Pickled Hot Peppers

This weekend I just couldn't resist the lovely basket of peppers at the farmers stand. I wasn't quite sure what I was going to do but I new they were too nice and too cheap to pass up. Just one of the many benefits of country living, local seasonal produce from May to October.

I've been going to Evergreen Acres for many years. When we moved into our house this farmers stand was a little shed along the side of the road with two little tables and an always friendly Mennonite girl behind the register.

It has since grown into a large barn with a beautiful display of produce all season long. Often when I'm there I see the man of the house gathering produce from the garden beside the barn to bring inside for sale. I've seen the horse drawn wagon bring corn freshly picked from the field. It's a lovely place. Fall is no different at Evergreen Acres. But with fall comes the slight sadness that the season will soon come to an end.

 So back to the peppers. I saw this bucket and knew I could do something with them. They were going home with me!!!

So I pickled them. This was very easy and my only wish is that I could have found the lids for my medium sized canning jars but I made do with what I had.

What you will need:

3 c. white vinegar

2 c. water

3 cloves garlic

1 lb. hot peppers

Canning Jars and a big pot

*** I don't have the fancy canning equipment but it works just fine for this small amount of canning to use your stock pot.

Wash canning jars.

Bring water to a boil in large pot.

Add canning jars and lids all separate in the large pot to get nice and hot.

Bring water and vinegar to a boil. Add garlic (skins removed)

Slice peppers about 1/4" to 1/2" thick. You can keep the seeds or not, just watch out, they make your fingers hot for a long time. I hold the peppers by the stem and chop from the bottom up. This avoids touching the seeds. Or if you're more cautious you can use rubber gloves.

Remove your canning jars from the hot water (dump water out) and stuff full of peppers.

Pour the vinegar/garlic water into the jars to cover.

Add lids and screw tight.

Add jars back into large pot so that they are covered with water.

Boil for 10 minutes and then remove.

Set them onto a dish towel on the counter so they don't make a watery mess.

I use tongs to remove them from the pot.

Let sit until you hear the lids pop. This tells you they are sealed.

Let cool completely.

They are safe in the pantry for 1 year.

Some ideas to use your peppers...

Chili, Nachos, Quesadillias, really any recipe that calls for hot peppers

I have an awesome recipe for Jerk Pork Nachos and these work perfect.

Pulled Jerk Pork

Diced Pineapple

Diced Pickled Hot Peppers

Cheddar Cheese

Tortillia Chips

Put under the broiler for a few minutes to melt the cheese and serve with sour cream. 

Yummo!!!