickled Hot Peppers

I didn't think my backyard garden would be successful, so I kind of went crazy when I planted things and I never really thought about what would happen if everything actually flourished. Which it has. And the lesson I've learned is this: It is possible to have too many peppers and too many tomatoes.

I spend a lot of time canning, freezing, and preserving food. A lot. Like, several days a week after work. It'll be worth it eventually, but right now I am tired.

Anyway, I have a TON of peppers growing. Here's one day's harvest:
peppers

I strung up some cayenne peppers to dry (of course more are growing), I've pickled the jalapenos and am working on a few other uses, and you'll see a ton of habanero recipes pretty soon because I've been using them up as well. But I had a bunch of gypsy frying peppers, and then I got even more from the farm, so I decided to pickle them. This recipe didn't involve canning, which was good because I. AM. SO. TIRED. (Canning recipes to come in the next few days.)

I LOVE pickled hot peppers. I like to put them on sandwiches and burgers and more sandwiches. I'm pretty excited to see how these turn out. They have a few more weeks til they're ready. I'll let you know how they turn out.

peppers

So pretty!

Refrigerator Pickled Hot Peppers
The Creekside Cook

2 quarts water
1 cup white vinegar
1/2 cup pickling salt
2 to 3 pounds hot peppers
3 cloves garlic

Wash 3 quart jars and the lids - set aside.

Measure the water, vinegar and salt into a 3 quart sauce pan, and stir until salt is dissolved. Bring to a simmer.

Wash and dry the peppers, and cut however you like - smaller slices means more will fit into the jars, but they look nice just cut in half the long way.

Peel the garlic cloves.

Divide the peppers and garlic evenly between the jars, pressing down to fill in spaces.

Carefully pour in the brine, making sure that the peppers are completely covered.

Screw on the lids, and leave at room temperature for 2 or 3 days and then store in the refrigerator. They can be eaten fairly quickly, but are best after sitting a least a month. They will keep for several months in the fridge.

Yield: 3 quarts

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