Whole Pickled Peppers

comments (0) October 9th, 2009

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susan belsinger, contributor

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Tabasco chiles are one of the few chiles that grow upward, rather than hanging downward towards the earth.

Tabasco peppers are the last chile to ripen in may garden. Often if there is a frost, I cover the plant with a sheet in order for the still yellow and lime green chiles to turn red.

Jalapenos are Americas favorite pepper for pickling.

Photo: Susan Belsinger

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Ingredients:
1 gallon red, green, and yellow chile peppers
1 quart white wine or apple cider vinegar
3 cups water
2 teaspoons salt

I have made good pickled peppers from Santa Fe Grande, Hungarian hot, red hot cherry, jalapeno, serrano and habanero chiles.

Makes about 6 pints.

Wash the peppers and cut the stems from the large chiles. Make a slit with a sharp knife in all of the peppers; for larger peppers make about a 1-inch slit and smaller peppers make about 1/2-inch slit.

Bring the vinegar, water, and salt to a boil in a large enameled or stainless pot. Add the peppers and return to a simmer. Let them simmer for 2 to 3 minutes.

Remove from the heat and pack in hot sterilized jars. Pack peppers to 1 inch from the top and add boiling liquid to 1/2-inch from the top. Seal the jars.

Follow directions for canning time for your home canner or pressure cooker. Wrap in towels to cool slowly. The peppers may be eaten right away, however, they are better after a few weeks and they will keep until the next season.

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