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Old October 26, 2016   #6
Salsacharley
Tomatovillian™
 
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Join Date: May 2013
Location: New Mexico
Posts: 2,051
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That is insane production! You can pickle them, including the green ones. For each 2 lbs of peppers, stemmed and sliced like jalapenos in a jar:
3 Cups distilled white vinegar, 2 Cups water, 2 T salt, 2 T sugar. Pack the peppers into 4 clean, hot pint-size canning jars, leaving 1/2 in headspace. combine the vinegar, water, salt and sugar in a medium nonreactive saucepan and bring just to a boil. Pour the hot brine over the peppers to cover by 1/4 in. Leave 1/4 in headspace between the top of the liquid and the lid.
You can then refrigerate them by cooling, covering and refrigerating them. They'll last up to 3 weeks. Or you can can them using the boiling water method: Release trapped air, wipe the rims clean, center the lids on the jars and screw on the jar bands. Process for 15 minutes. Turn off heat, remove the canner pot lid and let the jars rest in the water for 5 min. Remove the jars and set aside for 24 hrs. Check seals and store in a cool dark place for up to a year.

This recipe is from "Put'em Up" by Sherri Brooks Vinton. I use it for all kinds of peppers and it makes excellent pickled peppers.
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