How many pecks of peppers did Peter pick? Well I picked a bunch at the end of last season! Pickled peppers are so easy to make! At the end of the season you end up with so many peppers! Even mid season, you can can make a jar or two at a time and enjoy them all winter!
Last year was a great year for growing peppers in upstate NY. It was hot and dry, which peppers are excessively fond of. The drier the year, the hotter the pepper.
I was going through photos, trying to decide what to post next and just couldn’t resist these. Now, I can sit behind my computer, in my nice warm house, and wish for Spring… and Summer!
I have been canning peppers since I was a teenager. I am a huge fan of hot peppers! They are great on sandwiches, in soups or stews for a little added kick, or for making hot sauces and salsas! For Christmas, I made my son an upstate NY version of Peri-Peri Sauce. I’ll share that soon. We are just crazy about it! You can cut down on a bit of the acid you would normally use in salsas or hot sauces if you use pickled peppers.
This was one of my last pickings of fruits and veges from the garden in October last year. Notice the green tomatoes? I made a green tomato salsa that is super! I’ll share that at some point, too.
So briefly, on to the technique. The first thing you want to do is to wash the peppers. Also wash and sterilize the jars.
Lay a few cloves of crushed garlic on top of the peppers in each jar.
Add oregano and kosher salt.
Fill the jar half full with apple cider vinegar. Then fill the remainder of the jar with water, leaving the headspace. (Some sites are using distilled water, others are boiling the water before adding it to the jar. I have done it both ways and find little to no difference in the shelf life or flavor of the finished product.)
Seal the jars. You are all done! This canning tool set is cheap and will save you a lot of burns!
As I said previously, I have been making these for decades and have never had any problem with the shelf life of these peppers. They last for at least 3 years. I usually keep them in the basement, which is cool and dry.
Recently, I have done some research on the fact that they are not pressure canned. I am not a food safety expert, by any means. Many sites are indicating that they should be refrigerated if they aren’t pressure canned. So, this year, I kept a few jars in the refrigerator in the garage and a few in the basement, as usual. I have to say that the ones that are stored in the refrigerator have retained more of their vibrant color as opposed to the ones that are in the basement.
My long winded point being, in conclusion, I will tell you here to store your peppers in the refrigerator. In case your storage conditions differ from mine, I would not want to make anyone sick. They can also be pressure canned to ensure safety.
Have fun cooking!
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