Pickled Peppers RevisitedPosted: October 12, 2007
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.