Friday, March 9, 2012


I love pickled peppers but most of the time they're just too hot for me. A few years ago, (uh, like 40 years) I got a recipe from a friend, Judy Munn, who now lives in Illinois. This is, hands down, the best pickled peppers I've ever eaten so you might want to save this recipe until summer when the peppers are ready.

You can actually find milder jalapeno peppers but it's rare to find them. The solution is to use anaheim peppers or regular jalapeno peppers, or your own preference. Any pepper will do.

Using a really sharp knife, cut off excess stem. Then make a thin slit down one side of the pepper and remove that rib or membrane that runs down the pepper and the seeds. That membrane or "rib" is where the "heat" comes from.

If you're using green peppers, a few red peppers thrown in, make a really attractive jar. Don't be afraid to mix types of peppers.

Make sure you've sterilized your jars.

1 cup vinegar (5% acidity)
1/4 cup water
1/4 cup olive oil
1 teaspoon pickling salt
1 teaspoon pickling spices

Boil ingredients.

Wash peppers and pack peppers tightly in jars.
Cover with liquid to 1 inch of top.
Cap and screw lids tightly onto jars. Process in a hot water bath, 10 minutes for pints and 15 minutes for quarts.

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