A Peck of Pickled Peppers

 As I mentioned in my last post, I had some hopes to get peppers and tomatoes done in the next few weeks. That was Monday morning’s ideal. By yesterday afternoon, I was just hoping to get through the next hour in one piece. Since Monday afternoon, 3 bushels of tomatoes and 2 pecks of peppers have made their way through my kitchen to either be canned or froze.  Both of my kids decided to make this the week they didn’t want to have any independent play time, so I did what I could during the day and wound up working until 11 or 12 every night.  Eh.  I only lost about a peck worth of tomatoes because I didn’t get them peeled and diced soon enough.  I am only 1 person, so I let it go.
As crazy as the week was, I have to say that I am finally getting to see how much fun Liam and I will be able to have next year with our garden.  He was very interested in all the vegetables that came into our kitchen, going so far as to choose some of the peppers we picked up for freezing.  He wanted very badly to help me, so when I did the canned peppers, I told him to get a chair and dig in.  He was thrilled and actually wound up being a great help for a dozen pints.  Pickled peppers turned out to be the easiest thing I’ve canned next to peaches.  The longest part for me was the slicing of all the peppers, once that was over with, Liam and I packed the jars and I sent him off to play while I poured in the hot liquid and processed them.  18 pints of pickled peppers from 1 peck of sweet banana peppers; bring Peter Piper!
Pickled Pepper Rings
  • Peppers of your choice (I used sweet bananas in most of my jars, but I did throw a few hot ones in for Matt’s sake.)
  • Minced garlic
  • Salt
  • Water
  • White vinegar

Boil equal parts water and white vinegar.  Slice up the peppers into rings and pack them tightly into sterilized pint jars.  Add 1 tsp. of minced garlic and a scant 1/2 tsp. salt to each jar.  Pour the boiling liquid over the peppers, leaving 1/2 inch head space.  Wipe the rims and screw the caps and rings on tightly.  Process for 10 minutes.  Allow jars to rest until cool and store in a cool, dark place until ready to use.  Pepper rings should be refrigerated after they are opened, if you have any left in the jar, that is!  We use our rings on pizzas, in pasta salads and sandwiches and just for snacking.  Enjoy!

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