Over the summer, we started subscribing to our local CSA box (Community Supported Agriculture). It's probably the best thing we've ever done in terms of saving money and eating healthy food. Boxes of fresh produce are delivered once a week to a restaurant near our house all summer long. It's like going to the farmers market, but more of a surprise.
We ended up getting a lot of peppers one week and we were going on vacation a week later. I knew I would never use them all, so I cut up all 5 different kinds and pickled them. No problems.
Well, there was one problem. Some of these peppers were sweet peppers, some hot peppers, and some were so burn your face off hot it was insane. When I cut them all up and packed them all together, they ALL became hot peppers. Now the sweet peppers are a little hot and the burn your face off hot peppers are still burn-your-face-off hot. It's like a horrible game of Russian roulette.
This was still a good recipe. They're still great alongside normal pickles when eating a tuna sandwich. But for future reference, make sure you know your peppers next time.
Hot Pickled Peppers (makes about 3 or 4 pint jars)
- 3 pounds assorted hot peppers, sliced
- 6 cups distilled white vinegar
- 2 cups water
- 2 Tbsp sugar
- 1/2 tsp salt
- 10 cloves garlic
- 2 tsp mustard seeds
- 1 Tbsp dry juniper berries
- Prepare canner lids and jars according the directions listed in my other recipe.
- Bring vinegar, water, sugar, salt, juniper, mustard and garlic to a boil.
- Pack peppers into hot jars. Place a clove of garlic in each jar and ladle hot pickling liquid over the peppers.
- Place canning lid over the top and screw the band down until fingertip tight.
- Carefully lower cans into boiling water. Cover with lid and process for 10 minutes. Turn off the stove and remove lid. Allow to rest for 5 more minutes.
- Remove cans from water and allow to rest undisturbed. Check that the cans have sealed correctly. If the button is down then it's fine in the pantry. If it is not correctly sealed, then you must reprocess the cans or keep them in the refrigerator.