Question ID: 2000-14382-0-1-2-3
Recipe Description
Buy these peppers on sale. You're going to be canning/processing/pickling these bad boys, so you don't need highest quality. Make sure they're free of bugs and have no soft spots, then buy a TON. I got about 10lbs and wound up with 9 quarts.Cutting
See the pictures below. Make sure you have a really sharp knife and insert it at an angle almost parallel to the side of the pepper. Make a quick cut around the top and pop out the stem/seeds. You'll want to wash the peppers later to remove more seeds, or leave them in for a kick-you-in-the esophagus mouth-melting pepper.
Brine
I used about 4 quarts white vinegar and 2 quarts water with 1/2c kosher salt. Bring everything to a boil and then add the garlic. Simmer for about 15 minutes to let the garlic "infuse" into the brine.Peppers
While the brine is brining slice all your peppers into approximately 1/8" thickness. These will pack tightly, so don't worry if you break a few.Garlic
I decided to roast the garlic for extra flavor. Just cut the top off of a bulb and put it in the oven at 400F for about 15 minutes or until it turns brown. Mash it up and then stir it into the brine.
Make sure your jars are sterilized before starting. If I plan ahead enough I can run the jars through the dishwasher and they come out squeaky clean and piping hot.
Pack as many peppers into each jar as you can, because it'll make your brine go further and save space on your pantry. I packed them in as hard as I could, and I was glad I did.
Once the peppers are packed, ladle brine over them using a careful hand or a funnel (I use a funnel) and put on the hot lids and tighten firmly.
Once the peppers are packed and brined make sure you remove all the air bubbles with a knife, chopstick, or other implement. You want to leave about 1/2" of headspace at the top to make sure the seal will form properly. Be very careful of the temperature of the jars, the water, and the counter. Process for 15 minutes and let cool in the canner before removing. Check after a couple of hours to make sure the seals are puckered. Allow to cool completely and store in your pantry for up to a year.
If you've been keeping count you'll see that I have 1 less jar now than when I started. I decided to process in 2 batches to save on weight and when it came time to do my second batch one of the jars cracked open as soon as it touched the water. In the future I'd put the jars in hot water in the sink during the 20 minutes of processing.
All in all though, at the end of the day I'm left with a peck of pickled peppers.
Question & Answer
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