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A Peck of Pickled Peppers?

August 21st, 2008

I was at a local farm buying peaches 2 weeks ago and they had banana peppers for 6 for $1. Since Mr Chiots and a friend LOVE hot peppers on their pizza, I decided to buy some and try my hand a pickling them. I looked up a few recipes and finally settled on a combination of 2.

So do they pass the test? Yes, Mr Chiots had some on pizza the other day and loved them. So I guess next year I’ll be growing banana peppers (good thing I saved some seeds) and pickling them for a years’ worth of pizza toppings.

Here’s the Recipe I used:

1 1/2 lb of banana peppers
6 cups vinegar
2 cups water
3 cloves of garlic, crushed
1 teaspoon non-iodized salt (kosher or pickling salt)

Cut peppers into 1/2 inch pieces. Combine vinegar, water, garlic & salt in a large sauce pot. Bring mixture to a boil: reduce heat and simmer 5 minutes, remove garlic. Pack peppers into hot sterilized jars, leaving 1/4 inch head space. Ladle hot pickling liquid over peppers, leaving 1/4-inch head space. Remove air bubbles (by running knife around jar edges). Adjust 2 piece caps, process 10-minutes in boiling water canner.

If you don’t want to process your peppers you can just keep them in the fridge. Since I was only doing half a batch this is what I did, they’ll be eaten up quickly around here.

Anyone out there have a pickled hot pepper recipe they love?

Tiny Pepper

July 10th, 2008

I noticed last week that my first pepper had set. I took a photo of the first blossom on June 24th.

Two weeks later this is what the flower has become


This is a daily journal of my efforts to cultivate a more simple life, through local eating, gardening and so many other things. We used to live in a small suburban neighborhood Ohio but moved to 153 acres in Liberty, Maine in 2012.