Monday, October 8, 2012

Pickled Peppers

With the long holiday weekend, we have decided to make use of some extra time and can some summer vegetables. We found this awesome recipe from Tasty Kitchen and gave it a try!
Pickled Peppers

  • 1 Tablespoon each Mustard & Coriander Seeds
  • 1 Tablespoon Fennel Seeds
  • 1 Tablespoon Peppercorns
  • 1 Tablespoon Cumin Seeds
  • 1 Tablespoon Thyme
  • 2 leaves Bay Leaf, Optional
  • 8 cups White Wine Vinegar
  • 8 cups Water
  • 4 cups Sugar
  • ½ cups Salt
  • 10 cups Peppers, Or More
  • 1 cup Carrot, Peeled, And Thinly Sliced
  • 1 cup Red Onion, Thinly Sliced
  • Dill Or Other Fresh Herbs (optional)

1. Toast the dried spices in a sauce pot for about 2 minutes, until they begin to exude their aroma, stirring all the while.
2. Add the liquids, sugar and salt, and bring to a boil.
3. Turn off the heat and let steep for ½ hour.
4. Pack the vegetables into mason jars along with any additional herbs.
5. Pour the liquid over peppers and any desired vegetable counterparts (sliced red onion, garlic, sliced carrots, etc.).
6. Store in the refrigerator for 6 months or process the jars in a hot water bath and store them on the shelf.

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