They were on sale for $1.49/lb, from BC. I held back and only bought only 6 pounds: hot, sweet, and mild peppers. From that, I ended up with 10 pints of pickled peppers, 3 in each variety plus an extra hot jar, plus two quart jars of mixed peppers. Not bad for a day's work!
Plus, I made a small jar of jalapeños, leftover from the Jalapeño basil garlic dill pickles I made at the same time...
Into each jar:
1 garlic clove (2 for a quart)
1 tsp pickling spice (2 for a quart)
Peppers to the top.
Standard pickling solution:
2 cups pickling vinegar
2 cups water
2 tbsp salt
For hot and mild peppers: add 1 tsp turmeric to solution
For sweet peppers: add 1 tbsp sugar to solution
Fill jars with boiling pickling solution, remove air bubbles with a spatula, wipe rims and lids finger tight.
15-20 min in a boiling water bath, and wait for the pops!
No comments:
Post a Comment