Friday, June 11, 2010
Happy June! I'm going to be posting some canning recipes over the next week or so chronicling my ventures with pickling. Today I used a very basic recipe canning peppers. I used red, green, orange and yellow locally grown peppers. I really wanted to achieve a great spicy condiment to adorn hotdogs and burgers this summer. I think I achieved the look I wanted, however I'll have to wait a few weeks before I know if I got the taste, these babies have to pickle still!
Here's the recipe:
3 of each red, green, yellow and orange bell peppers sliced into strips
about 5 jalapeno peppers chopped coarsely
1 clove of garlic for each jar (I used 10 cloves)
6 c vinegar
2 c water
This yielded me 8 2c canning jars
Heat up hot water bath canner, bring to a boil. Sterilize jars. Bring water and vinegar to a boil. Pack peppers and jalapenos tightly into jars and top each jar with a garlic clove. Ladle in vinegar. Process in hot water bath canner for 15 minutes. That's it, very easy.