Every year I try to do more. More in terms of not having to buy from a grocery store what I can make myself. My reasons are quite simple: I save a lot of money, I want to know what we are eating, and I over the years my palate or sense of taste has changed and I truly enjoy good food that has true, real flavor. And to top all of that off I really enjoy the whole process.
My garden has been good to me again this year, even with me being gone almost three weeks (I can’t tell you how thankful I am for my wonderful parents that took a week out of their lives to come down and help corral said garden so I could be gone that long).
I am also fine tuning my garden in terms of weed management & nutrients and that seems to be doing the trick in growing large, hearty produce.
For pickling peppers I use a recipe that is very quick and easy to throw together, not to mention mild, as I like having the peppers speak for themselves.
These babies go wonderful on cold sandwiches, hot panini’s, in and over eggs, as well as everything else food related under the sun.
- 1 pound fresh peppers, washed (You can use the same variety or different types of peppers)
- 2 1/2 cups water
- 2 1/2 cups vinegar (I used white distilled vinegar)
- 3 tablespoons sugar
- 3 tablespoons coarse salt (pickling or kosher)
- 2 tablespoons whole coriander seeds
- 3 cloves garlic, peeled
- 2 tablespoons black peppercorns
- 4 or 5 fresh sprigs of Thyme
- 1. Slice your peppers into 1/4 inch rounds or if using smaller peppers, stab each pepper three or four times with a sharp knife and place them whole in glass preserving jars.
- 2. In a non-reactive saucepan, bring the other ingredients to a boil, then reduce the heat and simmer for five minutes.
- 3. Remove from heat and pour the brine over the peppers leaving 1/4 inch head space. Wipe lid with cloth, place lid on the jar and process at 10 pounds in pressure canner for 30 minutes. If you want to refrigerate rather than shelf store, let jars cool, then refrigerate for at least a week (if you can wait that long) before using. They should be good refrigerate for a few weeks. And you can use them sooner if you just can't hold out, but I think they are well worth the wait!