Recipe: Pickling Sweet Peppers

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Posted by Mariette on February 19, 2003 at 23:57:27:

In Reply to: Re: recipe for pickling jalapeno peppers posted by Michael Pianka on September 06, 2002 at 16:41:31:

: These tasty pickled jalapeno peppers make a great 'tapas' style starter.

:
: convert measurements
: 2.7 kg jalapeno peppers
: 500 ml white vinegar
: 250 ml water
: 4 tsp pickling salt
: 2 tbsp sugar
: 2 cloves garlic

:
: 1. Clean the peppers thoroughly. If using small peppers, leave whole and slash 2-5 slits in each. If using large peppers, cut into quarters. Blanch in boiling water. Flatten small peppers. Pack the peppers into clean, sterilized jars.

: 2. In a large pan, combine all the other ingredients and bring to the boil. Simmer for 10 minutes. Remove the garlic. Pour the hot pickling solution over peppers leaving 2 cm space at the top. Seal firmly and store in a cool dark place.

: If processing: Use conventional boiling water canner processing, and process for 10 minutes at below 1000 feet, 15 minutes at 1001 to 6000 feet and 20 minutes above 6000 feet.

This sounds great for jalapenos - but would you use the same for preserving sweet (capsicum or bell) peppers? Or should I just freeze the already char-grilled and peeled flesh? Any useful suggestions?

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Comments:
: : These tasty pickled jalapeno peppers make a great 'tapas' style starter.

: : 
: : convert measurements
: :   2.7 kg jalapeno peppers 
: :   500 ml white vinegar 
: :   250 ml water 
: :   4 tsp pickling salt 
: :   2 tbsp sugar 
: :   2 cloves garlic 

: : 
: : 1. Clean the peppers thoroughly. If using small peppers, leave whole and slash 2-5 slits in each. If using large peppers, cut into quarters. Blanch in boiling water. Flatten small peppers. Pack the peppers into clean, sterilized jars. 

: : 2. In a large pan, combine all the other ingredients and bring to the boil.  Simmer for 10 minutes. Remove the garlic. Pour the hot pickling solution over peppers leaving 2 cm space at the top. Seal firmly and store in a cool dark place.

: : If processing: Use conventional boiling water canner processing, and process for 10 minutes at below 1000 feet, 15 minutes at 1001 to 6000 feet and 20 minutes above 6000 feet.

: This sounds great for jalapenos  -  but would you use the same for preserving sweet (capsicum or bell) peppers?  Or should I just freeze the already char-grilled and peeled flesh?   Any useful suggestions?



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Special thanks to Jane and Bob Rosi for providing this information.

YMCA Camp Loowit Alumni

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