Pickled Peppers Revisited

I recently had a request for the recipe for my pickled peppers. I don’t mind sharing it, but I do have a problem with quantities as I really didn’t measure some things (the peppers) the way I probably should have.

This recipe is good for a peck of jalapenos or cherry peppers.

  • A peck of peppers
  • 3/4 cup of coarse salt (I use Morton’s Kosher salt)
  • 2 quarts water
  • 3 cups distilled white vinegar
  • 5 cups water

Wash peppers thoroughly. Slice them or cut them in half. Place in a large bowl. Dissolve the salt in the 2 quarts of water; pour over the peppers. Cover, let stand 24 hours. Drain. In a large pot, combine vinegar and 5 cups water. Bring to a boil.

Pack the peppers in jars. Pour hot liquid over the peppers to within 1/2 inch from tops of jars. Close jars as directed by manufacturer. Process for 10 minutes in boiling water bath.

I think this makes about 3-4 pints. You’ll probably have leftover vinegar-water solution.

I’ve seen some recipes where they use straight vinegar, omitting the water. I haven’t tried it that way.

For my niece

(My lovely niece. Photo by Robin. July 2007)

Family faces are magic mirrors. Looking at people who belong to us, we see the past, present, and future.

~ Gail Lumet Buckley

The above photo is one of my favorite photos of my lovely niece. This is my second favorite:

(March 2007)

Hello, Lovely Niece! 🙂