My pepper plants are overflowing. How about yours? I never seem to have problems with peppers, they grow in abundance in my garden. I am very thankful for that. However, with me being the only one in my house who eats them, I have to do some quick thinking on what to do with them once they are ready to be picked. For the last 2 years I have banana peppers and Hungarian wax peppers. I grew the wax peppers specifically to make hot pepper butter. I will post about that sometime this week. But let me just tell you, it is delicious! Last year I canned so much that I really didn’t need to can more this year. But for some reason I still planted them. So now to figure out what to do with them. If all else fails, can pepper rings for sandwiches, pizza, or salads.
This was very easy. I ended up with 8 pints of peppers.
- 4 cups of water
- 4 cups of white vinegar
- 1 cup sugar
- pinch of turmeric (mainly for color, optional)
- 4 cloves of garlic cut in half (you can also use a whole clove. just depends on how much you like garlic)
- pickling salt-1 tsp for each pint ( I used sea salt because I didn’t have pickling salt)
- olive oil-1 tsp for each pint
Heat the water, vinegar, sugar, and turmeric till boiling. In the meantime sterilize jars and add 1/2 garlic clove to each pint. Pack jars with pepper rings. Top with salt and olive oil. Then add vinegar mixture to 1/4th inch of top of jar. Make sure to get rid of air bubbles. Wipe rim of jar clean before adding lid and ring. Put in water bath for 10 minutes.
This is the first time I have ever used this recipe so I’m anxious to see how it turns out. I got this recipe from 2 different places and just combined them. Both recipes were from the Complete Book of Home Preserving by Ball.
Anyone else have any good recipes for canning peppers? Would love to hear them.