Peter piper picked a pike of peppered pippers peckled pipes!
Can jam October was Peppers. It just so happened that I grew peppers this year. Some beautiful California Goldens, some Bulgarian Carrot Peppers, and some Scotch Bonnets.... all of which were pretty wimpy after the initial batch of peppers, which was back in July. But then, about three weeks ago, all three plants turned white with blooms, the Carrot Pepper, which had fallen victim to a tomato caterpillar, had sprouted new leaves and blossoms. The Californian Golden, which seemed to be on a swivel at ground level finally took root and was holding itself up! And the Scotch Bonnets were bushing up and out quite well and actually had new peppers already growing.
None of those peppers are in this recipe. I have several green peppers out there in my pots, but all three of these pepper varieties turn orange when ripe, and not one is even close. They are in containers and I watch the weather, so I'll get those suckers.
Anyway, DD and I were at the Farmer's Market, one of the last ones this year, and bought some beautiful banana peppers and a couple purple bell peppers.
This one is from the Ball Blue Book;
Pickled Peppers.
4 quarts long red, green, or yellow peppers. (Hungarian, Banana, or other varieties)
1 1/2 Cups Canning Salt
4 Quarts Water
1/4 Cup sugar
2 tablespoons prepared horseradish
2 cloves garlic
10 cups vinegar
2 cups water.
Cut two small slits in each pepper. Dissolve salt in 4 quarts water. Pour over peppers and let stand 12 to 18 hours in a cool place. Drain; rinse and drain thoroughly. Combine remaining ingredients in a large sauce pot. Simmer 15 minutes. Remove garlic. Pack peppers into hot jars, leaving 1/4 inch head space. Bring pickling liquid to a boil. Pour hot liquid over peppers, leaving 1/4 inch head space. Remove air bubbles. Adjust caps, Process half pints and pints 10 minutes in boiling water bath. Yield: about 8 pints.
We cut this down into about a quarter of the recipe. We also sliced the peppers instead of leaving them mostly whole and we left the garlic in them, because we like garlic, and we couldn't get the garlic out without getting the horseradish out because we used minced garlic.
With only three jars it will be hard to make these last much passed November, but we'll see what happens...Oh, and wear gloves! Even if your hands aren't sensitive your eyes are, and as soon as your hands are coated in capsaicin you'll have to itch.
Oh yeah... DOG!!!!
None of those peppers are in this recipe. I have several green peppers out there in my pots, but all three of these pepper varieties turn orange when ripe, and not one is even close. They are in containers and I watch the weather, so I'll get those suckers.
Anyway, DD and I were at the Farmer's Market, one of the last ones this year, and bought some beautiful banana peppers and a couple purple bell peppers.
This one is from the Ball Blue Book;
Pickled Peppers.
4 quarts long red, green, or yellow peppers. (Hungarian, Banana, or other varieties)
1 1/2 Cups Canning Salt
4 Quarts Water
1/4 Cup sugar
2 tablespoons prepared horseradish
2 cloves garlic
10 cups vinegar
2 cups water.
Cut two small slits in each pepper. Dissolve salt in 4 quarts water. Pour over peppers and let stand 12 to 18 hours in a cool place. Drain; rinse and drain thoroughly. Combine remaining ingredients in a large sauce pot. Simmer 15 minutes. Remove garlic. Pack peppers into hot jars, leaving 1/4 inch head space. Bring pickling liquid to a boil. Pour hot liquid over peppers, leaving 1/4 inch head space. Remove air bubbles. Adjust caps, Process half pints and pints 10 minutes in boiling water bath. Yield: about 8 pints.
We cut this down into about a quarter of the recipe. We also sliced the peppers instead of leaving them mostly whole and we left the garlic in them, because we like garlic, and we couldn't get the garlic out without getting the horseradish out because we used minced garlic. With only three jars it will be hard to make these last much passed November, but we'll see what happens...Oh, and wear gloves! Even if your hands aren't sensitive your eyes are, and as soon as your hands are coated in capsaicin you'll have to itch.
LOVE the purple bells!
ReplyDeleteWe had planted several varieties of bell peppers this year. Ivory bells, purple bells, black bells, some red ones, and the California Goldens were the only producers this year. My wife's tomatoes crowded the peppers out of the garden and my containers were the only ones that actually grew anything. I like the variety in color you can get with peppers and salsas.
ReplyDeleteWe had some of these with dinner and it was quite good.