Pickled Peppers

So this may sound crazy, but here at the end of October, right when I’d pretty much given up hope, my garden has started producing like you wouldn’t believe. Maybe it’s because it finally cooled off below 90 degrees every day, maybe it’s because the trees that were shading it have started shedding their leaves, maybe it’s because all the bugs have finally died – who knows? But I’ll take it!

In the last week, my pepper plants have produced so many little tasty treats that I find myself not able to cook them fast enough. So, obviously it’s pickle time!

Pickled peppers are fantastic with avocado and lime on top of fish tacos, as a bloody mary garnish, in salads, with barbecued anything (especially paneer!) the possibilities are endless.
So here’s the recipe I used. It makes 2 pint sized jars, so just adjust it if you’re making more pickles.
2 cups rice wine vinegar
1 cup water
1 tablespoon sugar
1 sweet onion, sliced
Peppers (any kind work here, you can even mix types in your jars so you have variety when you open them)

Put the vinegar, water, and sugar in a medium saucepan and bring to a low boil.

Meanwhile, slice your onion and arrange it and your peppers in sterilized canning jars.

Pour your mixture over the peppers, leaving a slight gap at the top. Place lids on jars and either refrigerate and eat within a few months, or process in a hot water bath for 15 minutes and store upside down until they cool.


It’s best to wait at least two weeks before you dig in.

Advertisements

2 thoughts on “Pickled Peppers

  1. hey girl,
    do you have a good regular pickles recipe? i have a couple of cukes i dont want to waste that we probably arent going to eat….

    • Have you tried japanese pickles? Super easy: Slice your cukes into thin slices, then put them in a bowl with salt and ice. Let them sit for like an hour. Rinse them off, put them in a jar with seasoned rice vinegar (the kind you put on sushi rice, you can also make it yourself), garlic cloves and sesame seeds. Refrigerate. They’re ready in 3 days, no processing required. =)

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s